Pumpkin Scones Recipe
All the flavors of fall in one delicious treat!
Ingredients
- 5 cups flour fresh milled is best
- 12 Tablespoons cold butter cut into small pieces
- 1 cup coconut sugar white or light or dark brown sugar can be substituted
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 2 eggs
- 2 cups fresh pumpkin puree or 1 can of pumpkin
- ½ - 1 cup milk or as needed to get dough to scone consistency – how much milk you add will depend on the consistency of your pumpkin puree – the sloppier it is the less milk you will need
Frosting (Optional)
- 4 ounces cream cheese softened
- 3 Tablespoons maple syrup
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- Begin by mixing flour, sugar, baking powder and spices together.
- Rub the butter into the flour mixture until crumbly.
- In a separate bowl, mix the eggs, ¼ cup milk and pumpkin puree. If you have a blender it will take less than 30 seconds to whizz them together.
- Add the wet ingredients into the dry and mix gently so all the flour is incorporated.
- If the dough is too dry add the other ¼ cup or so of milk until you have a dough where all the flour is incorporated and will hold its shape when turned out onto a board.
- Turn dough onto a floured board and ease it to about 1 ½ inches high - the less it is handled the better your scones will rise.
- Place scones on a baking tray lined with parchment paper.
- Bake in a preheated 350° oven for 18-20 minutes.
- Allow to cool on cooling rack, then add frosting if desired,
- To make frosting, blend softened cream cheese with maple syrup until well mixed.
- Drizzle over pumpkin scones.
Notes
Should you have chosen to skip the cream cheese frosting then serve the scones split in half spread with butter and a drizzle of honey or maple syrup over a dollop of fresh whipped cream or double cream Greek yoghurt. If you like you can spread them with some raspberry or strawberry jam before adding the cream.