Pumpkin Scones

Deliciously spiced pumpkin scones are that are soft and flaky! Perfect for any time of the day with a nice hot coffee! Relax and enjoy how yummy these scones are!

Prep Time: 20 minutes 

Cook Time: 20-22 minutes 

Total Time: 42 minutes 

Yield: 8 scones

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Ingredients

2 cups all-purpose flour

2 and 1/2 teaspoons baking powder

1/2 cup light brown sugar

1 teaspoon ground cinnamon

1 & 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1/2 cup unsalted butter, frozen

1/3 cup + 2 Tablespoon heavy cream, divided

1 large egg

1/2 cup canned pumpkin puree

optional: Raw sugar for sprinkling on top before baking (1/4 tsp. on each scone)

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Instructions

Preheat oven to 400°F. Adjust baking rack to the middle-low position.

Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). Set aside till you need them.

In a food processer fit with the blade at the bottom, add the flour, baking powder, brown sugar, cinnamon, pumpkin pie spice, and salt. Take the frozen butter, cube it up and put in the food processer. Pulse several times until it comes together in pea-sized crumbs. Set aside.

Whisk 1/3 cup heavy cream, the egg, and pumpkin. Dump the flour mixture into the wet mix bowl and then mix it all together until everything appears moistened. I use my hands to pull it all together.

Transfer onto a floured work surface. Roll out till ¾” thick. I use a 3” round cookie cutter so they are all uniform but you can do a large disc and cut them into triangles. Either works. If you use the cookie cutter you will cut out your scones and take excess dough and roll it out again to get a few more scone. Repeat process until there is no dough left.

Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired.

Bake the scones for 20-22 minutes or until lightly browned. I always check at 20 minutes just to make sure and add minutes if they need just a little longer. Each oven is different!

Scones can be kept well at room temperature or in the refrigerator for 2 extra days. I personally put them all in labeled gallon Ziplock bags and toss them in the freezer right away. When we want scones we pull out a few and let them thaw for an hour and heat them for 20 seconds! Enjoy with a good cup of coffee!

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