Pumpkin Scones Recipe with Cinnamon Pumpkin Cream

Pumpkin Scones Recipe with Cinnamon Pumpkin Cream

This easy-to-make pumpkin scones recipe is slightly sweet with a delicious spice blend, rich pumpkin flavor, and a tender crumb!

Course Bread, Breakfast, Brunch

Cuisine American, British

Keyword Pumpkin Scones, Pumpkin Scones Recipe

Prep Time 20

Cook Time 15

Chill Time 10

Servings scones

Calories 204kcal

Author Faith Gorsky

Ingredients

Pumpkin Scones:

2 1/2 cups all-purpose flour plus more for rolling out the dough
1/4 cup sugar plus 1 teaspoon to sprinkle on top of the scones
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
6 tablespoons unsalted butter chilled and diced
1 cup pumpkin puree not pumpkin pie filling
1 tablespoon whole milk plus more as needed, and more for brushing on top

Cinnamon Pumpkin Cream (Optional):

6 tablespoons canned pumpkin puree not pumpkin pie filling
2 tablespoons heavy whipping cream
2 tablespoons powdered sugar
1/8 teaspoon ground cinnamon
1 pinch salt

US Customary - Metric

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 (you should need 1 to 2 tablespoons of milk).
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

Nutrition Information: The nutritional information for this recipe was calculated for the scones only, without the optional cinnamon pumpkin cream.
Sweetness Level: These scones are a little less sweet than your average pumpkin spice scones, but you can increase the sugar up to 1/2 cup if you want.
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 Bake Frozen Scone Dough: Arrange the scones on a baking sheet and thaw in the fridge overnight. Once thawed, bake as directed in the recipe.
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