Pumpkin Scone Recipe

Name: Pumpkin Scone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all purpose flour; 6 tablespoons sugar; 5 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon grated nutmeg freshly; 1/4 teaspoon ginger; 1/4 teaspoon ground cloves; 3/4 cup unsalted butter chilled, cut into 1/2-inch cubes; 1/2 cup pumpkin puree; 1/2 cup heavy whipping cream chilled, plus 2 tablespoons; 2 large eggs; 1 1/2 teaspoons vanilla extract; 1/4 cup buttermilk chilled; 2 cups powdered sugar sifted; 1/4 cup heavy whipping cream; ginger to taste; nutmeg to taste

Servings: persons

3 cups all purpose flour
6 tablespoons sugar
5 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg freshly
1/4 teaspoon ginger
1/4 teaspoon ground cloves
3/4 cup unsalted butter chilled, cut into 1/2-inch cubes
1/2 cup pumpkin puree
1/2 cup heavy whipping cream chilled, plus 2 tablespoons
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 cup buttermilk chilled
2 cups powdered sugar sifted
1/4 cup heavy whipping cream
ginger to taste
nutmeg to taste

1
Preheat oven to 400u00b0F. Line baking sheet with parchment paper. Whisk first 4 ingredients in large bowl. Add butter. Cut in until coarse meal forms. Whisk pumpkin puree, 1 egg, and extract in small bowl; mix into dry ingredients. Gradually add buttermilk; toss until moist clumps form (add more buttermilk if dough seems dry. You want the dough to be a little tacky). Gather dough into ball; flatten into disk.
2
Press dough out on floured surface to 9-inch round. Cut into 8 wedges. If you like a smaller scone, make 2 smaller discs and cut into wedges. Place on prepared sheet. Whisk 1 egg and 2 tablespoons cream in small bowl for glaze. Brush some on wedges.
3
Bake scones until golden and tester inserted into center comes out clean, about 18 minutes. Transfer to rack and cool.
4
Combine powdered sugar and cream in a small bowl. Add more cream until you've reached desired thickness. Add ginger and nutmeg to taste. Dip scones into glaze and place on baking rack to set.

1292

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups all purpose flour, 6 tablespoons sugar, 5 teaspoons baking powder, 3/4 teaspoon salt, and more.

Yes, Pumpkin Scone falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Scone

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