Description
Delicious pumpkin scones made with heavy cream for a rich and tender texture.
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 canned pumpkin puree
- 1/3 cup heavy cream
- 1 large egg
- 6 tablespoons cold unsalted butter, cubed
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and spices.
- Cut in cold butter until mixture resembles coarse crumbs.
- In a separate bowl, mix pumpkin puree, heavy cream, and egg.
- Add wet ingredients to dry ingredients and stir until just combined.
- Turn dough onto a floured surface and shape into a 1-inch thick circle.
- Cut into 8 wedges and place on baking sheet.
- Bake for 15-18 minutes or until golden brown.
- Cool on a wire rack before serving.
Notes
- Use cold butter for best results.
- Do not overmix the dough.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin scones, heavy cream scones, easy scone recipe