Pumpkin Scones
Scones are one of my favorite things to make for breakfast. I have easily a dozen recipes in rotation, and this one is my go-to for fall. I know I mentioned before that I’m not a big fan of pumpkin spice being in literally everything, but it works here. The cinnamon makes the whole house smell divine and, to quote Jerry Seinfeld, “Anytime anyone says, ‘Oh, this is so good! What’s in it?,’ the answer invariably comes back ‘Cinnamon!’” These are also great in the afternoon with a cup of coffee. 🙂
Pumpkin Scones
Warm, cinnamon-y, pumpkin scones are the perfect treat for cool fall mornings.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon dried ginger
- 1/8 teaspoon ground allspice
- 6 tablespoons unsalted butter (diced and kept cold in fridge while prepping other ingredients)
- 2 tablespoons unsalted butter (melted)
- 1/2 cup pumpkin (NOT pumpkin pie filling)
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/3 cup mini chocolate chips (optional)
- 1 egg (beaten with 1 tablespoon water)
- 2 tablespoons coarse sugar (optional)
Instructions
- Preheat oven to 425 degrees. Line baking sheet with parchment paper or silpat.
- Combine dry ingredients in large mixing bowl. Cut in butter with a pastry cutter until mixture resembles coarse meal. (Alternatively, rub butter in with your fingers.)
- In separate bowl, whisk pumpkin together with milk, egg and vanilla. Add to dry ingredients and combine. Fold in chocolate chips, if using.
- Pour mixture out onto lightly floured surface and knead until dough comes together. The dough will be very soft. Shape into a circle roughly 8 inches wide and one inch tall. Cut into eight wedges.
- Place wedges on baking sheets. Top with melted butter and sugar (if using).
- Bake at 425 for 12-14 minutes (the bottoms will begin to turn brown). Serve warm.
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