Can I make these pumpkin scones ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Simply shape the dough, wrap it tightly in plastic wrap, and store it in the fridge. When you're ready to bake, just slice and bake as directed.

Can I freeze pumpkin scones?

Absolutely! After baking, allow the scones to cool completely. Then, wrap them tightly in plastic wrap or foil and store them in a freezer bag. They can be frozen for up to 2 months. To reheat, bake them in a 350°F oven for about 10 minutes, and they’ll be as good as fresh.

Can I use fresh pumpkin puree instead of canned?

Yes, you can substitute fresh pumpkin puree for canned. Be sure to cook and puree the pumpkin thoroughly to achieve a smooth consistency. Fresh pumpkin might be slightly more watery, so make sure to drain any excess liquid before using it in the scone recipe.

How can I add more flavor to the pumpkin scones?

For an extra boost of flavor, try adding chopped nuts like pecans or walnuts, or incorporate chocolate chips into the dough. You can also experiment with different spices, such as allspice or cloves, to customize the flavor to your liking.

Pumpkin Scones Recipe – 10-Minute Prep for a Perfect Fall Treat

Name: Pumpkin Scones Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground ginger; 1/2 cup cold butter, cubed; 1/2 cup pumpkin puree; 1 large egg; 1/4 cup heavy cream; 1 teaspoon vanilla extract

Description

These Pumpkin Scones are the perfect fall treat, featuring soft, flaky texture and a combination of pumpkin puree and warm spices. They’re easy to make, ideal for breakfast or dessert, and a great companion to your favorite hot beverages.

Ingredients

Scale

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 cup cold butter, cubed
1/2 cup pumpkin puree
1 large egg
1/4 cup heavy cream
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and spices (cinnamon, nutmeg, and ginger).
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, egg, and cream. Pour this mixture into the dry ingredients and stir until just combined. Do not overmix.
Turn the dough out onto a floured surface and gently pat it into a circle about 1-inch thick.
Cut the dough into 8 wedges and place them on the prepared baking sheet.
Bake the scones for 18-22 minutes, or until golden brown. Allow them to cool slightly on a wire rack.

Notes

Ensure your butter is cold for the best texture.
Do not overmix the dough, as this can lead to tough scones.
Feel free to drizzle a simple glaze over the scones after baking for added sweetness.
Store leftovers in an airtight container for up to 3 days, or freeze them for longer storage.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 250
Sugar: 10g
Sodium: 120mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg