Here’s the thing: I know you’ve probably been bombarded with pumpkin spice everything since the end of August. (Not that I can blame anyone out there who’s subjected you to that because in all honesty, I’ve been eating pumpkin spice muffins and drinking pumpkin spice lattes since then myself.)
But in my defense, this is the first pumpkin recipe I’ve shared on my blog this year – and it’s already October! You know I couldn’t hold out on you any longer than that. ;)
So these scones. They’re probably a little less sweet than your average pumpkin spice scone, but I consider that a good thing since I’m not a fan of super-sweet scones (but you can increase the sugar to 1/3 cup if you really want). And if you want to add a few caramel notes, brown sugar or coconut palm sugar makes a nice substitution for the white sugar.
Ooh la la, just look at that tender crumb!
They’re perfect for a weekend fall brunch, and paired with a homemade pumpkin spice latte they make a nice breakfast on the go during the week. If you have the ingredients on hand, definitely whip up the Cinnamon Pumpkin Cream because it is the perfect schmear!
- 2½ cups (320 g) all-purpose flour
- ¼ cup (50 g) sugar, plus 1 teaspoon to sprinkle on top of the scones
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon each cloves, ginger, cardamom, and allspice
- 6 tablespoons (80 g) unsalted butter, chilled and diced
- 1 cup (230 g) pumpkin puree (not pumpkin pie filling)
- 1-2 tablespoons milk, plus more for brushing on top
- 6 tablespoons (85 g) pumpkin puree (not pumpkin pie filling)
- 2 tablespoons heavy cream
- 2 tablespoons powdered sugar
- ⅛ teaspoon cinnamon
- 1 pinch salt
- Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner.
- Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, ginger, cardamom, and allspice in a large bowl.
- Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Stir in the pumpkin puree, and then add milk a little at a time until the dough comes together.
- Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer. (See note on chill time.)
- Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and ¾ inch thick. Use a floured 2½ inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones).
- Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk and a sprinkle of sugar, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.
- While the scones are baking, beat together all ingredients for the Cinnamon Pumpkin Cream; refrigerate until serving.
- Serve the scones warm with the chilled Cinnamon Pumpkin Cream.