Description
Tender, buttery scones infused with pumpkin puree and warming autumn spices. A perfect balance of sweetness and spice with a flaky texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons baking powder
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup pumpkin puree
- 1/2 cup heavy cream
- 1 large egg
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Whisk together flour, baking powder, brown sugar, pumpkin pie spice, and salt in a large bowl.
- Cut in the cold cubed butter using a pastry cutter or forks until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- In a separate bowl, whisk together pumpkin puree, heavy cream, and the egg.
- Pour the wet ingredients into the dry ingredients and stir with a spatula just until the dough comes together.
- Turn the dough onto a floured surface and pat into a circle about 1 inch thick.
- Cut the circle into 8 equal wedges using a sharp knife.
- Place wedges on the baking sheet and bake for 18-22 minutes until golden brown.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American