Pumpkin Scones Recipe

Introduction :

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup pumpkin puree
• 1/3 cup heavy cream, plus extra for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped pecans or walnuts

Directions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Add the cold butter pieces to the flour mixture and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. If adding nuts, gently fold them into the dough.
6. Turn the dough out onto a lightly floured surface and knead it gently a few times until it comes together. Shape the dough into a circle about 1-inch thick.
7. Use a sharp knife or bench scraper to cut the dough into 8 wedges. Place the wedges on the prepared baking sheet, leaving space between each scone.
8. Brush the tops of the scones with a little heavy cream.
9. Bake for 15-18 minutes, or until the scones are lightly golden brown on top and cooked through.
10. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Expert Tips for Serving and Storage:

• Serve the pumpkin scones warm or at room temperature with butter, clotted cream, or your favorite jam.
• Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat frozen scones in a preheated oven at 350°F (175°C) for 10-12 minutes.

Nutritional and Health Benefits:

• Pumpkin adds moisture and a subtle sweetness to the scones, while also providing vitamins, minerals, and fiber.
• Nuts can be added for extra crunch and healthy fats, which contribute to heart health.

Variations to Explore:

• Replace the heavy cream with buttermilk for a tangier flavor.
• Add dried cranberries, raisins, or chocolate chips for additional sweetness and texture.
• Sprinkle coarse sugar on top of the scones before baking for a crunchy finish.

Conclusion:

Indulge in the warm flavors of fall with these delightful pumpkin scones. Perfect for breakfast, brunch, or a cozy afternoon treat, these scones are sure to become a seasonal favorite. With their tender texture and aromatic spices, they’re a delightful way to welcome autumn.

Frequently Asked Questions:

1. 1. Can I use canned pumpkin puree for this recipe? Yes, canned pumpkin puree works perfectly fine for this recipe. Just make sure it’s plain pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
   2. Can I substitute whole wheat flour for all-purpose flour? Yes, you can substitute whole wheat flour for part or all of the all-purpose flour in this recipe. Keep in mind that whole wheat flour may result in denser scones, so you might want to use a combination of both flours for best results.
   3. How do I make my scones fluffier? To make fluffier scones, handle the dough as little as possible and avoid overmixing. Additionally, make sure your butter is cold and cut it into the flour mixture until it resembles coarse crumbs. This will help create flaky layers in the scones.
   4. Can I freeze the scone dough before baking? Yes, you can freeze the scone dough before baking. Shape the dough into individual scones, place them on a baking sheet lined with parchment paper, and freeze until firm. Once frozen, transfer the scones to a freezer bag or container and store for up to 3 months. When ready to bake, simply place the frozen scones on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
   5. Can I make these scones ahead of time? Yes, you can make the scone dough ahead of time and refrigerate it overnight before baking. After shaping the dough into scones, cover them tightly with plastic wrap and refrigerate overnight. When ready to bake, simply preheat the oven and bake the scones as directed. This allows the flavors to develop and makes for a convenient breakfast or brunch option

   Resources :

   1. Pumpkin Scones Recipe – Sally’s Baking Addiction
   2. Easy Pumpkin Scones – Allrecipes
   3. Pumpkin Scones with Maple Glaze – Taste of Home
   4. Pumpkin Scones – The Pioneer Woman
   5. Best Pumpkin Scones – King Arthur Baking

    

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   Pumpkin Scones Recipe

   

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   • Author: Jessica
   • Prep Time: 15 minutes
   • Cook Time: 18 minutes
   • Total Time: 33 minutes
   • Yield: 8 scones 1x
   • Category: Breakfast/Brunch
   • Method: Baking
   • Cuisine: American/British
   • Diet: Vegetarian

   Ingredients

   Scale 1x2x3x

   • 2 cups all-purpose flour
   • 1/4 cup granulated sugar
   • 1 tablespoon baking powder
   • 1/2 teaspoon salt
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon ground nutmeg
   • 1/4 teaspoon ground cloves
   • 6 tablespoons cold unsalted butter, cut into small pieces
   • 1/2 cup pumpkin puree
   • 1/3 cup heavy cream, plus extra for brushing
   • 1 large egg
   • 1 teaspoon vanilla extract
   • Optional: 1/2 cup chopped pecans or walnuts

   Instructions

   1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
   2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
   3. Add the cold butter pieces to the flour mixture and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
   4. In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until well combined.
   5. Pour the wet ingredients into the dry ingredients and stir until just combined. If adding nuts, gently fold them into the dough.
   6. Turn the dough out onto a lightly floured surface and knead it gently a few times until it comes together. Shape the dough into a circle about 1-inch thick.
   7. Use a sharp knife or bench scraper to cut the dough into 8 wedges. Place the wedges on the prepared baking sheet, leaving space between each scone.
   8. Brush the tops of the scones with a little heavy cream.
   9. Bake for 15-18 minutes, or until the scones are lightly golden brown on top and cooked through.
   10. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

   Notes

   • Be careful not to overwork the dough, as this can result in tough scones.
   • If the dough feels too wet, add a little more flour, and if it feels too dry, add a splash more cream.
   • Customize the spices to your taste preferences; pumpkin pie spice can be used as a substitute for the individual spices listed.

   Nutrition

   • Serving Size: 1 scone
   • Calories: 230 kcal
   • Sugar: 7g
   • Sodium: 330mg
   • Fat: 11g
   • Carbohydrates: 29g
   • Fiber: 1g
   • Protein: 4g
   • Cholesterol: 50mg

   Keywords: Pumpkin Scones Recipe