Pumpkin Scones
These delightful pumpkin scones are a perfect fall treat, combining the warm flavors of pumpkin and spices with a tender, flaky texture. Great for breakfast, brunch, or an afternoon snack with tea.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 baking sheet
- 1 parchment paper
- 1 pastry cutter or fork
- 1 rolling pin (optional)
- 1 oven
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup unsalted butter Chilled and cubed.
- 1 cup canned pumpkin puree
- ¼ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped nuts or chocolate chips Optional.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, spices (cinnamon, nutmeg, ginger), and salt until well combined.
- Add the chilled cubed butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, mix the pumpkin puree, milk, egg, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring gently until just combined. If desired, fold in the nuts or chocolate chips.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times until it holds together. Pat the dough into a circle about 1-inch thick.
- Cut the circle into 8 wedges and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
These scones can be served warm or at room temperature.
For extra sweetness, consider drizzling with a simple glaze made from powdered sugar and milk.
Store any leftover scones in an airtight container at room temperature for up to 3 days.