Soft and flaky, pumpkin scones, spiced with warming pumpkin pie spice,make a perfect fall breakfast.
They are delicious plain with a simple maple-butter icing.
Or cut open a warm scone and spread it with mascarpone (or clotted cream if you can get your hands on it) and a spoonful of roasted plum jam or caramel apple jam.
However you choose to enjoy them they will warm you up inside out.
For 8 pumpkin scones:
2 1/2 cups/300g AP flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
Pinch of salt
1/2 cup/115g butter, frozen, grated
1/2 cup/120g heavy cream
1/2 cup/110g pumpkin purèe
1/3 cup/65g light brown sugar
Heat the oven at 400°F (200°C).
To the bowl add flour and spices.
Add to it frozen, grated butter and combine with a fork or pastry cutter until mixture resembles coarse meal with pea size crumbs.
In a bowl whisk together all wet ingredients and sugar.
Add pumpkin mixture to the flour mixture and quickly bring it all together. It’s important not to overwork it. Mixture should be crumbly with small pieces of butter visible.
Form the dough into an 8 inch disc.
With a sharp knife cut the disc into 8 wedges.
Transfer scones on a baking sheet.
If you like a crispy exterior you can brush tops of scones with heavy cream and sprinkle with light brown sugar.
Bake scones in the middle of the oven for 20-25 minutes.
When scones start to brown take them out of the oven and leave to cool for a few minutes.
Drizzle warm scones with maple-butter icing or spread with mascarpone and jam.
MORE PUMPKIN RECIPES