Pumpkin Scones

These delightful scones are perfect on a cool fall day with a steaming cup of hot coffee. If you would like you can drizzle the top of the scones with a cinnamon frosting or you can top the scones with a berry butter. I personally like mine plain because I dunk it in my coffee. However you like your scone, I know your going to love this recipe.

Pumpkin Scones

Course Dessert
Cuisine American
Total Time 30 minutes
Servings 8 Scones
Author Jennifer Grooms

Ingredients

  • 2 cups all purpose flour
  • 7 tbsp plus 1 tsp sugar divided
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp baking soda
  • 5 tbsp cold butter divided
  • 1 large egg lightly beaten
  • ¼ cup canned pumpkin
  • ¼ cup sour cream

Berry Butter (optional)

  • 2 tbsp dried cranberries
  • 1/2 cup boiling water
  • 1/2 cup butter softend
  • 3 tbsp confectioners' sugar

Instructions

Pumpkin Scones

  1. In a large bowl, combine flour, 7 tbsp. sugar, baking powder, cinnamon, salt, ginger, and baking soda.
  2. Cut in 4tbsp. butter until mixture resembles coarse crumbs.
  3. Combine the egg, pumpkin, and sour cream; stir into dry ingredients just until moistened.
  4. Turn dough out onto a floured surface; knead 10 times.
  5. Pat into an 8-in. circle. Cut into eight wedges and place on a greased baking sheet.
  6. Melt the remaining butter; brush over dough.
  7. Sprinkle with remaining sugar.
  8. Bake at 425 for 15-20 minutes or until golden brown.
  9. Serve warm.

Berry Butter (optional)

  1. Place cranberries in a small bowl; add boiling water. Let stand 5 minutes; drain and chop. 
  2. In small bowl, beat the butter until light and fluffy. Add confectioners’ sugar and cranberries; mix well. 
  3. Cover and refrigerate for a least 1 hour

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