As you may know from my instagram (If you aren’t following me on instagram, why the heck not!?) I love fall baking so much.  I love the warm, cozy nature of it.  I love fall flavors, all of it! So this week I made another version of something I have made before on this blog.  A few months back I made a cheddar scones recipe which was a savory scones recipe. But this week I decided to make a sweet pumpkin scones recipe.  So this is the same as my other scones recipe, just different Ingredients.

       I hope you all enjoy this recipe and thank you all for reading.  If you recreate this, please tag me on social media so I can see.  If you enjoyed this recipe, please consider subscribing.  This way, you can get emails every time I post.  If you have a favorite pie that you wam me to make, let me know in the comments. Have an amazing week and I will see you all in the next one. 

Pumpkin Scones

Yield: 12 Scones

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

A flaky pumpkin spice flavored triangle of dough with a light touch of cinnamon and served with a light schmear of butter and honey.

Print

Ingredients

• 3 1/2 Cups of All Purpose Flour
• 1/4 of a Cup of Brown Sugar
• 2/3 of a Cup of Heavy Cream
• 10 Tbsp of Unsalted Butter (Cubed and Cold)
• 1/2 of a Cup of Pumpkin Puree
• 2 Egg
• 1/4 of a Tsp of Nutmeg
• 1/2 Tsp of Salt
• 1 Tbsp 1 Tsp of Cinnamon
• 2 Tsp of Ground Clove
• 3 Tsp of Baking Powder

Instructions

1. In a large bowl, Mix together the dry ingrediants-flour cinnamon, nutmeg, clove, and salt. In another bowl mix together the wet ingredients - sugar, heavy cream, eggs and pumpkin puree. Lastly, cut up the stick of butter into small cubes. Set all of them aside. Preheat the oven to 350•
2. Add the cubed butter to the dry ingredients. Massage the butter in until the dry ingredients resemble wet sand.
3. Add the wet ingredients and mix just until a dough forms.
4. Turn the dough out onto a lightly floured surface and form the dough into an 8 inch disk. Cut the dough into 8-12 trianges.
5. Transfer the scones onto a partchment paper lined sheet tray.
6. Place in the freezer for 30 minutes.
7. Bake to 25-30 minutes or until golden brown.
8. Let Cool

Notes

You can use your fingers or a pastry cutter to cut in the butter.

  If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email. 

• Facebook
• Twitter
• YouTube
• Instagram
• Pinterest
• Snapchat