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When Hanger Strikes

  • Writer's pictureMari

Caramelized Onion Pumpkin Scones

If you're looking for an easy thanksgiving side to help soak up your feast, look no further. These easy caramelized onion pumpkin scones are quick and tasty, and are perfect for accompanying any main dish on Thanksgiving. You can slather them with honey butter or cranberry sauce for a quick Thanksgiving breakfast too!


Caramelized Onion Pumpkin Scones

Prep Time: 30minutes Cook Time: 20-25 minutes Yield: 8-12 scones


For the caramelized onions

  • 1 tbs olive oil

  • 1 tbs butter

  • 1 white onion, sliced

  • Salt to taste

  • 1 tsp fresh rosemary, minced

  • 3-4 fresh sage leaves, minced

  • 1 tbs balsamic vinegar

For the scones

  • 3 cups flour

  • 1 tsp salt

  • 1 1/2 tsp baking soda

  • 2 tbs brown sugar

  • 3/4 cup cold butter, grated

  • 1 egg

  • 1/4 cup pumpkin purée

  • 1/2 + 1 tbs cup whole milk or table cream


  1. Preheat the oven to 400 F. In a pan over medium heat, heat up the olive oil and butter for the caramelized onions. Once hot, add the onion and sauté for 5-6 minutes. Add salt, rosemary, and sage and sauté another 5-6 minutes, stirring often. Add the balsamic vinegar and stir, sautéing for another minute or two until the vinegar has been absorbed by the onions. Transfer onions to a bowl to cool down.

  2. Make the scones. In a medium sized mixing bowl, mix the flour, salt, baking soda and brown sugar. Stir to combine.

  3. In a separate mixing bowl, whisk together the egg, pumpkin purée and 1/2 cup of the milk or cream. Set aside.

  4. Add the cooled caramelized onion and cold grated butter to the flour mixture. If the onions have stuck together, use a knife to mince them and add. Using your hands or a pastry cutter, mix the flour mixture until all of the butter has been coated and combined into the flour and there are pea sized clumps.

  5. Drizzle the pumpkin mixture into the flour mixture, and use a spatula to stir until a shaggy dough starts to form. Dump the scone dough out onto a clean surface, and knead lightly until a dough is formed.

  6. Using your hands, press the dough out into a large circle, about an inch thick. You can either slice the scones into 8 triangles like a pizza, or use a cookie cutter to cut them into smaller shapes. I used a cookie cutter and got about 10-12 scones.

  7. Lay the scones on a parchment or foil lined baking tray, and brush with a tbs of milk or cream. Bake for 20-22 minutes for smaller scones, or 22-25 minutes for larger scones. Serve warm with butter/honey butter, honey, cranberry sauce, gravy, or any other thanksgiving goodies you might have.


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