Pumpkin Scones
These moist and flavorful pumpkin scones are perfect for a cozy breakfast or afternoon snack. Flavored with warm spices and topped with a simple glaze, they make for a delightful treat that pairs excellently with coffee or tea.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 baking sheet
- 1 parchment paper
- 1 dough cutter or knife
- 1 pastry brush (optional)
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter Cold and cubed.
- 1 cup pumpkin puree
- ¼ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup powdered sugar For glaze.
- 1 tablespoon milk For glaze.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves).
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- In another bowl, combine the pumpkin puree, heavy cream, egg, and vanilla extract. Whisk until smooth.
- Pour the pumpkin mixture into the flour mixture and stir gently until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Turn the dough onto a floured surface and gently pat it into a rectangle about 1 inch thick. Cut the dough into triangles or squares using a dough cutter or knife.
- Place the scones onto the prepared baking sheet, leaving space between each one. If desired, brush the tops with a little extra cream for a golden crust.
- Bake in the preheated oven for 18-22 minutes, or until the scones are lightly golden and a toothpick inserted comes out clean.
- While the scones are baking, prepare the glaze by whisking together the powdered sugar and milk until smooth.
- Once the scones are done, allow them to cool for a few minutes before drizzling the glaze over the top.
Notes
Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Feel free to add chocolate chips, nuts, or dried fruit to the dough for a different twist on the classic recipe.