Pumpkin Scones
Pumpkin scones are a beautiful treat that is full of rich and delicious seasonal flavors everyone will enjoy.
Servings: 8
Calories:
Ingredients
- 2 cups all-purpose flour
- ½ cup pumpkin puree not pie filling
- ½ cup unsalted butter cold
- ⅓ cup brown sugar
- ¼ cup buttermilk (full fat)
- 1 tbsp honey
- 2 ½ tsp baking powder
- 2 tsp pumpkin spice
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp baking soda
- 1 large egg room temperature
- 2 tbsp heavy whipping cream
Glaze
- 1 cup powdered sugar
- 3-4 tbsp heavy whipping cream
- ½ tsp pumpkin spice
Instructions
- Preheat the oven to 425℉.
- In a food processor: add flour, baking powder, cinnamon, brown sugar, pumpkin spice, baking soda, salt and blend everything together. Add cold butter pieces to the flour mixture and pulse (20-30 seconds) until crumbs form. Optional - use a pastry cutter, your fingers or a fork to blend the flour mixture and butter together for best results.
- Transfer the flour butter mixture to a large bowl. Add eggs, buttermilk, pumpkin puree, vanilla extract & honey to the bowl. Use a spatula to gently fold everything, then use your hands to knead for several minutes until everything comes together nicely. Shape the dough into a round ball. It's going to be very sticky.
- Coat the cutting board with 2-3 tsp of flour. Place the dough on the board. Use a dough roller or palm of your hand to flatten to about 1" thick and an 8" disc like shape. Use a knife or bench scraper to cut the disc into 8 triangles. Place scones on a baking sheet (with parchment paper). Brush the scones with 2 tbsp heavy cream.
- Bake for 14-16 minutes or until golden brown. Let rest for 10 minutes before transferring to a baking rack.
- Glaze- In a bowl: add powdered sugar, pumpkin spice & heavy whipping cream. Mix everything together until smooth (add more whipping cream if needed). Drizzle glaze over scones.