1. Can I make these pumpkin scones ahead of time?

Yes, you can prepare the scones ahead of time! Make the dough, cut it into wedges, and store them in the fridge for up to 24 hours before baking. Alternatively, you can freeze them and bake them fresh when you're ready to serve.

2. Can I make pumpkin scones without heavy cream?

Absolutely! If you're looking for a lighter version or don't have heavy cream on hand, you can substitute with milk or a dairy-free alternative like almond milk or coconut milk.

3. How do I store leftover pumpkin scones?

Store leftover scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in an airtight bag for up to 1 month. Reheat in the oven for the best texture.

Pumpkin Scones Recipe: A Cozy Fall Delight

Description

These pumpkin scones are the perfect fall treat. Flaky and tender with warm spices and a subtle pumpkin flavor, they’re ideal for breakfast or a cozy afternoon snack. Easy to make and adaptable to different dietary preferences, this recipe will become a fall favorite in no time!

Ingredients

Scale

2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup cold unsalted butter, cubed
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/4 cup heavy cream, for brushing
1 tablespoon pearl sugar (optional)

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and sugar.
Cut the cold butter into small cubes and work it into the dry ingredients using a pastry cutter or your hands. The mixture should resemble coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, egg, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly shaggy.
Turn the dough onto a floured surface and gently knead it a few times to bring it together. Pat it into a circle about 1-inch thick.
Use a sharp knife to cut the dough into 8 wedges and place them on the prepared baking sheet.
Brush the tops of the scones with heavy cream and sprinkle with pearl sugar if desired.
Bake for 15-18 minutes, or until the scones are golden brown on the edges and a toothpick inserted comes out clean.
Let the scones cool on a wire rack for a few minutes before serving.

Notes

Chill the butter before cutting it into the dry ingredients for a flakier texture.
Don’t overmix the dough to avoid dense scones.
Feel free to add-ins like chocolate chips, dried cranberries, or nuts.
Store leftover scones in an airtight container for up to 3 days or freeze them for up to 1 month.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 240
Sugar: 12g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg