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Pumpkin Scones

Pumpkin Scones

Abby Marlow
Flaky, spiced Pumpkin Scones with golden edges and tender crumb, perfect for autumn mornings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 260 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour 250g
  • 0.333 cup sugar 67g
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.5 tsp salt

Wet Ingredients

  • 6 tbsp cold unsalted butter, cubed 85g
  • 0.5 cup pumpkin puree 120g
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.25 cup heavy cream 60ml

Toppings

  • additional heavy cream for brushing
  • turbinado sugar optional

Instructions
 

Dry Ingredients

  • In a large bowl, whisk together 2 cups (250g) all-purpose flour, ⅓ cup (67g) sugar, 1 tbsp baking powder, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, and ½ tsp salt until evenly combined.
    2 cups all-purpose flour, 0.333 cup sugar, 1 tbsp baking powder, 1 tsp ground cinnamon, 0.25 tsp ground nutmeg, 0.25 tsp ground ginger, 0.5 tsp salt

Wet Ingredients

  • Add 6 tbsp (85g) cold unsalted butter to the dry mixture and cut in with a pastry cutter until the mixture resembles coarse meal with some pea-sized pieces.
    2 cups all-purpose flour
  • In a separate bowl, whisk ½ cup (120g) pumpkin puree, 1 large egg, 1 tsp vanilla extract, and ¼ cup (60ml) heavy cream until smooth.
    0.333 cup sugar, 1 tbsp baking powder, 1 tsp ground cinnamon, 0.25 tsp ground nutmeg
  • Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  • Turn the dough onto a lightly floured surface and pat into an 8-inch circle about 1 inch thick.
  • Cut the dough into 8 wedges and arrange them about 2 inches apart on a parchment-lined baking sheet.

Toppings

  • Brush the tops with additional heavy cream and sprinkle with turbinado sugar if desired.
    2 cups all-purpose flour, 0.333 cup sugar
  • Bake for 12–15 minutes at 425°F (220°C) until the scones are golden at the edges and spring back when lightly pressed. Let cool slightly before serving.

Notes

Chill the dough in the fridge for 10 minutes before cutting to prevent spreading.
Bake the scones for exactly 13 minutes to achieve a tender center and crackling edges.
After baking, freeze the cooled scones in a single layer on a tray before bagging to preserve texture.
Keyword fall recipes, pumpkin baking, Pumpkin Scones, quick breads, scones