Description
A straightforward recipe for making classic pumpkin scones.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (for brushing)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the pumpkin puree, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 3/4-inch thick circle or square.
- Cut the dough into 8 wedges or squares. Place them on the prepared baking sheet.
- Brush the tops of the scones lightly with heavy cream.
- Bake for 14 to 17 minutes, or until the tops are lightly golden brown.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a glaze, mix 1/2 cup powdered sugar with 1-2 tablespoons of milk and drizzle over cooled scones.
- You can substitute pumpkin pie spice for the individual spices listed.
- Prep Time: 15 min
- Cook Time: 17 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 9
- Sodium: 200
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Keywords: pumpkin scones, breakfast pastry, fall baking, quick bread