When the leaves start to turn and there's a chill in the air, there's nothing quite like the cozy aroma of freshly baked pumpkin scones. They're a delightful twist on a classic, bursting with warm spices and just the right amount of sweetness. Perfect for breakfast or a comforting afternoon treat!
All-purpose flour is the base of your scones, giving them structure. Granulated sugar adds just enough sweetness to balance the spices. The baking powder is your leavening agent, helping the scones rise to a tender, fluffy texture. A bit of salt enhances all the flavors.
The quartet of spices—cinnamon, nutmeg, ginger, and cloves—bring warmth and depth, reminiscent of a classic pumpkin pie. Cold unsalted butter is crucial for that flaky, tender crumb. Canned pumpkin not only adds moisture but also imparts that lovely autumn flavor.
Heavy cream enriches the dough, creating a tender bite, while vanilla extract rounds out the flavors. Finally, the egg helps bind everything together, giving the scones a rich, cohesive texture.
These pumpkin scones pair beautifully with a dollop of clotted cream or a generous spread of butter. For an extra indulgence, try drizzling them with a simple glaze made from powdered sugar and a touch of milk. If you're serving them for brunch, consider alongside a chai tea latte or a hot apple cider to complement the spices.
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This will prevent your scones from sticking and make cleanup a breeze. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. The goal here is to distribute the baking powder and spices evenly.
Next, add the cold, cubed butter into the dry ingredients. You can use a pastry cutter, but I find using your fingers gives you more control. Work the butter into the flour until you have a mixture that resembles coarse crumbs—like tiny pebbles scattered through the flour. This step is key for that flaky texture we all love.
In a separate bowl, whisk together the pumpkin, heavy cream, vanilla, and egg until smooth. This wet mixture should be homogeneous and creamy. Pour it into the dry ingredients, and use a spatula or wooden spoon to mix until just combined. Be gentle; overmixing can make the scones tough.
Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle. Using a sharp knife or a bench scraper, cut the circle into 8 wedges. Place these wedges on your prepared baking sheet, spacing them about 2 inches apart to allow room for rising.
Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown on top. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set up a bit more, making them easier to handle.
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