Description
These Pumpkin Scones are the ultimate autumn treat, bursting with warm spices, rich pumpkin flavor, and a tender, flaky texture perfect for cozy mornings.
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (115g) cold unsalted butter, cubed
- 1/2 cup (120ml) pumpkin puree
- 1/2 cup (120ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for topping (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Cut in cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs.
- In another bowl, whisk pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently mix until just combined; do not overmix.
- Turn dough onto a lightly floured surface and pat into a 1-inch-thick round.
- Cut into 8 wedges and place on the prepared baking sheet.
- Brush tops with cream or milk and sprinkle with coarse sugar, if using.
- Bake for 15–20 minutes until golden brown and a toothpick inserted comes out clean.
- Cool slightly before transferring to a wire rack. Serve warm.
Notes
Use cold butter for the flakiest texture. Avoid overmixing to keep scones tender. Perfect served with cinnamon butter, whipped cream, or cream cheese glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg