Pumpkin Scones Recipe Details
Autumn is in full swing, and what better way to celebrate than with a cozy and aromatic batch of pumpkin scones? This delightful recipe combines the earthy sweetness of pumpkin with the warm spices of fall, making it the perfect morning treat or afternoon snack. Plus, it’s straightforward enough for even the busiest of us to whip up on a cool weekend morning.
Growing up, my family always welcomed the change of seasons with baking marathons. My grandmother’s kitchen would be alive with the scent of cinnamon and nutmeg, and one of our favorite recipes was always pumpkin scones. These scones were not just food; they were a warm hug enveloping us during the crisp fall mornings. It’s a tradition I continue today, infusing my own kitchen with those comforting aromas and sharing them with my loved ones.
Why You’ll Love This Recipe
These pumpkin scones are not just about taste but also about ease and adaptability. The recipe requires simple ingredients readily available in your pantry and results in a soft, crumbly texture that melts in your mouth. You’ll love the quick preparation time, making it perfect for any occasion. Moreover, the balanced flavor of pumpkin and spices ensures it’s not overly sweet, allowing the natural ingredients to shine through beautifully.
Ingredients Notes
Each ingredient plays a crucial role in this recipe. Find fresh pumpkin puree at your local store, or make your own by roasting and mashing fresh pumpkin. If you’re out of pumpkin pie spice, you can easily substitute it with a mixture of cinnamon, nutmeg, and ginger. Make sure to use cold butter, as it helps create that perfect scone texture. For a dairy-free version, swap out regular milk for almond or oat milk.
Recipe Steps
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures even baking and makes cleanup a breeze.
Step 2
In a large bowl, whisk together your dry ingredients: flour, baking powder, sugar, and pumpkin pie spice. This step is crucial for distributing the leavening agent evenly.
Step 3
Add in the cold, cubed butter. Using a pastry cutter or your fingers, combine until the mixture resembles coarse crumbs.
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Step 4
In a separate bowl, mix together the pumpkin puree, milk, and vanilla extract. Gradually add this to your dry ingredients, stirring until a dough forms.
Step 5
Turn the dough onto a floured surface, gently pat it into a circle, and cut into 8 wedges. Transfer to your prepared baking sheet and bake for 15-20 minutes or until golden. Cool before serving.
Storage Options
Ensure your scones are completely cooled before storing them in an airtight container to maintain their freshness. They can last on the counter for up to three days. For longer storage, consider freezing them for up to two months. Simply thaw at room temperature and reheat in the oven at 350°F (175°C) for 5-10 minutes before serving.
Variations & Substitutions
For those looking to tweak the flavor, consider adding chocolate chips, nuts, or dried fruits. Need a gluten-free option? Substitute with a 1-to-1 gluten-free flour blend. To enhance the fall flavors, a sprinkle of caramel drizzle or a dusting of powdered sugar on top works wonders.
Serving Suggestions
These scones are versatile and pair beautifully with a hot beverage, like coffee, tea, or cider. Perfect for a cozy breakfast in bed, a midday snack, or as a delightful dessert for a dinner party. For an extra indulgent experience, serve with a dollop of whipped cream or a drizzle of honey.
Frequently Asked Questions
Can I make this recipe vegan? Absolutely! You can substitute the butter with a plant-based alternative and use almond or coconut milk instead of regular milk. The result is just as delicious with a touch more moisture.
What if I don’t have pumpkin pie spice? No worries! You can make your own by combining 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ginger, and a pinch of allspice. Adjust to taste for a personalized spice blend.
Can I make the dough ahead of time? Yes, you can prepare the dough and shape it into wedges. Freeze them on a tray before storing in a freezer bag. When you’re ready to bake, place them directly in the oven without thawing, adding a couple of extra minutes to the bake time.
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Pumpkin Scones Recipe Details
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 1.5 tsp pumpkin pie spice
- 0.5 cup pumpkin puree not pumpkin pie filling
- 0.5 cup heavy cream plus more for brushing
- 0.33 cup brown sugar packed
- 0.25 cup butter cold and cubed
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
- Cut in the butter until the mixture resembles coarse crumbs.
- In a separate bowl, mix the pumpkin puree, heavy cream, and brown sugar until well combined.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Turn the dough onto a lightly floured surface and gently knead. Pat into a circle about 1-inch thick.
- Cut the dough into 8 wedges and place on the prepared baking sheet. Brush the tops with heavy cream.
- Bake for 18-20 minutes or until golden brown. Let cool slightly before serving.
Notes
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