Time: 30min prep / 20min bake
Servings: 8 scones (16 mini)
Rating: 4.5/5
Recipe by Sally from Sally’s Baking Addiction: https://sallysbakingaddiction.com/pumpkin-scones/
INGREDIENTS
- 2 cups flour
- 2.5 tsp baking powder
- 1 tsp cinnamon
- 1.5 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup heavy cream
- 1 egg
- 1/2 cup canned pumpkin puree, blotted
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1/2 cup butter, unsalted and frozen
INSTRUCTIONS
- Large bowl: whisk together flour, baking powder, cinnamon, pumpkin pie spice, and salt.
- Medium bowl: whisk together heavy cream, egg, pumpkin, brown sugar, and vanilla.
- Preheat oven to 400 deg F.
- In large bowl, mix in grated frozen butter until mixture has pea sized crumbs.
- Pour cream mixture into large bowl and mix until combined.
- Lightly flour the non stick baking sheet. Pour the scone mixture onto floured sheet and lightly flour.
- Shape into an 8″ disk, use a dough scraper to cut into 8 wedges and space evenly on the baking sheet (for 16 mini scones, make x2 5″ disks and cut each into 8 wedges). Brush top with milk or heavy cream.
- Bake for 18-20 (mini) 20-25min (full sized) or until tops are golden.
Thoughts
Yummy, moist scones with light pumpkin flavor. I made heavy cream with 2tbs butter melted + 3/8 cup milk for 1/2 cup heavy cream. It’s very important to blot the pumpkin on a towel to get out excess liquid. The scone mixture is very sticky, definitely helps to flour the nonstick sheet and top while shaping into a disk. I made both the mini and full sized scones and both fit on 1 baking sheet and only needed 18min to bake. Skipped the sugar on top and glaze.
