Description
Delicious pumpkin cinnamon scones perfect for an afternoon treat, combining fall flavors in a flaky pastry.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup pumpkin puree
- 1/3 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
- 1/2 teaspoon cinnamon (for glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
- Add cold butter to the flour mixture and mix until the mixture resembles sandy crumbs.
- In a separate bowl, whisk together pumpkin, heavy cream, egg, and vanilla extract.
- Add the wet mixture to the dry ingredients and stir until just combined. The dough should look shaggy.
- Turn the dough out onto a floured surface and pat it into a disk about 1 inch thick.
- Cut the disk into 8 wedges and place them on the prepared baking sheet.
- Bake for 13-16 minutes, until the edges are slightly golden. Allow them to cool on the baking sheet for a few minutes.
- For the glaze, mix powdered sugar, milk, and cinnamon, adding more milk if necessary to reach desired consistency. Drizzle over warm scones.
Notes
Ensure butter is cold for a flaky texture. You can freeze unbaked scones and bake from frozen, adding 2-3 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg