Description
Autumn whispers delightfully through these homemade Pumpkin Scones, blending warm spices with buttery richness. Crisp edges, tender centers, and a sweet glaze invite you to savor seasonal comfort in each delectable bite.
Ingredients
Scale
Pumpkin Base Ingredients:
- 3/4 cup (180 ml) canned pumpkin
- 1 egg
Dry Ingredients:
- 2 1/4 cups (280 g) flour
- 3/4 cup (150 g) white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
Wet and Fat Ingredients:
- 3/4 stick (85 g) cold butter
- 2 tablespoons (30 ml) milk
Instructions
- Prepare the oven environment by heating to 425F (220C) and lining a baking sheet with parchment paper for optimal scone performance.
- Combine all dry ingredients in a medium bowl, whisking thoroughly to ensure even distribution of spices and leavening agents.
- Incorporate cold butter into the dry mixture using a pastry cutter or fork, working until the texture resembles coarse, crumbly breadcrumbs with visible butter fragments.
- Gently fold in pumpkin puree, milk, and egg, mixing until a soft, cohesive dough forms without overmixing.
- Transfer the dough to a lightly floured surface, gently pat into a circular shape approximately 1-inch thick.
- Divide the circular dough into 8 precise triangular wedges using a sharp knife or pizza cutter, ensuring even sizing.
- Arrange scones on the prepared baking sheet, maintaining slight separation between each piece to allow even heat circulation.
- Bake for 13-15 minutes, monitoring until edges turn golden and the surface develops a light, delicate crust.
- Remove from oven and allow scones to cool completely on a wire rack before applying optional glaze for added sweetness.
Notes
- Butter Temperature Matters: Keep butter extremely cold and work quickly to maintain small, unmelted butter pieces for creating flakier, more tender scones.
- Gluten-Free Option: Swap all-purpose flour with a gluten-free blend, ensuring you use a mix that includes xanthan gum for better texture.
- Spice Customization: Adjust spice levels by increasing or decreasing pumpkin pie spice and individual spices to match personal taste preferences.
- Make-Ahead Friendly: Prepare scone dough in advance, freeze unbaked wedges, and bake directly from frozen state, adding 2-3 extra minutes to cooking time.
- Prep Time: 15 minutes
- Cook Time: 13-15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 211 kcal
- Sugar: 7 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 37 mg