Pumpkin Scone Recipe – Yummy Fall snacks and easy breakfast

The perfect fall treat! PUMPKIN SCONES!

Depending on where you live, the term “scone” is different. English scones are more similar to American ones cookies and are often topped with butter, jam or clotted cream. American scones are different, but different isn’t necessarily a bad thing! Today’s scones are sweeter, heavier, and aren’t usually topped with butter because there’s so much in them. Sweetness aside, there’s still room for vanilla icing or a sprinkling of icing sugar on top.

Scones are leavened with yeast, so making them is generally quick. Blueberry scones are my favorite variety, but quickly move on to pumpkin scones this time of year.

These scones are:

• Moist and soft interior
• Brittle on the edges
• Buttery
• Not sandpaper

Ingredients

• 2 cups (250 g) all purpose flour

• 1/2 cup (100 g) granulated sugar

• 2 teaspoons baking powder
• 1/2 cup (1 stick; 115 g) unsalted butter ( Time)
• 1/2 cup chocolate chips
• 1/2 cup (120ml) heavy cream OR buttermilk (more 2 tbsp for brushing) (We used canned coconut milk)
• 1 teaspoons pure vanilla extract
• 1 1/2 cups 100% pure pumpkin



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1. Preheat oven to 350°F
2. Whisk together the flour, sugar, salt and baking powder in a large bowl. Melt the butter. Add it to the flour mixture, mix until the mixture is smooth.
3. Whisk together 1/2 cup cream, egg, and vanilla extract in a small bowl. Drizzle in the flour mixture, add the add-ins (chocolate chips, pumpkin, pumpkin pie spice), then mix until everything appears moistened.
4. Pour it onto the work surface and, with floured hands, knead the dough until it forms a ball as best as you can. The dough will be sticky. If it is too sticky, add a little more flour. If it seems too dry, add another 1-2 tablespoons of cream. Press into teardrop shapes or palm-sized triangles.
5. Line a large baking sheet with baking paper or use butter spray. If making minis or scones, use 2 baking sheets. Arrange scones 2 to 3 inches apart on prepared baking sheets.
6. Bake for 16-20 minutes or until golden around the edges and lightly browned on top. Larger scones may take about 20 minutes. Remove from the oven and let cool for a few minutes before adding the optional icing.
7. Let cool.

Optional frosting:

Soften 1 tablespoon cream cheese in the microwave, mix with 1 1/2 cups powdered sugar. If it is too solid, add 1/2 teaspoon of cream at a time until it reaches the right consistency. Pour onto scones or use icing bag.

Enjoy 🙂