Pumpkin scones are the ultimate fall treat, combining the warm flavors of pumpkin and spices in a tender, flaky pastry. Perfect for breakfast or an afternoon snack, these scones are sure to impress your family and friends. With a sweet glaze drizzled on top, every bite is a delightful experience. Get ready to indulge in these scrumptious scones that embody the essence of autumn!
Ingredients
– 2 cups all-purpose flour
– 1/2 cup sugar
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/4 teaspoon ginger
– 1/2 teaspoon salt
– 1/2 cup cold butter, cubed
– 1 cup canned pumpkin puree
– 1/4 cup heavy cream
– 1 egg
– 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes 8 scones. Preparation time is 15 minutes, and cooking time is about 20 minutes.
Nutritional Value
Each serving (1 scone) contains approximately 200 calories, 8g fat, 30g carbohydrates, 2g protein, and 1g fiber.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Cut in cold butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Turn the dough onto a floured surface and gently knead it a few times.
7. Pat the dough into a circle about 1 inch thick.
8. Cut into 8 wedges and place them on the prepared baking sheet.
9. Bake for 20 minutes or until golden brown.
10. Let cool slightly before drizzling with glaze.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, maple syrup can replace sugar for a natural sweetness. Ensure to adjust the liquid ingredients accordingly.
Serving and Pairings
Pumpkin scones pair beautifully with a warm cup of tea or coffee. They are also delicious served with a dollop of whipped cream or alongside a fruit preserve for added flavor.
Storage and Reheating
Store leftover scones in an airtight container at room temperature for up to 3 days. They can be frozen for up to a month. To reheat, simply warm them in the oven at 350°F (175°C) for about 5-10 minutes.
Cooking Mistakes
– Overmixing the dough can lead to tough scones.
– Using warm butter instead of cold affects the texture.
– Not measuring ingredients accurately can alter the outcome.
– Skipping the chilling step may result in flat scones.
– Not preheating the oven can lead to uneven baking.
Helpful Tips
– Use a pastry cutter for even butter distribution.
– Chill the dough before baking for better rise.
– Experiment with spices for a unique flavor.
– Ensure all ingredients are at room temperature for best results.
FAQs
Can I make these scones ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it. Just bake them fresh when ready to serve for the best texture.
What can I use instead of pumpkin puree?
You can substitute pumpkin puree with mashed sweet potatoes or butternut squash for a similar flavor and texture.
Can these scones be made gluten-free?
Absolutely! Use a gluten-free flour blend to make these scones gluten-free while maintaining their delicious taste.
How should I store leftover scones?
Store leftover scones in an airtight container at room temperature for up to 3 days, or freeze them for up to a month.
What is the best way to reheat pumpkin scones?
Reheat pumpkin scones in the oven at 350°F (175°C) for about 5-10 minutes to restore their freshness and warmth.
Conclusion
Pumpkin scones are a delightful addition to your fall baking repertoire. With their rich flavors and delightful texture, they’re perfect for any occasion. Enjoy them fresh, warm, and paired with your favorite beverage for an unforgettable treat!
Pumpkin Scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 cup cold butter cubed
- 1 cup canned pumpkin puree
- 1/4 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and gently knead it a few times.
- Pat the dough into a circle about 1 inch thick.
- Cut into 8 wedges and place them on the prepared baking sheet.
- Bake for 20 minutes or until golden brown.
- Let cool slightly before drizzling with glaze.
Nutrition
