Pumpkin Scones

Published on November 23, 2020 | By
pumpkin scones

Do you love scones like I love scones? How about incorporating a seasonal fruit to create a scone recipe for the fall? Pumpkin scones have the perfect color, texture, and flavor to serve for breakfast on a crisp fall morning or on a chilly afternoon with a spiced tea, hot chocolate, or cider.

The cinnamon, allspice, ginger, and cloves add a touch of warmth to the mixture and loads of flavor to these delicate scones. Your kitchen will smell like the first day of fall too!!! Invite some friends over, make a pot of coffee, and enjoy the company of friends and these deliciously spiced pumpkin scones.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8 scones

Ingredients

  • 2 cups all purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 6 Tbsp unsalted butter, cold and cut into small cubes
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1/3 cup heavy cream
  • 6 TBSP brown sugar
  • Egg wash:
  • 1 egg yolk
  • 2 TBSP water or cream

Instructions

  1. Preheat oven to 400 F and line a baking sheet with parchment paper.
  2. Whisk dry ingredients together; flour, spices, baking powder, and salt in a large bowl.
  3. Add cold butter cubes and work together with hands until mixture resembles cornmeal.
  4. In a separate medium bowl, stir together pumpkin puree, egg, heavy cream, and sugar. Pour wet mixture into the flour and butter. Stir with a fork or wooden spoon until well combined.
  5. Once dough begins to come together, use your hands to gently pull the dough into a ball. Transfer dough onto a lightly floured surface. Gently press the dough ball flat and shape into a 10-12 inch circle with your hands. Using a sharp knife, cut the circle of dough into eight pieces.
  6. Transfer scones to the lined baking sheet leaving 1-2 inches space between each triangle.
  7. Make the egg wash by beating the egg yolk and water or cream with a fork.
  8. Use a pastry brush to brush each scone with egg wash. Place the pan in the oven and bake for about 20 minutes or until golden brown.
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