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.
Ingredients Needed:
- Flour + Baking powder + Salt + Ground cinnamon
- Sugar
- Pumpkin puree
- Milk
- Butter
- Egg
- 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
linking up and weekend potluck
Pumpkin Scones
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!
Ingredients
- 2 cups flour
- 2 TBSP sugar
- 1 TBSP baking powder
- 1/2 tsp salt
- 6 TBSP butter, room temp
- 1 egg
- 1/2 cup milk
- 1/2 cup pureed pumpkin
- 1 tsp ground cinnamon
- cinnamon sugar, optional
Instructions
- Preheat oven to 425 degrees. Line a flat rimmed baking sheet with parchment paper or silicone mats.
- In a mixing bowl, whisk together flour, sugar, baking powder, ground cinnamon and salt. With a pastry cutter or two knives, cut butter into flour mixture until pieces are about pea size.
- Add in egg, milk and pumpkin. Mix until just incorporated. Don’t over mix.
- On a floured surface, shape into a circular shape. Cut dough into 6 wedges. If desired, sprinkle with cinnamon sugar.
- Bake 12-15 minutes
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 408Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 63mgSodium: 552mgCarbohydrates: 68gFiber: 4gSugar: 31gProtein: 7g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate