Side Pannel
Homemade Pumpkin Scones
Homemade Pumpkin Scones
- Recipe Submitted by maryjosh on 02/05/2020
Ingredients List
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 2 teaspoons baking powder
- 2 teaspoon pumpkin spice
- ½ teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold or frozen cut into 16 pieces
- 1/4 cup heavy cream 59ml + additional for brushing
- 1/3 cup pumpkin puree ** blotted
- 1 teaspoon vanilla extract
- coarse sugar for sprinkling
- Glaze:
- 1/2 cup powdered sugar
- 2-3 teaspoons milk
- ¼ teaspoon vanilla extract
Directions
Combine flour, sugars, baking powder, pumpkin spice, cinnamon, and salt in the canister of a food processor. Pulse briefly until ingredients are well combined.
Sprinkle butter pieces over the top of your flour mixture and pulse until mixture resembles fine crumbs.
In a large measuring cup, whisk together heavy cream, pumpkin puree, and vanilla extract until smooth.
Pour pumpkin/cream mixture over flour/butter mixture in your food processor, and pulse until mixture begins to clump together (see picture in post for visual).
Carefully turn pumpkin scone dough out onto lightly floured surface. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.
Use your hands to form into a disk about 6” wide.
Using a large knife, cut into 8 wedges pressing knife straight down (don't saw with your knife! Just press straight down, this will help your scones to bake up straight).
Place scones at least 2" apart on a parchment paper lined cookie sheet. Brush each scone with heavy cream and sprinkle with coarse sugar.
Transfer to 375F (190C) oven and bake for 17 minutes.
Allow scones to cool. Meanwhile, prepare vanilla glaze.
Glaze:
To prepare glaze, whisk together sugar, milk, and vanilla extract.
Drizzle over cooled scones and allow to glaze to set (this should just take several minutes) before serving.
Scones taste best fresh but can be stored in an airtight container at room temperature for 2-3 days. They will taste best when warmed up again before serving.
Sprinkle butter pieces over the top of your flour mixture and pulse until mixture resembles fine crumbs.
In a large measuring cup, whisk together heavy cream, pumpkin puree, and vanilla extract until smooth.
Pour pumpkin/cream mixture over flour/butter mixture in your food processor, and pulse until mixture begins to clump together (see picture in post for visual).
Carefully turn pumpkin scone dough out onto lightly floured surface. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.
Use your hands to form into a disk about 6” wide.
Using a large knife, cut into 8 wedges pressing knife straight down (don't saw with your knife! Just press straight down, this will help your scones to bake up straight).
Place scones at least 2" apart on a parchment paper lined cookie sheet. Brush each scone with heavy cream and sprinkle with coarse sugar.
Transfer to 375F (190C) oven and bake for 17 minutes.
Allow scones to cool. Meanwhile, prepare vanilla glaze.
Glaze:
To prepare glaze, whisk together sugar, milk, and vanilla extract.
Drizzle over cooled scones and allow to glaze to set (this should just take several minutes) before serving.
Scones taste best fresh but can be stored in an airtight container at room temperature for 2-3 days. They will taste best when warmed up again before serving.
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