Breads & Bakingchewoutloud5.0
Pumpkin Scones - Super Moist!
These tender pumpkin scones boast a moist crumb and big fall flavors. These pumpkin scones rival famous bakery versions; the spice glaze is fantastic.
👥 12 Servings⏱️ Prep & Cook: 58 min⏳ Prep: 40 min🔥 Cook: 18 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
- baking sheet
📝 Preparation Steps
1
Mix
2
In large mixing bowl, whisk flour, sugar, baking powder, salt, and spices. Work in cold butter (I use my fingers) just until mixture is unevenly crumbly; some larger chunks of butter that remain unincorporated are fine. Stir in cinnamon chips and white chocolate chips.
baking powder1 tablespoonground cinnamon1 teaspooncinnamon chips1 cupcinnamon (for sprinkling on top)
3
Stir
4
In a separate bowl, whisk together the pumpkin and eggs until smooth. Add pumpkin egg mixture to the dry ingredients. Stir until all is moistened and holds together. If dough is sticky, just scrape it into a ball and wrap with cling wrap.
large eggs2
5
Refrigerate
6
Place in fridge for at least ⏱️ 30 minutes or until dough is cold enough to be workable.
7
Line two plates with squares of parchment paper (parchment should extend past the plate) and sprinkle some flour on parchment.
8
Divide dough in half and place each half on a separate plate. Pat each half into a 6 inch circle, about 3/4 inches thick each.
9
Slice
10
Carefully slice each circle into 6 wedges. Separate wedges so there is at least 1/2 inch space between them. Brush each wedge with milk and sprinkle with coarse sugar/cinnamon.
milk (for brushing on)whole milk1 tablespooncoarse sugar (for sprinkling on top)ground cinnamon1 teaspooncinnamon chips1 cupcinnamon (for sprinkling on top)teaspoon ground cinnamon1/4
11
Freeze
12
Place the plates into freezer for ⏱️ 30 minutes, which helps the texture and rise. White scones are chilling, preheat oven to 425F.
13
Bake
14
Transfer parchment paper with scone wedges onto baking sheet. Bake scones ⏱️ 18-19 minutes on lower middle rack, watching to make sure they don't over bake.
15
Check
16
Once they are golden on top and a toothpick comes out mostly clean (a few tender crumbs are fine.) The edges should look baked, not wet or doughy.
17
Make Glaze
18
While scones are baking, make Spiced Glaze. Mix together all glaze ingredients and whisk to incorporate well.
19
Drizzle and Serve
20
Remove scones from oven and cool a bit. Drizzle with spiced glaze and serve warm. Wrap any leftovers in airtight container and keep at room temp. Do not put in fridge. Glazed scones keep well for a day or two.
Nutrition Facts
calories
297 kcal
fat Content
15.3 g
serving Size
1 serving
fiber Content
2.1 g
sugar Content
6.9 g
sodium Content
199.1 mg
protein Content
8.8 g
cholesterol Content
55.9 mg
carbohydrate Content
32.1 g
saturated Fat Content
7.7 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...