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pumpkin scones

Pumpkin Scones Recipe

A delightful autumn treat! These pumpkin scones are light, fluffy, and packed with warm spices. They're perfect for a cozy morning or afternoon tea.
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Ingredients
  

  • 1 cup 240g all-purpose flour (or gluten-free flour blend)
  • 1/4 cup 50g brown sugar (or Stevia)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup 120g pumpkin purée (fresh or canned)
  • 1/4 cup 60ml Greek yogurt (or dairy-free yogurt)
  • 1/4 cup 60g unsalted butter, chilled and cubed (or plant-based butter)
  • 1 large egg or flaxseed egg
  • 1 tsp vanilla extract
  • 2 tbsp milk or plant-based milk
  • 1/2 cup powdered sugar or Stevia-based powdered sweetener
  • 2 tbsp milk or plant-based milk
  • 1/4 tsp cinnamon
  • Cherries
  • Choco syrup
  • Cream

Instructions
 

  • Preheat the Oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
  • Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  • Cut in the Butter: Add cubed butter to flour mixture. Use a pastry cutter or your fingers to blend until mixture resembles coarse crumbs.
  • Combine Wet Ingredients: In another bowl, mix pumpkin purée, Greek yogurt, egg, and vanilla extract.
  • Form the Dough: Gradually mix wet ingredients into dry. Stir until combined. Avoid overmixing.
  • Shape the Scones: On a floured surface, pat dough into a 1-inch thick round. Cut into 8 triangles.
  • Bake: Place on baking sheet, brush with milk. Bake for 18-20 minutes until golden brown.
  • Optional Glaze: Mix powdered sugar, milk, and cinnamon. Drizzle over cooled scones. Add cherries, syrup and cream as per need.

Notes

  • Use chilled butter for a flaky texture.
  • Handle dough minimally to avoid tough scones.
  • If using substitutes, ensure ingredients are well-mixed to prevent separation