Thanksgiving may be over but pumpkin still has some great uses besides pumpkin pie. I would recommend making some scones with those leftover cans of pumpkin puree that you bought way too many and need to use. I would honestly go out and buy a can just to make these. It would even make a double batch! These are great anytime of year and best served with a cup of coffee. Perfect for a mid morning pick me up.
These are pretty straight forward and easy. Especially if you have made my chocolate chip scones. They are very similar because the pumpkin scones were just a variation of the chocolate chip ones but it was time for it to have its own recipe. The only thing to really note on these is that you can add in chocolate chips, butterscotch chips, maple chips, or something similar but they are really good without as well. You can always give both a try!
Pumpkin Scones
The perfect pairing with your pumpkin spiced latte.
Ingredients
- Dough
- 2 3/4 cup (330 grams) of All-Purpose Flour
- 1/3 cup (67 grams) of Brown Sugar
- 3/4 teaspoon (3 grams) of Salt
- 1 tablespoon (12 grams) of Baking Powder
- 2 teaspoons (5 grams) of Pumpkin Pie Spice
- 2 teaspoons (5 grams) of Cinnamon Powder
- 1 stick (112 grams) of Cold Unsalted Butter
- 2 Eggs (100 grams)
- 2/3 cup (152 grams) Pumpkin Puree
- 1/4 cup (50 grams) of Half & Half
- 1/4 cup (50 grams) of Mini Chocolate Chips or Butterscotch Chips(optional)
Directions
- In a large mixing bowl, add in the flour, sugar, salt, cinnamon, pumpkin pie spice and baking powder. Stir until combined.
- Cut the butter into small cubes, about the size of a pea, and add to the flour mixture. Work in the butter until the mixture is crumbly but it does not have to be perfect. I normally break up the butter and try to get as much flour covering the butter as possible. Breaking apart the butter cubes with my fingers until I get a semi uniform texture. About 5 minutes should do the trick.
- Optionally, add in some mini chocolate chips or butterscotch chips for a little extra fun.
- In a separate bowl, whisk together the eggs, pumpkin, and half & half. Whisk until combined. Then add to the flour mixture.
- Mix everything together with a spatula until a dough forms. You may need more half & half, add in only a teaspoon at a time because it will go from really dry to wet very quickly. The dough should be more on the drier side but you want all the flour moist.
- I recommend using a scone pan as you will get the best looking scones but I will go over how to make them without as well. For the scone pan, using a cookie scoop, scoop in about a tablespoon of dough and press into the pan. Repeat until the pan is full.
- If you do not have a scone pan, split the dough into two dough balls and then flatten into circles about 6″ in diameter. Then using a bench scrapper, split each circle into six wedges and separate them from each other with a small gap.
- Place the scones into the freezer for 30 minutes or so to rest. This will give the best texture. More flaky and tender.
- Bake in the oven at 425F for 20 minutes or so until they are a light golden brown. Remove form the pan and let them cool.
- To store, wait until they are completely cool place them in an airtight container and they will store at room temp for a few days.
Nutrition
Per Serving:
240 calories;
13g fat;
32g carbohydrates;
5g protein;
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