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Pumpkin Scones Recipe on Wooden Cutting Board
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Pumpkin Scones Recipe with Cinnamon Pumpkin Cream

Course Bread, Breakfast, Brunch
Cuisine American, British
Prep Time 30 minutes
Cook Time 15 minutes
Servings 10 scones
Calories 224.24kcal

Ingredients

Pumpkin Scones:

Cinnamon Pumpkin Cream:

Instructions

  • Preheat oven to 450F; line a baking sheet with 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 below.)
  • 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 3/4 inch thick. Use a floured 2 1/2 inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 10 scones).
  • Transfer the scones to the 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.

Notes

  • Chill Time: Although these scones can be made after a brief chill, I recommend letting the dough sit overnight in the fridge so the flavors of all the spices can blend. Alternatively, you can freeze the scone dough after cutting out the scones.
  • To Freeze Scone Dough: Roll out the scone dough into scones. Flash freeze the scone dough; to do so, arrange them on a large baking sheet, transfer to the freezer, and let them freeze solid. Store the frozen scone dough in a zip-top plastic bag in the freezer (label the bag with the date and contents). The scone dough will stay good in the freezer for up to 3 months.
  • To Reheat Frozen Scone Dough: Arrange the scones on a baking sheet and thaw in the fridge overnight. Continue with Step 6 in the recipe above.
  • To Freeze Baked Scones: Bake the scones as directed and let them cool completely. Flash freeze the baked scones; to do so, arrange them on a large baking sheet, transfer to the freezer, and let them freeze solid. Store the frozen baked scones in a zip-top plastic bag in the freezer (label the bag with the date and contents). The baked scones will stay good in the freezer for up to 3 months.
  • To Reheat Frozen Baked Scones: Thaw the scones to room temperature. Arrange the scones on a baking sheet and heat until warm in a 300F oven (about 8 minutes).

Nutrition

Calories: 224.24kcal | Carbohydrates: 34.07g | Protein: 3.79g | Fat: 8.4g | Saturated Fat: 5.15g | Cholesterol: 22.32mg | Sodium: 184.58mg | Potassium: 223.65mg | Fiber: 1.9g | Sugar: 7.85g | Vitamin A: 5467.62IU | Vitamin C: 1.41mg | Calcium: 71.04mg | Iron: 2.01mg