Pumpkin Scones
Pumpkin scones are flaky, tender baked treats made with fresh pumpkin puree and warm spices. They feature a golden crust, a moist interior with a slight earthiness, and a touch of sweetness, perfect for autumn mornings or teatime. The dough is mixed quickly, shaped, and baked until golden, resulting in a cozy, homemade pastry experience.
Equipment
- Pastry cutter
- Baking sheet
- Pastry brush
- Mixing bowls
- Flour sifter
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cut into small pieces
- 3/4 cup pumpkin puree
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- additional sugar for sprinkling optional, for topping
Instructions
- Preheat your oven to 220°C (425°F). Gather all ingredients and prepare a baking sheet lined with parchment paper.
- Sift the flour, sugar, baking powder, and salt into a large mixing bowl. This aerates the flour and ensures an even distribution of ingredients.
- Add the cold butter pieces to the dry mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs with pea-sized bits.
- Stir in the pumpkin puree, heavy cream, and vanilla extract just until the dough begins to come together. Be careful not to overmix, as this keeps the scones tender and flaky.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together smoothly, then pat into a 1-inch thick circle.
- Using a floured cutter, cut the dough into 8 equal wedges or rounds. Keep the cuts clean and precise for nicely shaped scones.
- Place the cut scones onto the prepared baking sheet, spacing them evenly. Brush the tops lightly with a little extra cream and sprinkle with sugar if desired for a sweet finish.
- Bake for 15 to 20 minutes, or until the scones are golden brown around the edges and smell warm and inviting.
- Remove from oven and let cool slightly on a wire rack. Serve warm, perhaps with butter or honey, and enjoy the cozy, flaky texture.
Notes
For extra flavor, add a sprinkle of cinnamon or nutmeg before baking. These scones are best enjoyed warm but can be stored in an airtight container for a day or two.