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–+ servings

Pumpkin Scones

These pumpkin scones are quick to prepare and feature tender, flaky texture with a golden exterior. Made with pumpkin puree and warm spices, they have a soft crumb and crunchy edges, perfect for fall mornings or cozy afternoons. The recipe involves mixing, folding, shaping, and baking for a warm, aromatic treat.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 250kcal
Author: James Taylor
Servings: 8

Equipment

Ingredients

  • 2 cups all-purpose flour for the dough
  • 1/4 cup granulated sugar adds slight sweetness
  • 1 tablespoon baking powder for leavening
  • 1/2 teaspoon ground cinnamon adds warm spice
  • 1/4 teaspoon ground nutmeg complements pumpkin flavor
  • 1/2 teaspoon salt balances flavors
  • 1/2 cup cold unsalted butter cut into cubes, for flaky texture
  • 1/2 cup pumpkin puree main flavor and moisture
  • 1/4 cup cold heavy cream helps bring dough together
  • 1 egg large egg for brushing before baking
  • 2 tablespoons granulated sugar for sprinkling on top

Instructions

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
    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, cinnamon, nutmeg, and salt until well combined.
    In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined
  • Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
    Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces
  • Stir in the pumpkin puree until just combined. The dough will be slightly sticky but should hold together.
    Stir in the pumpkin puree until just combined. The dough will be slightly sticky but should hold together
  • Pour in the cold heavy cream and gently fold it into the dough with a spatula until the mixture starts to come together.
    Pour in the cold heavy cream and gently fold it into the dough with a spatula until the mixture starts to come together
  • Turn the dough onto a lightly floured surface and knead it gently a few times to bring it together into a rough disk.
    Turn the dough onto a lightly floured surface and knead it gently a few times to bring it together into a rough disk
  • Pat the dough into a 1-inch thick circle. Use a sharp knife or pastry cutter to cut the circle into 8 wedges.
    Pat the dough into a 1-inch thick circle. Use a sharp knife or pastry cutter to cut the circle into 8 wedges
  • Transfer the wedges to your prepared baking sheet, spacing them about 2 inches apart. Brush the tops with beaten egg and sprinkle with the sugar.
    Transfer the wedges to your prepared baking sheet, spacing them about 2 inches apart. Brush the tops with beaten egg and sprinkle with the sugar
  • Bake in the preheated oven for 14-16 minutes, until the scones are golden brown around the edges and fragrant with spices.
  • Remove from the oven and let cool slightly on a wire rack. Serve warm or at room temperature. Enjoy your pumpkin scones with a pat of butter or a drizzle of honey for an extra cozy treat.

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 150mg | Sugar: 8g | Calcium: 20mg | Iron: 2mg