Print

Pumpkin Scones

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 scones 1x
  • Category: Scones
  • Method: Oven
  • Cuisine: Breakfast

Description:

These Pumpkin Scones are buttery, flaky, sweet, and PERFECT!


Ingredients:

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup cold, salted butter, cut into cubes
  • 1/2 cup + 2 tablespoons heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup pumpkin puree
  • 2 tablespoons turbinado sugar (like Sugar in the Raw) for garnish

Icing

  • 2 tablespoons butter
  • 1/4 cup light brown sugar
  • 1 tablespoons milk
  • 1/4 teaspoon pure vanilla extract
  • 1/3 cup powdered sugar

Instructions:

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl whisk together the flour, baking powder, sugar and salt. Set aside.
  3. Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles coarse sand. There will (and should be) some larger pieces of butter.
  4. In a medium bowl whisk together 1/2 cup heavy cream, pumpkin puree, and pumpkin pie spice.
  5. Make a well in the center of the dry mixture and pour the wet ingredients into the well. Mix the dough together using a wooden spoon or rubber spatula. It should have a slightly dry texture and hold together, but not be crumbly. Add an additional 1-2 tablespoons of cream if the dough seems too dry.
  6. Place the dough onto a lightly floured work surface and form it into a ball. Flatten the ball into a circle about 1 1/2- inches thick.
  7. Using a knife or a pizza cutter, cut the dough into 6 wedges.
  8. Place the wedges onto the prepared baking sheet and brush with the remaining 2 tablespoons heavy cream. Sprinkle with turbinado sugar.
  9. Bake for 15-20 minutes, or until the lightly golden.
  10. To prepare the icing place butter and brown sugar in a small saucepan over medium heat. Bring mixture to a bowl stirring frequently. Allow the mixture to boil for 3 minutes and then remove from the heat. Immediately whisk in the milk, vanilla, and powdered sugar until smooth and no lumps remain.
  11. Drizzle the icing onto the scones and allow it to set.
  12. Serve warm or at room temperature.

Notes:

Store airtight for up to 2 days. You can cut the scones into smaller wedges, just adjust the bake-time down slightly.

Keywords:: cookies and cups, scone recipe, pumpkin scones, pumpkin recipe, fall baking

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!