Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 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
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup canned pumpkin puree
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Optional: coarse sugar or cinnamon sugar for topping
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, mix the pumpkin puree, heavy cream, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry mixture, stirring gently until just combined. Do not overmix.
- Turn the dough onto a lightly floured surface. Gently knead a few times, then shape into a 1-inch thick circle.
- Cut into 8 wedges and place on a lined baking sheet. Optional: sprinkle with coarse sugar or cinnamon sugar.
- Bake at 400°F (200°C) for 15-20 minutes or until golden brown.
Notes
- Allow the scones to cool completely before storing for the best texture.
- Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- For longer storage, freeze wrapped tightly in plastic wrap and store in a freezer bag for up to 3 months. Reheat in the oven or microwave before serving.
- Prep Time: 15 mins
- Cook Time: 15-20 mins
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
