These pumpkin scones are a must-try for fall enthusiasts! They combine the rich flavor of pumpkin with warm spices like cinnamon and nutmeg, creating a delightful treat. Perfect for breakfast or a cozy afternoon snack, these scones are easy to make and pair wonderfully with tea or coffee. Prepare to impress your family and friends with this scrumptious fall favorite!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup pumpkin puree
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes about 8 scones. Preparation time is 15 minutes, and cooking time is 20-25 minutes.
Nutritional Value
Each serving (1 scone) contains approximately 200 calories, 8g of fat, 30g of carbohydrates, and 3g of protein. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- Add the cold butter and mix until the mixture resembles coarse crumbs.
- In another bowl, combine the pumpkin puree, heavy cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and knead gently until smooth.
- Pat the dough into a 1-inch thick circle and cut into wedges or use a biscuit cutter.
- Place the scones on the prepared baking sheet, leaving space between them.
- Bake for 20-25 minutes or until golden brown on top.
- Allow to cool slightly before serving. Enjoy warm!
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, maple syrup can replace brown sugar for a different sweetness profile. Non-dairy cream can also be used for a vegan version.
Serving and Pairings
These pumpkin scones are delightful on their own but pair beautifully with whipped cream, a drizzle of honey, or a cup of spiced chai. They also make a great addition to a fall brunch spread.
Storage and Reheating
Store leftover scones in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month. To reheat, simply warm in the oven at 350°F (175°C) for about 10 minutes.
Cooking Mistakes
- Using warm butter instead of cold can lead to dense scones.
- Overmixing the dough will result in tough scones.
- Not preheating the oven can affect the rise.
- Skipping the chilling time may prevent the scones from being flaky.
- Using expired baking powder will affect the scones’ fluffiness.
Helpful Tips
- For extra flavor, add chocolate chips or nuts to the dough.
- Ensure all ingredients are at room temperature for better mixing.
- Experiment with spices to find your perfect blend.
- Brush the tops with cream for a shiny finish.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth.
How do I know when the scones are done?
They should be golden brown on top and a toothpick inserted in the center should come out clean.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
What can I add to enhance the flavor?
Consider adding dried cranberries, walnuts, or a sprinkle of ginger for added depth.
Are these scones suitable for freezing?
Absolutely! They freeze well and can be reheated directly from the freezer.
Conclusion
In conclusion, these pumpkin scones are a delightful addition to your fall baking repertoire. Their soft texture, warm spices, and delicious pumpkin flavor make them irresistible. Whether enjoyed for breakfast or as a snack, they are sure to please any crowd. Don’t hesitate to experiment with your favorite add-ins and enjoy this seasonal treat!
Pumpkin Scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup cold butter cubed
- 1 cup pumpkin puree
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- Add the cold butter and mix until the mixture resembles coarse crumbs.
- In another bowl, combine the pumpkin puree, heavy cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and knead gently until smooth.
- Pat the dough into a 1-inch thick circle and cut into wedges.
- Place the scones on the prepared baking sheet, leaving space between them.
- Bake for 20-25 minutes or until golden brown on top.
- Allow to cool slightly before serving. Enjoy warm!
Nutrition
