Today, we’re embracing one of my favorite autumn baking traditions—making savory pumpkin spice scones with fresh milled flour. There’s something so grounding about working with freshly milled flour. It brings a depth of flavor and texture that you just can’t get from store-bought flour. Combined with the warming spices of pumpkin spice, these scones become the perfect autumn treat—comforting, flavorful, and with a hint of rustic charm.
Baking from scratch is a beautiful way to slow down, connect with the ingredients, and create something nourishing. When you grind your own flour, it’s more than just a process; it’s a connection to the earth, to the grains, and to a slower way of living. Fresh milled flour adds a nuttiness and heartiness that pairs perfectly with the subtle sweetness of pumpkin spice and the savory richness of these scones.
Why Fresh Milled Flour?
If you’ve never used freshly milled flour, you’re in for a treat. Not only is it more nutritious—retaining all the natural oils and nutrients from the whole grain—but it also has a depth of flavor that elevates everything you bake. The natural oils in fresh flour give your scones a tenderness, while the bran adds a slightly rustic texture. Plus, there’s the satisfaction of knowing exactly where your flour comes from and the joy of working with an ingredient that’s as close to its natural state as possible.
The Perfect Balance of Sweet and Savory
While pumpkin spice is often associated with sweet treats, I love bringing it into the savory side of baking. In these scones, the spice blend complements the richness of the butter and flour without overpowering.
These scones are perfect for breakfast, a cozy afternoon snack, or served alongside a bowl of soup on a chilly autumn evening. The warmth of the spices combined with the savory flavors creates a balance that’s both comforting and satisfying.
How to Enjoy These Scones
I like to serve these scones warm, fresh from the oven with a little bit of butter. They also make a wonderful accompaniment to a hearty soup or stew, adding that perfect touch of autumn coziness to your meal.
—
Savory Pumpkin Spice Scones Recipe
Ingredients
- 5,1 dl fresh milled wheat flour scoop and level to measure
- 2 tsp baking powder
- 1 tsp baking soda
- 2,5 tsp Homemade Pumpkin Spice Blend
- 1/2 tsp salt
- 4 tbsp packed light-brown sugar
- 110 g unsalted butter cold and diced into 1/2-inch pieces
- 1 dl canned pumpkin puree chilled (don’t chill in can)
- 3 1/2 tbsp buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp honey
- 1 tbsp half and half
Instructions
- Preheat oven to 220 degrees Celsius .
- Whisk together flour, baking powder, baking soda, salt, Homemade Pumpkin Spice Blend and brown sugar until well blended.
- Add butter and use a pastry cutter or your hands to incorporate the butter into the dry ingredients (large pieces of butter should no longer be visible).
- Pour mixture into a large mixing bowl and create a well in center.
- In a separate bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey.
- Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together.
- Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
- Transfer scones to a lined baking sheet.
- Brush tops with 1 Tbsp half and half then bake in preheated oven 13 – 15 minutes until tops are golden brown, be careful to not burn them.
- Transfer to a wire rack and let them cool
I hope you enjoy baking these savory pumpkin spice scones as much as I do. There’s something so rewarding about creating food that nourishes both body and soul, and I love that this recipe allows us to celebrate the flavors of autumn in such a simple, yet deeply satisfying way. Thank you for being here, and happy baking!
Savory Pumpkin Spice Scones on Fresh Milled Flour
Ingredients
- 5,1 dl fresh milled wheat flour scoop and level to measure
- 2 tsp baking powder
- 1 tsp baking soda
- 2,5 tsp Homemade Pumpkin Spice Blend
- 1/2 tsp salt
- 4 tbsp packed light-brown sugar
- 110 g unsalted butter cold and diced into 1/2-inch pieces
- 1 dl canned pumpkin puree chilled (don’t chill in can)
- 3 1/2 tbsp buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp honey
- 1 tbsp half and half
Instructions
- Preheat oven to 220 ℃ .
- Whisk together flour, baking powder, baking soda, salt, Homemade Pumpkin Spice Blend and brown sugar until well blended.
- Add butter and use a pastry cutter or your hands to incorporate the butter into the dry ingredients (large pieces of butter should no longer be visible).
- Pour mixture into a large mixing bowl and create a well in center.
- In a separate bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey.
- Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together.
- Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
- Transfer scones to a lined baking sheet.
- Brush tops with 1 Tbsp half and half then bake in preheated oven 13 – 15 minutes until tops are golden brown, be careful to not burn them.
- Transfer to a wire rack and let them cool.
