Pumpkin Scones

Pumpkin scones have to be the best breakfast item for Halloween & Thanksgiving mornings. Mine today were especially yummy with a maple bourbon glaze & chocolate toffee bits on top.

Print

Pumpkin Scones

With the change of seasons, nothing says fall like pumpkin scones. So easy, all the ingredients go right into the food processor,  then shape & bake.

  • Author: Chef Shelly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6
  • Category: Breakfast
  • Method: Baking

Ingredients

2 cups all purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ginger

6 tablespoons butter (cold and diced)

1/2 cup pumpkin puree

2 tablespoons heavy cream

1 egg

1 teaspoon vanilla

raw sugar for baking

1/2 cup nuts optional

Instructions

Place flour, sugar, baking powder, spices in bowl of food processor. Add butter, pumpkin, egg, cream and vanilla and start pulsing. Pulse until ingredients form a dough ball. If ingredients seem dry add another tablespoon of cream.

Turn dough out on lightly floured surface. Pat into a circle about 3/4 inch thick and 6 to 7 inch in diameter. Cut into 6 wedges. Brush with heavy cream or extra virgin olive oil and sprinkle with raw sugar.

Bake at 425* for 13 to 17 minutes.

Notes

Confectioner sugar icing optional :  1 cup confectioner sugar 3 tablespoons pure maple syrup, 2 tablespoons bourbon. Whisk until smooth. Drizzle over scones when they come out of the oven, sprinkle with Heath Bar English Toffee bits. If making for children you can use maple syrup and milk to make the icing.