Description
These Pumpkin Scones are the perfect treat for a cozy fall morning. Packed with warm spices and real pumpkin puree, they are a delightful addition to any breakfast or brunch spread.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 6 tablespoons cold unsalted butter (cut into cubes)
- 1/2 cup canned pumpkin puree
- 3 tablespoons heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Incorporate butter: Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
- Combine wet ingredients: In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract.
- Mix wet and dry: Pour the wet ingredients into the dry mixture and stir until just combined.
- Shape the dough: Turn the dough onto a lightly floured surface, shape it into a circle, and cut it into wedges.
- Bake: Place the wedges on the prepared baking sheet and bake for 14–16 minutes until golden.
- Cool and serve: Let the scones cool on a wire rack before serving. Optionally, drizzle with a glaze once cooled.
Notes
- Use very cold butter for flakier scones
- Scones can be frozen before baking for later use
- Customize with pecans or chocolate chips for added flavor
