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Pumpkin scones are another one of those tasty treats that I was introduced to while I worked at Starbucks. Pumpkin and spices, you can’t go wrong, especially drizzled with just the right amount of glaze to give a punch of sweetness. The first time I made these, I wasn’t expecting my kids to devour them, but they always enjoy proving me wrong. I don’t like too much sweetness in my scones, so it’s not like they were super sweet, and I didn’t even get around to putting a glaze on them, and yet my kids, even my toddler, loved them. Guess you can’t always know what your kids are going to like.
Pumpkin and Spice:
I usually like to make pumpkin flavoured things whenever I make pumpkin pie, which I did for Thanksgiving, because there is always more pumpkin in the can then you need for a pumpkin pie. This recipe works well with either canned pumpkin or homemade pumpkin puree. This recipe is very similar to my other scone recipes, except there is less milk, which is being replaced by the pumpkin puree. As you are mixing up the dough, it might seem like it lacks liquid, but it just takes a little more kneading. I like to knead the dough in a bowl, but you can turn it out on to your work surface, but make sure you don’t add any more flour.
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- Stir in wet ingredients as much as you can.
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- Knead until all the flour is incorporated.
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- Slice disks into eight sections.
Finishing them off:
Similar to my other scone recipes, you will want to put the cut scones into the freezer for at least half an hour. Once they are good and cold, and the oven is ready, you brush
them with milk or whipping cream. Before the scones go into the oven, sprinkle the tops with Turbinado Sugar or any other course ground sugar. The sugar gives the scones a lovely crunch that I just love. I like to bake up half the scones and keep the others frozen because fresh scones are better. For storage, you can leave any extra scones on a plate and cover with a clean towel. If you place the scones in a sealed container, the sugar topping will dissolve, they will still be tasty, but you will lose the crunchiness of it.
I am totally in love with these scones, and so are my kids. They would eat them as fast as I can make them if I let them. I hope you enjoy these tasty treats as much as we do. Good Luck and Happy Baking.
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Other scone recipes you may like:
Pumpkin Scones
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 1/2 cups (405g) flour
- 1/4 cup (50g) sugar
- 2 tbsp (25g) packed brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup (180g) cold butter
- 1/2 cup+ 2 tbsp (175g) pumpkin puree
- 4 tbsp milk
- 1 egg
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
Instructions
In a large bowl add in flour, sugars, salt, and baking powder. Whisk to mix.
Cut butter into small cubes and add it to the dry ingredients. Cut butter into the flour with a pastry blender or two knives until the butter is in small chunks.
In a separate bowl mix together the egg, pumpkin puree, milk, and spices.
Add wet ingredients to the dry. Stir together with a spoon.
Once most of the wet has been incorporated knead the dough to make sure all the flour has been absorbed.
Cut dough in half.
Lightly flour your work table and flatten one of the halves until a half-inch thick circle. Cut into eight slices, place onto a parchment-lined baking pan.
Repeat for remaining dough ball.
Place baking pan into the freezer.
Once the scones have been in the freezer for 30 minutes heat the oven to 400℉.
Brush the tops of the scones with milk and sprinkle with turbinado sugar.
Bake for 20 to 25 minutes, until they are golden brown.
Once the scones have cooled drizzle with glaze, or leave them as is.
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