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Paula Deen Cuts the Fat Exclusive: Pumpkin Scones


I always say, dry scones are the devil’s handiwork! So for this recipe I was a little concerned about cutting out the sour cream I usually use. But I found that buttermilk did the trick just fine. And the canned pumpkin here also helped to ensure a moist, rich result. Be sure you don’t handle the dough too much and these scones will wind up just as tender as can be. Their beautiful texture, coupled with the surprising crunch of pecans throughout, make for a special treat.


  • 2 cups all-purpose flour, plus more for dusting
  • 1/3 cup packed dark brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small bits
  • 1/3 cup buttermilk, plus more as needed
  • 2/3 cup canned unsweetened pumpkin
  • 2 teaspoons pure vanilla extract
  • 1/3 cup chopped toasted pecans
  • 2 teaspoons heavy cream



  1. Preheat the oven to 400 °F. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Cut in the butter with a fork or your hands until the mixture resembles coarse meal.
  3. In a medium bowl, whisk together the buttermilk, pumpkin, and vanilla. Stir the buttermilk mixture into the flour mixture. When you can’t stir anymore, gently knead the mixture together with your hands until it forms a dough. If it seems too dry, add some more buttermilk, 1 tablespoon at a time, until it is moist enough to work with. The dough should be moist, but not sticky. Knead in the pecans.
  4. Turn the dough out onto a lightly floured surface. Pat into a .-inch-thick circle. Cut the dough into 8 equal wedges. Place the wedges on the prepared baking sheet. Brush the tops lightly with the cream. Bake until golden and firm, about 20 minutes. Cool the scones for 10 minutes before serving


                                                                                                                        Serves 8

More about Paula Deen Cuts the Fat

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat is now available now at Amazon, TargetBarnes & Noble, and your local bookstores!


Paula Deen - As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200, reached deep inside her soul and started The Bag Lady, a home-based catering company that marked the start of Deen's professional cooking career. With sons Jamie and Bobby delivering lunch-and-love-in-a-bag, beginning in June 1989, Paula turned her life around by sharing what she knew best, traditional Southern cooking.