Pumpkin Scones

Why make this recipe

Pumpkin scones are a delightful treat that capture the warm flavors of fall. They are fluffy and moist, making them a perfect choice for breakfast or an afternoon snack. If you love pumpkin spice, these scones will satisfy your cravings. They are easy to make and can fill your kitchen with a wonderful aroma.

How to make Pumpkin Scones

Ingredients

• 2 cups all-purpose flour
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1 1/2 tsp pumpkin pie spice

Directions

1. Heat the oven to 400°F (205°C) and line a baking sheet.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and pumpkin pie spice.
3. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles pea-size crumbs.
4. Stir in the heavy cream, egg, vanilla extract, and pumpkin puree to form a shaggy dough.
5. Pat the dough into a thick round shape. Cut into wedges and place them on the prepared baking sheet.
6. Bake in the preheated oven until the scones are risen and golden, about 15-18 minutes. Allow them to cool slightly before glazing or serving.

How to serve Pumpkin Scones

Serve pumpkin scones warm, perhaps with a spread of butter or a drizzle of maple glaze on top. They also pair nicely with coffee or tea, making them a perfect treat for a cozy morning or afternoon gathering.

How to store Pumpkin Scones

To store pumpkin scones, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag.

Tips to make Pumpkin Scones

• Use cold butter for the best texture.
• Do not overmix the dough to keep the scones light and fluffy.
• Feel free to add chocolate chips or nuts for extra flavor.
• Instead of cutting into wedges, you can use a round biscuit cutter for a different shape.

Variation

You can spice up the basic pumpkin scone recipe by using different spices, such as nutmeg or ginger. Alternatively, for a sweeter version, consider adding a cinnamon sugar topping before baking.

FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, you can use fresh pumpkin, but make sure to cook and puree it before adding it to the mixture.

2. Can I make these scones dairy-free?
   Yes, you can substitute the heavy cream with a non-dairy alternative like coconut cream or almond milk, and use dairy-free butter as well.

3. How do I know when my scones are done?
   When the scones are golden brown and have risen, they are likely done. You can also check by inserting a toothpick into the center; it should come out clean.

Pumpkin Scones

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious and fluffy pumpkin scones that capture the warm flavors of fall, perfect for breakfast or as an afternoon snack.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1 1/2 tsp pumpkin pie spice

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Instructions

1. Heat the oven to 400°F (205°C) and line a baking sheet.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and pumpkin pie spice.
3. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles pea-size crumbs.
4. Stir in the heavy cream, egg, vanilla extract, and pumpkin puree to form a shaggy dough.
5. Pat the dough into a thick round shape. Cut into wedges and place them on the prepared baking sheet.
6. Bake in the preheated oven until the scones are risen and golden, about 15-18 minutes. Allow them to cool slightly before glazing or serving.

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Notes

Serve warm with butter or maple glaze. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

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Nutrition

• Serving Size: 1 scone
• Calories: 250
• Sugar: 5g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg