Pumpkin Spice Scones
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 cups all-purpose flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon fine sea salt
- 3⁄8 cup cold unsalted butter, shredded
- 1 large egg
- 1⁄3 cup pumpkin puree (not pumpkin pie filling)
- 1⁄3 cup heavy cream, plus
- 1 tablespoon heavy cream
- 2 teaspoons turbinado sugar
directions
- Preheat the oven to 425?F. Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- Add the butter and, using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs.
- Blend together the egg, pumpkin puree and 1/3 cup of the cream in a small bowl, add to the flour mixture and stir until just combined. Transfer to a work surface and knead a few times until the dough just holds together.
- Pat the dough into a 6-inch wide, 1 1/2-inch thick circle and cut into 8 wedges. (Chef's Note: Work quickly and with a light touch to prevent the butter in the pastry from melting.) Arrange the scones a couple of inches apart on a parchment-lined baking tray. Lightly brush the scones with the remaining 1 tablespoon of cream and sprinkle with the Turbinado sugar. Bake for 13 to 15 minutes, or until golden brown.
- Scones keep for a day or two in a tightly sealed container in a cool, dry place.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!