Pumpkin Scones

pumpkin scones

I think scones gained popularity when the coffee shops appeared. This scones is dense and chewy. It will keep for several days if wrapped tightly in plastic.


Pumpkin Scones


  • 1 3/4 cup all purpose flour (sifted)
  • 2 1/4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsalted butter (cold)
  • 2 large eggs
  • 1/3 cup heavy cream
  • 1 can pumpkin puree (15.5 ounce)


in a mixing bowl, combine the flour, baking powder, sugar and kosher salt. Cut the cold butter into small pieces and use a fork to break up the butter until it has the consistency of corn meal. Set aside.
In a bowl, combine the eggs and whisk until uniform in color. Reserve 2 tablespoon of the eggs. To the remainder, add the heavy cream.
Make a well in the center of the flour mixture and pour in the egg mixture. Combine the ingredients with a few short strokes. Please do not over mix the scone mixture. Do not over handle the mixture because the butter will melt.
Lightly flour a baking sheet lined with parchment paper. Transfer the mixture to the baking sheet. Gently pat the scone mixture until it is 3/4 inch thick. Using a sharp knife, cut the scones into diamond shapes.
Brush the scones with the reserved egg.
Bake in a preheated 450 degree oven for 15 minutes.

Photo courtesy of King Arthur Flour

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