Print

Pumpkin Scones

Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup cold or frozen butter, grated
  • 1 egg + 1 egg yolk
  • 1/2 cup heavy cream
  • 1/2 cup pumpkin puree (blotted with paper towel to absorb some of the water)
  • 1 teaspoon vanilla
  • 1/2 cup dark brown sugar (can substitute light brown sugar if that’s what you have, but the dark brown sugar gives it an amazing depth of flavor and texture)
  • 1/2 cup white chocolate chips

  • Maple Glaze

  • 3/4 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1-2 teaspoons milk

Instructions

    1. Put stick of butter in the freezer for 10-15 minutes while you get your other ingredients out. Combine flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large mixing bowl.
    2. Prepare a baking sheet to bake your scones on. Place a sheet of parchment paper or a silicone mat on the baking sheet. Sprinkle the surface with flour. Preheat oven to 400 degrees Fahrenheit.
    3. Grate stick of butter, and cut butter into the flour in your large mixing bowl. You can also dice the butter into small cubes and cut it into your flour. I prefer to grate as I find this the easiest to incorporate all the butter into the flour.
    4. Prepare your pumpkin puree – using a paper towel blot up some of the excess water from the pumpkin.
    5. Make a well in the center of your flour in the bowl. In the well, add eggs and egg yolk, 1/2 cup of cream minus 2 tablespoons that you will reserve for later, 1/2 cup pumpkin puree, vanilla, and brown sugar.
    6. Using a whisk, gently whisk your wet ingredients together in the center of the flour well before folding them into the flour mixture.
    7. Fold all ingredients together until they are mostly combined, but not over-mixed. Fold in white chocolate chips. You should still have some traces of flour on the edges of the dough.
    8. Turn your scone dough out onto baking sheet lined with parchment paper and sprinkled with flour. Shape dough into one 8-10 inch disk or two smaller disks for mini scones. Using a scraper or a knife, divide disk into 8 even wedges. Brush tops of scones with the heavy cream you set aside earlier.
    9. Bake scones at 400 degrees for 20-22 minutes for larger scones. Bake for 18-20 minutes for mini scones.
    10. While scones are baking, make your maple glaze by combining powdered sugar, maple syrup, and milk.
    11. After baking scones, drizzle them with the maple glaze. Enjoy!

  1.  

  1.  

  1.  

  1.  

  1.  

  1.  

  1.  

  1.  

  1.  

  1.  

Find it online: https://maegankaybakes.com/pumpkin-scones-perfect-fall-breakfast/