Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/3 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup pumpkin puree
- 1/4 cup heavy cream (or milk)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup powdered sugar and 1–2 tablespoons milk for glaze
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, brown sugar, salt, and spices.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together pumpkin puree, cream, and vanilla.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Turn dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
- Place wedges on the prepared baking sheet and brush tops with cream.
- Bake for 18–22 minutes, until tops are lightly browned and a toothpick comes out clean.
- Cool on a wire rack. If desired, drizzle with glaze made from powdered sugar and milk.
Notes
- Use cold butter for the flakiest texture.
- Do not overmix the dough to keep scones tender.
- Customize with chocolate chips, pecans, or a spiced maple glaze.
- Mini versions bake faster—check at 12–15 minutes.
Nutrition
- Serving Size: 1 scone
- Calories: 240
- Sugar: 10g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg