Pumpkin Scones Recipe
Golden and tender Pumpkin Scones, these scones are egg free and has no milk, but has the classic flavor of your favorite pumpkin scones.
Servings 4 People
Calories 130kcal
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 1 ½ tablespoon sugar
- ½ teaspoon pumpkin pie spice
- ¼ cup chilled unsalted butter cut in cubes
- 5 tablespoon pumpkin puree
- Milk to brush the scones optional
- Sugar to sprinkle over the scones before baking optional
Icing
- ½ confectioner’s sugar
- 1 tablespoon milk
Instructions
Making the pumpkin scones
- In a mixing bowl, add the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar. Whisk the ingredients well.
- Add the butter and work it into the flour using your hands until you have coarse crumbs.
- Add the pumpkin puree and mix gently using a wooden spoon or spatula.
- Transfer the dough to a lightly floured working surface. Dust the dough with flour and roll into a ¾ inch high disk.
- Cut the dough into eight equal size triangles, do not separate the triangles.
- Brush the scones with milk and sprinkle with sugar.
- Line a baking sheet with parchment paper. Place the dough on the parchment paper and bake for 18 minutes or until a toothpick inserted in the middle of the scone comes out clean.
- Place the scones over a wire rack to cool completely.
- Decorate with icing.
Making the Icing
- In a bowl, add the confectioner’s sugar and gradually add the milk, mix until you get a thick consistency.
Notes
Get the Pumpkin Pie Spice recipe here.
Nutrition
Calories: 130kcal