Description
Delightful pumpkin scones bursting with warm spices, perfect for autumn mornings or afternoon snacks.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts or chocolate chips or dried cranberries
- Optional: 1 tablespoon maple syrup
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.
- Add the cold cubed butter and blend until the mixture resembles coarse crumbs.
- Whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until well combined.
- Pour the wet mixture into the dry and stir gently until just mixed.
- Fold in any optional ingredients if desired.
- Turn the dough onto a lightly floured surface and pat into a circle about 1 inch thick.
- Slice the circle into 8 equal wedges.
- Transfer the scones to the prepared baking sheet, brush tops with cream and sprinkle with sugar.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Allow to cool slightly before serving.
Notes
For healthier alternatives, use whole wheat flour or almond milk, and substitute coconut oil for butter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg