Pumpkin Scones Recipe
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 the oven to 220°C (425°F) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the flour mixture until coarse crumbs form.
- Stir in the pumpkin puree, heavy cream, and vanilla extract until a soft dough comes together.
- Transfer the dough to a lightly floured surface and gently shape it into a 1-inch-thick circle.
- Cut into 8 wedges and place them on the prepared baking sheet.
- Brush the tops with cream, sprinkle with sugar if desired, and bake for 15–20 minutes until golden brown.
- Allow the scones to cool for 5 minutes, then lightly dust with powdered sugar if desired.
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.