Description
Delicious pumpkin scones infused with warm spices, perfect for breakfast or tea time.
Ingredients
Scale
- 115 g Butter (cold)
- 2 1/3 cups All-Purpose Flour
- 1/2 tsp Kosher Salt
- 2 1/2 tsp Baking Powder
- 1 Egg
- 1/2 cup Pumpkin Puree
- 1 tsp Cinnamon
- 1/2 cup Brown Sugar
- 1/2 cup Heavy Cream (room temp)
- 1 tsp Vanilla Extract
- 1 1/2 cup Powdered Sugar
- 2 1/2 tbsp Milk
- 1 tsp Vanilla Extract (for glaze)
Instructions
- Preheat your oven to 200°C (400°F) and prepare a baking sheet with parchment paper.
- Cut the cold butter into small cubes and set aside in the fridge.
- In a large mixing bowl, combine the flour, baking powder, and kosher salt. Whisk until thoroughly mixed.
- In a separate bowl, whisk together the egg, pumpkin puree, vanilla extract, cinnamon, and brown sugar until smooth.
- Add the heavy cream to the wet mixture and whisk again until well combined.
- Add the cold butter cubes to the flour mixture and cut into the flour until it resembles small peas.
- Pour the wet mixture into the flour mixture and gently stir until just combined.
- Transfer the dough to a floured surface, shape into a round disc, and cut into 8 wedges.
- Brush the tops of the scones with heavy cream and sprinkle with sugar.
- Bake for 20-25 minutes until golden and cooked to your preference.
- Allow to cool and prepare a glaze with powdered sugar, milk, and vanilla extract.
- Optionally, garnish with toasted pecans before serving.
Notes
Use cold ingredients for a flaky texture. Consider folding in chocolate chips or dried fruits for variations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg