Description
These delicious pumpkin scones are bursting with warm pumpkin spice flavor, making them the perfect breakfast bread or snack. Easy to prepare with simple pantry ingredients, they offer a tender and flaky texture with a delightful aroma of cinnamon, cloves, nutmeg, and pumpkin pie spice.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup canned pumpkin
- 1 egg
- 2 tablespoons milk
Fat
- 3/4 stick cold butter (6 tablespoons)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, cloves, nutmeg, pumpkin pie spice, and salt until evenly distributed.
- Cut In Butter: Add the cold butter to the dry mixture. Using a pastry cutter or two forks, cut the butter in until the mixture resembles coarse crumbs with small pea-sized butter pieces.
- Add Wet Ingredients: Stir in the canned pumpkin, milk, and egg. Mix thoroughly to form a soft dough but avoid overmixing to keep the scones tender.
- Shape Dough: Turn the dough out onto a floured surface and gently pat or shape it into a circle approximately 8 inches in diameter and about 1-inch thick.
- Cut Scones: Using a sharp knife or pizza cutter, slice the circle into 8 equal pie-shaped wedges.
- Bake: Place the wedges onto the prepared baking sheet and bake in the preheated oven for 13 to 15 minutes, or until the scones are light golden brown on top.
- Cool: Remove from the oven and allow the scones to cool on the baking sheet for a few minutes before transferring to a wire rack. Cool completely before adding any glaze or serving.
Notes
- Ensure the butter is cold for a flaky texture.
- Do not overmix the dough to keep the scones tender.
- You can add a simple glaze of powdered sugar and milk for extra sweetness if desired.
- Store scones in an airtight container for up to 2 days or freeze for longer storage.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
