Pioneer Woman Pumpkin Scones
These pumpkin scones are a warm hug on a chilly fall evening, featuring a delightful blend of spices and pumpkin puree for a cozy treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour King Arthur Flour preferred for consistency.
- 1/4 cup sugar Adds the right amount of sweetness.
- 1 tablespoon baking powder Crucial leavening agent.
- 1 teaspoon ground cinnamon Essential autumn flavor.
- 1/2 teaspoon ground nutmeg Adds warmth and complexity.
- 1/2 teaspoon ground ginger Offers a gentle zing.
- 1/2 teaspoon salt Balances sweetness.
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed Key for flaky texture.
- 1/2 cup pumpkin puree Provides moisture and flavor.
- 1/4 cup heavy cream Adds tenderness.
- 1 large egg Binds the ingredients together.
- 1 teaspoon vanilla extract Enhances fragrance.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, mix pumpkin puree, heavy cream, egg, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Turn the dough onto a floured surface and pat into a 1-inch thick circle.
- Cut into wedges or use a cookie cutter.
- Place the scones on the prepared baking sheet with space in between.
- Bake for 15-20 minutes until golden brown.
- Let them cool slightly before serving.
Notes
For best results, use extremely cold butter and don't overwork the dough. They freeze well and are great for brunch or snacking.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 120mgFiber: 1gSugar: 5g
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