Pumpkin Scones

$To make delicious pumpkin scones, gather these key ingredients: - 2 cups all-purpose flour - 1/2 cup packed brown sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup unsalted butter, cold and cut into small cubes - 1/2 cup canned pumpkin puree - 1/4 cup heavy cream - 1 large egg - 1/2 teaspoon vanilla extract - Extra flour for dusting You can add extra flavors or textures with these optional ingredients: - 1/2 cup chopped pecans or walnuts - Glaze made from 1 cup powdered sugar mixed with 2-3 tablespoons milk One serving of these pumpkin scones (1 scone) has: - Calories: 180 - Total Fat: 8g - Saturated Fat: 5g - Carbohydrates: 25g - Dietary Fiber: 1g - Sugars: 8g - Protein: 3g These scones not only taste great but also fill you up. Enjoy your tasty fall treat! For the full recipe, check out the details above. To start, preheat your oven to 400°F (200°C). This ensures your scones bake evenly. Next, take a large mixing bowl and combine the following dry ingredients: - 2 cups all-purpose flour - 1/2 cup packed brown sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger Whisk them well. This makes sure all the flavors mix together. Now, add in 1/2 cup of cold, cubed unsalted butter. Use a pastry cutter or your fingers to mix it in until it looks like coarse crumbs. Some butter chunks should still be small. In another bowl, whisk together: - 1/2 cup canned pumpkin puree - 1/4 cup heavy cream - 1 large egg - 1/2 teaspoon vanilla extract Mix until smooth. Pour this pumpkin mixture into the flour mix. Use a spatula to fold them together gently until just combined. If you want to add nuts, this is the time to do it. Turn the dough onto a floured surface. Knead it gently a few times until it holds together. Shape the dough into a circle about 1 inch thick. To cut your scones, use a sharp knife to slice the dough into 8 wedges. If you prefer round shapes, a biscuit cutter works well. Place the scones on your prepared baking sheet, leaving space between them. Bake your scones for 15-18 minutes. They should turn golden brown, and a toothpick should come out clean when poked in the center. If you like, you can make a glaze by mixing 1 cup of powdered sugar with 2-3 tablespoons of milk. Drizzle this over the warm scones once they cool a bit. This step adds a sweet touch to your delicious treat. Follow these steps for a perfect batch of pumpkin scones. Enjoy the process as much as the end result! For the complete recipe, check the Full Recipe section. To make your scones light, use cold butter. Cold butter helps create steam while baking. This steam makes the scones rise and become fluffy. Mix the butter into the flour until it looks like coarse crumbs. Handle the dough gently, and avoid overmixing. You want to keep some lumps for better texture. One common mistake is using warm butter. Warm butter leads to dense scones, so keep it cold. Another mistake is overworking the dough. If you knead too much, the scones will not rise well. Lastly, don’t forget to preheat your oven! A hot oven is key for that perfect bake. Serve your scones warm for the best taste. They pair well with butter, jam, or cream. For a cozy drink, enjoy them with hot apple cider or tea. You can also add a drizzle of glaze for extra sweetness. This makes each bite irresistible. For an added crunch, sprinkle chopped nuts on top before baking. {{image_4}} You can easily make gluten-free pumpkin scones. Swap the all-purpose flour for a gluten-free blend. Look for one that includes xanthan gum for the best texture. Use the same amount as the recipe states. Follow all other steps in the full recipe. This way, you enjoy the same great taste without gluten. To make vegan pumpkin scones, replace the butter with coconut oil or vegan butter. Use a flax egg for the egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Then add it to the wet ingredients. Your scones will be just as tasty without animal products. You can also add fun flavors to your pumpkin scones. Try mixing in chocolate chips for a sweet twist. Half a cup works well. If you prefer spices, add a pinch of allspice or cloves. This will give your scones a unique taste. Feel free to mix and match flavors that you love! Store leftover scones in an airtight container. Keep them at room temperature for 1 to 2 days. If you want to keep them fresh longer, refrigerate them. Just make sure to wrap them well in plastic wrap or foil. You can freeze your pumpkin scones for up to 3 months. First, let them cool completely. Next, wrap each scone in plastic wrap. Then, place them in a freezer bag or container. Make sure to label the bag with the date. This way, you know when to enjoy them! To reheat scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes until warm. This keeps them soft and tasty. If you want a quick option, you can microwave them for 15 to 20 seconds. Just watch them closely so they don’t get too hot. Enjoy your pumpkin scones with a cup of tea or coffee! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. Make sure to drain excess water to avoid a soggy dough. Pumpkin scones stay fresh for about three days. Store them in an airtight container at room temperature. For longer storage, consider freezing them. Yes, you can make the dough ahead. Wrap it tightly in plastic wrap and chill it in the fridge. Use it within two days for the best results. The best toppings include a light glaze or a sprinkle of cinnamon sugar. You can also add chopped nuts or serve with cream cheese spread for extra flavor. For the full recipe, check out the details below: - 2 cups all-purpose flour - 1/2 cup packed brown sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup unsalted butter, cold and cut into small cubes - 1/2 cup canned pumpkin puree - 1/4 cup heavy cream - 1 large egg - 1/2 teaspoon vanilla extract - Extra flour for dusting - Optional: 1/2 cup chopped pecans or walnuts - Optional: Glaze made from 1 cup powdered sugar mixed with 2-3 tablespoons milk In this post, we explored the world of pumpkin scones. You learned about key ingredients, step-by-step baking, and helpful tips to create light, fluffy treats. We also covered variations, like gluten-free and vegan options, to suit different diets. Finally, we discussed storage methods to keep your scones fresh. Remember, great baking takes practice. Don't rush, enjoy the process, and share your scones with others. Happy baking!$

Bake these delightful pumpkin spice scones to embrace the cozy fall vibes! With a perfect blend of spices and the richness of pumpkin puree, these scones are sure to be a hit. They’re easy to make and perfect for breakfast or a cozy afternoon treat. Follow the simple steps in our blog post to create this delicious recipe that will fill your home with warmth. Click through to discover how to make these scrumptious pumpkin spice scones today!

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Ingredients

2 cups all-purpose flour

1/2 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup unsalted butter, cold and cut into small cubes

1/2 cup canned pumpkin puree

1/4 cup heavy cream

1 large egg

1/2 teaspoon vanilla extract

Extra flour for dusting

Optional: 1/2 cup chopped pecans or walnuts

Optional: Glaze made from 1 cup powdered sugar mixed with 2-3 tablespoons milk

Instructions

Begin by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.

In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk thoroughly to ensure the dry ingredients are evenly mixed.

Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs, with some small pea-sized pieces of butter remaining.

In a separate medium bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until the mixture is well combined and smooth.

Carefully pour the pumpkin mixture into the flour mixture. Using a spatula, gently fold the two mixtures together until just combined. If you are including nuts, now is the time to fold them into the dough.

Turn the dough out onto a floured surface. Gently knead it a few times, just until it comes together into one cohesive mass. Shape the dough into a circle about 1 inch thick.

Using a sharp knife, cut the dough into 8 wedges or, for a more uniform shape, use a round biscuit cutter to create individual scones. Place the scones on the prepared baking sheet, ensuring they are spaced apart.

Bake in your preheated oven for about 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

If you desire a glaze, mix powdered sugar with milk until smooth, and drizzle over the slightly cooled scones before serving.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8 scones

- Presentation Tips: Serve the warm scones on a rustic wooden board. To elevate the presentation, sprinkle a touch of cinnamon on top and add a small dish of heavy cream alongside for dipping.