Pumpkin Scones

This fall baking treat is packed with pumpkin and a touch of smokey vanilla paste. Pumpkin Scones are so easy to bake- once you master this recipe- the varieties are endless.

Don’t over think scones:

Scones are simply a British style biscuit made of flour, egg, sugar, butter and flavorings. Split open and fill with clotted cream, jam or for this version- apple butter! My recipe is simple as can be. I use a scoop of pumpkin puree and a touch of sweet vanilla paste. Scones should be crumbly, but not dry. You can bake these cut into rounds or in wedges as seen here in my recipe.

Ingredients in Pumpkin Scones:

• all purpose flour
• baking powder
• salt
• Pumpkin Pie spice
• turbinado and granulated sugar
• unsalted butter
• pumpkin puree
• heavy cream
• eggs
• Vanilla Paste- buy Pine & Palm Kitchen Extract HERE
• Vanilla Maple Syrup or regular pure maple syrup

Other Pumpkin Recipes to try:

Pro-tips for making the Best Pumpkin Scones:

1. Freeze the stick of butter and then grate for easiest mixing.
2. Use a food scale to properly measure your flour.
3. A bench scraper makes for easy shaping of the dough.
4. Do not overwork the dough. The scones will be tough and not tender.
5. Use only pure maple syrup- not pancake syrup
6. 6. Blot the pumpkin puree with a paper towel. It is very moist and can sog out your scones.

My favorite tools and equipment needed for Fall Baking success:

Pumpkin Scones

Recipe by Meggen Arthur Wilson

Course: BreakfastCuisine: EnglishDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

24

minutes

Calories

327

kcal

Ingredients

• 2 3/4 cups all purpose flour- I use King Arthur

• 1/3 cup plus 1 TBSP sugar

• 1 TBSP baking powder

• 1 tsp kosher salt

• 11/2 tsp pumpkin pie spice

• 1 tsp Vanilla Paste

• 2 eggs- beaten

• 1 TBSp Vanilla Maple Syrup- see notes on how to order

• 2/3 cup pumpkin purée

• 8 TBSP unsalted butter, grated or cut into tiny pieces

• 1-2 TBSP heavy cream

• 2 TBSP Turbinado Sugar or Sanding sugar

Directions

• In a large bowl combine flour, sugar, baking powder, salt and spices. Mix well. With a paper towel, blot the pumpkin puree to remove the extra moisture. With a spatula stir in the eggs, vanilla paste, vanilla maple syrup and pumpkin purée. With clean cold hands, cut in the butter and mix until crumbly. Dough will be shaggy.
• Turn dough out onto a lightly floured board. Turn the dough a few times until it comes together. Shape into a 6” circle about 1” high. With a bench scraper, cut the dough into large triangles. Brush with heavy cream and sprinkle with sanding sugar. Place on a parchment lined rimmed baking sheet with each triangle about 2″ apart. .
• Pre heat oven to 400 degrees. Place the scones in the freezer for 20-30 minutes.
• Bake at 400 for 22-24 minutes.
• Serve warm with clotted cream, apple butter or jam.

Notes

• Order Vanilla Maple syrup HERE. you can use regular maple syrup = use only pure Grade A Maple Syrup. Do Not use pancake syrup.