Description
These Cinnamon Pumpkin Scones are perfect for fall, combining warm spices and pumpkin puree to create a tender, flavorful scone. Topped with a cinnamon glaze, they make a delightful breakfast treat or afternoon snack.
Ingredients
Scale
Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup canned pumpkin puree
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.
- Cut in Butter: Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs, ensuring a flaky texture.
- Prepare Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, and egg until smooth and homogenous.
- Combine Dough: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid over-mixing to keep the scones tender.
- Shape Dough: Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle for even baking.
- Cut Wedges: Using a sharp knife, cut the circle into 8 equal wedges.
- Arrange on Baking Sheet: Place the wedges onto the prepared baking sheet, spacing them about 2 inches apart to allow room for rising.
- Bake: Bake for 15-18 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean, indicating doneness.
- Prepare Glaze: While the scones are baking, mix the powdered sugar, milk, and cinnamon in a small bowl until smooth to create the glaze.
- Cool and Glaze: Allow the scones to cool for a few minutes on a wire rack before drizzling with the cinnamon glaze for added sweetness and flavor.
Notes
- Make sure the butter is cold to achieve flaky scones.
- Do not over-mix the dough; this will keep the scones tender.
- If pumpkin puree is too wet, slightly reduce the heavy cream amount.
- Freshly ground spices enhance flavor but pre-ground spices also work well.
- Scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
