Description of this recipe
These Cinnamon Pumpkin Scones are a delightful fall treat that combines the warm spices of cinnamon, ginger, nutmeg, and cloves with the creamy texture of pumpkin. They are perfect for a cozy breakfast, a delightful afternoon snack, or a comforting dessert. The scones are tender, slightly sweet, and topped with a simple cinnamon glaze that adds a touch of elegance and extra flavor.
Why you will love this recipe
You will absolutely love these Cinnamon Pumpkin Scones because they are:
- Easy to make: The recipe is straightforward and doesn’t require any complicated techniques.
- Full of flavor: The combination of pumpkin and warm spices creates a delicious and comforting taste.
- Perfect for fall: These scones are the ideal treat to enjoy during the autumn season.
- Versatile: They can be enjoyed plain, with butter, or with your favorite jam.
- Impressive: The scones look beautiful with their golden-brown color and cinnamon glaze, making them perfect for serving to guests.
Ingredients:
Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup canned pumpkin puree
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon ground cinnamon
Preparation:
Step 1:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This step ensures that your scones bake evenly and don’t stick to the pan. The parchment paper also makes cleanup a breeze.
Step 2:
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Whisking the dry ingredients ensures that they are evenly distributed, which is essential for a consistent flavor and texture in the scones. The baking powder helps the scones rise and become light and fluffy.
Step 3:
Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for creating the flaky texture of the scones. The cold butter melts during baking, creating steam that separates the layers of dough. If you don’t have a pastry cutter, you can use your fingertips, but make sure to work quickly to keep the butter cold.
Step 4:
In a separate bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, and egg until smooth. This mixture adds moisture and richness to the scones. The pumpkin puree contributes to the tender texture and adds a subtle sweetness. The heavy cream enhances the richness, while the vanilla extract adds a touch of warmth and complexity.
Step 5:
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to over-mix. Over-mixing the dough will develop the gluten in the flour, resulting in tough scones. Mix just until the wet and dry ingredients are combined.
Step 6:
Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut the circle into 8 wedges. A lightly floured surface prevents the dough from sticking. Shaping the dough into a circle and cutting it into wedges makes it easy to create uniform scones.
Step 7:
Place the wedges onto the prepared baking sheet, spacing them about 2 inches apart. This allows the scones to bake evenly and prevents them from sticking together.
Step 8:
Bake for 15-18 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven. Keep an eye on the scones and check them for doneness after 15 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
Step 9:
While the scones are baking, prepare the glaze by mixing the powdered sugar, milk, and cinnamon until smooth. The glaze adds a touch of sweetness and enhances the flavor of the scones.
Step 10:
Allow the scones to cool for a few minutes on a wire rack before drizzling with the glaze. Cooling the scones slightly before glazing allows the glaze to adhere better.
COOKING Rating:
Easy
Serving Suggestions:
These Cinnamon Pumpkin Scones are delicious served:
- Warm with butter or cream cheese
- Alongside a cup of coffee or tea
- As part of a brunch spread
- As a dessert with a scoop of vanilla ice cream
Tips:
- Use cold butter for the flakiest scones.
- Don’t over-mix the dough.
- For a richer flavor, use brown butter instead of regular butter.
- Add chocolate chips, nuts, or dried cranberries to the dough for extra flavor and texture.
- Freeze the scones for up to 2 months.
Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
33 minutes
Nutritional Information:
(per scone, without glaze):
- Calories: Approximately 250
- Protein: 4g
- Sodium: 200mg
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Conclusion
These Cinnamon Pumpkin Scones are a delightful and easy-to-make treat that is perfect for fall. The warm spices and creamy pumpkin create a comforting and delicious flavor that you will love. Whether you enjoy them for breakfast, a snack, or dessert, these scones are sure to be a hit.
Questions and Answers:
Q1: Can I use a different type of flour?
A: While all-purpose flour is recommended for the best texture, you can use whole wheat flour for a slightly denser and nuttier scone. Keep in mind that whole wheat flour absorbs more liquid, so you may need to add a tablespoon or two of extra cream.
Q2: Can I make these scones ahead of time?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply cut the dough into wedges and bake as directed. You can also bake the scones ahead of time and store them in an airtight container at room temperature for up to 2 days.
Q3: Can I freeze these scones?
A: Yes, these scones freeze well. Allow the baked scones to cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat, bake the frozen scones in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Q4: Can I make these scones vegan?
A: Yes, you can make these scones vegan by substituting the butter with vegan butter, the heavy cream with coconut cream, and the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water).
Q5: What can I add to these scones to customize them?
A: There are many ways to customize these scones! You can add chocolate chips, chopped nuts (such as pecans or walnuts), dried cranberries, or even a sprinkle of pumpkin seeds on top before baking. You can also experiment with different spices, such as cardamom or allspice.
