I’m not sure where the recipe came from, but these hot pumpkin scones are ideal for crisp fall mornings. Although it is best served hot, it can also be served cold.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 scones |
Ingredients
- 2 cups all-purpose flour
- ½ cup white sugar, divided
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons butter, divided
- 1 large egg
- ½ cup pumpkin puree
- ¼ cup sour cream
- ½ teaspoon ground ginger
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine flour, 7 tablespoons sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.
- Beat egg using a whisk in a bowl. Add pumpkin, sour cream, and ginger; beat until well blended. Stir pumpkin mixture into the flour mixture until a soft dough has formed.
- Turn dough out onto a well-floured surface and knead gently 10 times. Roll or gently pat into a 9×6-inch rectangle. Cut dough into 6 squares. Cut each square in 1/2 diagonally, making 12 triangles.
- Place the dough triangles 2 inches apart on an ungreased baking sheet. Melt remaining tablespoon of butter and brush over scones. Sprinkle with remaining 1 tablespoon sugar.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean, 10 to 12 minutes.
- You can substitute margarine for butter, if you’d like.
Nutrition Facts
| Calories | 171 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 298 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
It was very dry up until the last minute mixing with my bare hands. While they cooked up well, they are not spicy enough. I had also added about a tsp of pumpkin spice, it still isn’t very spicy.
Awsome
Flavor and texture-wise these scones were quite enjoyable. I don’t know that I’d really call them ‘spicy’ as the spices weren’t super predominate, but that’s neither here nor there. I did find these to be super, super sticky and difficult to work with. Even with flouring my work surface, my hands, the knife I cut them with, and a spatula, these scones stuck to everything. Trying to move them and have them keep any sort of shape was almost impossible. I had to spend a lot of time reshaping them once they were on the baking sheet. I think it might be easier to simply pat the dough into an 8 or 9 inch circle on floured parchment paper, cut the dough into 8-10 triangles, and then move them slightly apart on the parchment before placing that onto a baking sheet. Doing it the other way was a pain; so maybe simplifying that part of process would reduce some of the headache of transferring these. Nevertheless, these produced a nice light scone (maybe not quite as flaky as regular scones, but that could be due to how much I had to handle them), with a good pumpkin flavor, and a hint of spice. I think to make it spicier, the addition of nutmeg, cloves, and allspice would be great as well. Thanks for the recipe!