Pumpkin scones
By Olga Babitskaya
Prep Time:
10m
Cook Time:
35m
If you love to bake with pumpkin—or simply have some leftover puree sitting in the fridge begging to be used—don’t wait another minute to try these pumpkin scones. They are the perfect companion to a hot cup of coffee on a crisp Fall morning.
Ingredients
Scones:
- 115 gr (cold!!) butter
- 290 gr flour
- 1/2 teaspoon salt
- 1.5 teaspoon baking powder
- 1 egg
- 120 gr pumpkin puree
- 1 teaspoon cinnamon
- 60 gr brown sugar
- 50 gr white sugar
- 90 gr liquid (juice or milk)
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Glaze:
- 3-4 tablespoons powdered sugar
Instructions
- Start by making the scone base. Mix the flour with the butter, salt, spices, and baking powder. I found it easiest to do this in a blender or food processor, pulsing until the mixture resembles coarse, dry crumbs.
- Add the pumpkin puree, egg, and sugar. Mix briefly, then pour in the milk. Finish combining everything with your hands just until the dough is smooth—be careful not to overmix it.
- Be warned, the dough will be quite soft and sticky! Transfer it onto parchment paper that has been generously sprinkled with flour. Lightly dust the top of the dough as well. Using your hands, gently shape the dough into a disk roughly 2 cm high and 20 cm in diameter. Dip a sharp knife into flour to prevent sticking, then slice the disk into 8 triangles.
- Carefully slide the triangles slightly apart. This gives them room to expand in the oven without fusing back into one large piece. If you want a lovely shine on the finished scones, try brushing the tops with a mixture of juice (or water) and honey before baking.
