These Pumpkin Scones are everything you love about fall wrapped into a flaky, buttery treat. Spiced with cinnamon, nutmeg, cloves, and ginger, they bring a warm, comforting flavor to your table. Whether you serve them as part of a cozy breakfast or a delightful afternoon snack with a hot cup of coffee or tea, these scones are a must-try for any pumpkin lover.
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup cold butter, cubed
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 egg
Directions:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent the scones from sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger. This will evenly distribute the spices, ensuring that every bite is full of warm, fall flavors.
Step 3: Cut in the Butter
Add the cold butter, cubed, to the dry ingredients. Using a pastry cutter or your fingers, mix the butter into the dry ingredients until the mixture resembles coarse crumbs. The key is to keep the butter cold so that it melts in the oven, creating a flaky texture.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, milk, vanilla extract, and egg until smooth. This will add moisture and that lovely pumpkin flavor to the scones.
Step 5: Combine the Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the scones tough. The dough will be slightly sticky but manageable.
Step 6: Shape the Dough
Transfer the dough to a lightly floured surface and knead it gently 4-5 times until it comes together. Shape the dough into a circle about 1-inch thick. Using a sharp knife or a bench scraper, cut the dough into 8 wedges, just like slicing a pizza.
Step 7: Bake the Scones
Place the wedges onto the prepared baking sheet, spacing them slightly apart. Bake the scones in the preheated oven for 15-18 minutes, or until they are golden brown on the edges and set in the middle.
Step 8: Cool and Serve
Remove the scones from the oven and allow them to cool on the baking sheet for a few minutes. Serve them warm for the best texture and flavor, or allow them to cool completely and store in an airtight container for later.
Serving Suggestions:
These Pumpkin Scones are delicious on their own, but you can also serve them with a light dusting of powdered sugar or a simple glaze made from powdered sugar and milk for a little extra sweetness. Pair them with your favorite hot beverage—whether it’s coffee, tea, or even a pumpkin spice latte—for the ultimate fall treat!
Helpful Tips:
- Cold Butter is Key: The secret to flaky scones is using cold butter. Try to handle it as little as possible to keep it from warming up before baking.
- Don’t Overmix: Stir the dough until it just comes together. Overmixing will lead to dense scones, and you want them to be light and fluffy.
- Add a Glaze: For a simple glaze, mix 1 cup of powdered sugar with 1-2 tablespoons of milk until smooth, then drizzle over the scones once they’ve cooled slightly.
Storage and Freezing:
- Storing: Store the scones in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 5 days.
- Freezing: These scones freeze beautifully. Wrap each cooled scone individually in plastic wrap and freeze for up to 3 months. To enjoy, thaw at room temperature or warm them in the oven for a few minutes.
Frequently Asked Questions (FAQs):
1. Can I use fresh pumpkin instead of canned?
Yes! You can use homemade pumpkin puree in place of canned. Just make sure it’s not too watery—if needed, drain some of the excess liquid before using.
2. Can I add other spices or mix-ins?
Absolutely! You can add pumpkin pie spice for extra flavor, or mix in chopped nuts (like pecans or walnuts), chocolate chips, or even dried cranberries for a fun twist.
3. Can I make these scones vegan?
Yes! Substitute plant-based butter for regular butter, use almond milk (or another plant-based milk), and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the regular egg.
4. How do I know when the scones are done baking?
The scones should be golden brown on the edges and feel firm when gently pressed. A toothpick inserted into the center should come out clean.
5. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just be sure to shape the dough into wedges and cover them well before refrigerating.
These Pumpkin Scones are a delightful addition to any fall breakfast or afternoon tea. With their flaky texture, warm pumpkin spice flavor, and buttery richness, they’re sure to become a favorite seasonal treat. Enjoy!