Description
Flaky, tender scones bursting with pumpkin and fall spices—perfect for cozy mornings or afternoon tea.
Ingredients
All-Purpose Flour (2 cups)
Granulated Sugar (1/4 cup)
Baking Powder (1 tablespoon)
Salt (1/2 teaspoon)
Ground Cinnamon (1 teaspoon)
Ground Nutmeg (1/2 teaspoon)
Ground Cloves (1/4 teaspoon)
Ground Ginger (1/4 teaspoon)
Cold Unsalted Butter (1/2 cup, cubed)
Pumpkin Puree (1/3 cup)
Milk (3 tablespoons)
Large Egg (1)
Vanilla Extract (1 teaspoon)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add cold, cubed butter to the dry ingredients and cut it in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together pumpkin puree, milk, egg, and vanilla extract until smooth.
5. Pour the wet mixture into the dry mixture and gently stir until a sticky dough forms. Avoid overmixing.
6. Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle.
7. Cut the circle into 8 equal wedges and place them on the prepared baking sheet with space between each.
8. Bake for 12–15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
9. Let the scones cool slightly on a wire rack before serving. Optionally, drizzle with a glaze made from powdered sugar and milk.
Notes
For flakier scones, make sure your butter stays cold throughout the mixing process.
Don’t overwork the dough—this keeps the scones tender.
Add a light sprinkle of sugar on top before baking for a slightly crunchy crust.
A simple glaze of powdered sugar and milk adds a coffee shop-style finish.