Fall is here, and that means pumpkin everything. These scones are a far cry from the dry, overly sweet pumpkin scones at most coffee shops. Instead, the pumpkin flavor shines through, and the heavy cream makes these scones tender and fluffy. Don’t skip the egg wash. It gives the scones a beautiful golden-brown top and provides a nice texture contrast. I love these scones as they are, but you could also mix in white or semisweet chocolate chips for some added sweetness, or chopped pecans for some extra crunch. Enjoy!
Pumpkin Scones
Makes 6 large scones
Ingredients
2 cups all-purpose flour
1 Tbsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice
5 Tbsp. unsalted butter, cold, grated
¼ cup pumpkin puree
1 cup heavy cream
1 egg beaten with 1 Tbsp. heavy cream, for egg wash
Optional Mix Ins:
Each of the following makes a yummy mix in with these pumpkin scones.
¾ cup chopped pecans
¾ cup white chocolate chips
¾ cup semi-sweet chocolate chips
Preparation
Preheat the oven to 400°F. In a mixing bowl, combine the flour, baking powder, sugar, salt, cinnamon, and pumpkin pie spice. Whisk the ingredients together. Add the grated butter to the dry mixture and mix until the butter is distributed evenly with the dry ingredients. If you are adding in one of the optional mix ins, add that to the mixture at this point and stir to distribute.
Make a well in the center of the dry ingredients and add the pumpkin puree and the heavy cream. Fold the ingredients together until the wet and dry ingredients are incorporated. Be sure not to over mix the dough. Place the dough in the refrigerator to keep cool while you make the egg wash.
In a small bowl, whisk the egg with 1 tablespoon of heavy cream until they are incorporated.
Remove the dough from the refrigerator and form it into six evenly sized scones. The scones will be relatively large; you can vary the size if you’d prefer smaller scones. Place the scones on a baking sheet that has been lined with parchment paper. Using a pastry brush, brush the top and sides of each scone with the egg wash. Bake the scones until the tops begin to turn golden brown, about 18-20 minutes.