Description
Delicious pumpkin scones made with heavy cream for a rich and tender texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup canned pumpkin puree
- 1/3 cup heavy cream
- 1 large egg
- 6 tbsp cold unsalted butter, cubed
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- In a separate bowl, mix pumpkin puree, heavy cream, and egg.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Turn dough onto a floured surface and shape into a 1-inch thick circle.
- Cut into 8 wedges and place on the prepared baking sheet.
- Bake for 15-18 minutes or until golden brown.
- Cool on a wire rack before serving.
Notes
- Do not overmix the dough to keep scones tender.
- For extra sweetness, brush tops with heavy cream and sprinkle sugar before baking.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 240
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin scones, heavy cream scones, fall baking, easy scone recipe