Pumpkin Scones- -Soft scones loaded with fresh pumpkin. Serve them for breakfast, dessert or for a snack! They are perfect for any time of the day and just right for the start of pumpkin season!
Happy September! It’s fall and time to celebrate all foods pumpkin. 🎃
These scones are a great place to start if you don’t hate pumpkin, but, you don’t love pumpkin either. They have a nice pumpkin flavor, but, doesn’t smack you in the face with it.
We love these topped with a bit of cinnamon sugar, then, served with melted butter. Really yummy.
- Flour + Baking powder + Salt + Ground cinnamon
- Pumpkin puree
- Cinnamon sugar
Can I substitute white flour with wheat flour? Yes. However, I do recommend using a white whole wheat flour or going with a white/wheat combination. Wheat flour will give your scones a different consistency and you still want a fluffy scone.
Butter: Make sure it’s cold. Not frozen, but, cold.
Pumpkin Puree: Make sure it’s not pumpkin pie filling.
A few Tips About Cutting the Butter into Flour:
- The goal of cutting butter into flour is to achieve a pea size-crumb like texture with your flour. This process will give you a flakier scone.
- This can be done with a pastry cutter, two knives, a fork or a food processor.
- Be sure your butter is cold, not frozen, cold.
- Whichever way you chose to do this, just make sure you don’t over mix it.
- Looking for more info? Here is a helpful link.
Storage: Keep leftovers in a covered container or storage bag. They will be good for 2-3 days. If desired, you can freeze them for future eating. Again, keep them in a covered container/storage ( freezer safe). They will stay good for a couple of months. Reheat in the oven or microwave when you are ready to eat.
More Scones to Try:
- Whole Wheat Cinnamon Scones
- Whipping Cream Scones
- Vanilla Bean Scones
- Chocolate Chip Scones
- Dark Chocolate Scones