Homemade Pumpkin Scones
- Yield 8
- Prep 30 minutes
- Cook 15 minutes
- Total 45 minutes
Homemade Pumpkin Scones is a breakfast recipe on Avoteb. The yield on the card is 8. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 1/2 cup very cold salted butter, * diced or grated
- 3/4 cup pumpkin purée
- 1/3 cup buttermilk (or milk), plus extra for brushing
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 to 3 teaspoons buttermilk (or milk)
- 1/2 teaspoon vanilla extract
- optional: 1/4 teaspoon ground cinnamon, ginger or cardamom
Method
Mix dry ingredients. In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt until evenly combined.
Slice in the butter. Tip in the diced butter and use a pastry cutter or two forks (or a food processor, see below) to cut the butter evenly into the dry ingredients until the mixture is crumbly and the butter forms no larger than pea-sized chunks.
Tip in in the pumpkin purée, milk and vanilla extract. Then use a spatula to quickly and gently stir the mixture until no dry streaks remain. (Try to avoid over-mixing.)
Shape the scones. Turn the mixture out onto a flour-dusted surface and fold the dough over on itself a few times until it holds together and can form a ball. (The dough will be a bit sticky, so don't worry.) Pat the dough down flat into an 8-inch circle. Then use a large knife or bench scraper to slice the dough into 8 equal-sized pie wedges. (You may need to wipe off your knife between slices if the dough is sticky.)
Chill. Move the wedges to a parchment-covered baking sheet, spacing them at least 2 inches apart. Then move the baking sheet to the freezer for 15 minutes or so while your oven heats. Warm the oven to 425°F.
Roast Briefly brush the top of each scone with a bit of buttermilk. Then move the baking sheet to the oven and bake for 13-15 minutes or until the scones are lightly golden on top and cooked through. Move to a wire baking rack to cool.
Glaze. In a small bowl, whisk together the glaze ingredients until combined. (If the mixture seems too thin, add more powdered sugar.) Then once the scones have cooled a bit, brush or drizzle the glaze on top of the scones. Plate and enjoy!
