Description
Pumpkin scones that blend Southern nostalgia with Austin creativity. Moist, spiced, and easy to bake—perfect for any season, not just fall.
Ingredients
2 cups all-purpose flour
1/4 cup packed brown sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
6 Tbsp cold unsalted butter
1/2 cup pumpkin puree
1/3 cup heavy cream
1 egg
Optional: 1/3 cup chopped pecans or white chocolate chips
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment.
2. In a large bowl, combine flour, sugar, baking powder, salt, and spices.
3. Cut cold butter into small cubes and work it into the dry blend until crumbly like coarse sand.
4. In another bowl, whisk the pumpkin puree, egg, and cream together.
5. Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula. Don’t overmix!
6. Turn dough onto a lightly floured surface. Pat into a 1-inch thick round and slice into 8 triangles.
7. Chill triangles for 20 minutes to firm (optional for fluffier rise).
8. Place scones on the tray, spacing them apart, and sprinkle with sugar or brush with cream for golden tops.
9. Bake 18–22 minutes or until edges are golden and centers set.
10. Let cool slightly before drizzling glacé or devouring warm.
Notes
Substitute coconut sugar for a lower GI version.
Use coconut cream and flax egg for a vegan-friendly twist.
Add protein powder for a nutritional boost.
Maple glaze, chocolate chips, or feta variations add creative flair.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 240
- Sugar: 9g
- Sodium: -
- Fat: 11g
- Saturated Fat: -
- Unsaturated Fat: -
- Trans Fat: -
- Carbohydrates: 31g
- Fiber: -
- Protein: 4g
- Cholesterol: -
Keywords: pumpkin scones, fall baking, brunch, southern scones, dairy-free options