For fall, I love a good pumpkin recipe. I’m one of those people that loves all kinds of seasonal squash, and I could put pumpkin in just about anything. I recently made pumpkin bread, pumpkin pancakes, pumpkin waffles, and pumpkin oatmeal…is that excessive??
But a standout recipe for me recently was actually these pumpkin scones. Even my husband, the self-described “not that into” squash, was loving these slightly sweet, crispy on the outside, fluffy on the inside, spiced scones that pretty much taste like quintessential fall. Topped with some creamy sweet pumpkin honey (husband: “that’s not a thing!”), these scones were all gone in no time.
I topped them with a little bit of raw crystalline sugar for an extra yummy crunch.
First, I mixed together the dry ingredients in one bowl (just the flour, baking powder, spices, and salt) then in a separate bowl (or I like to use a large 2-cup pyrex so I don’t feel like I’m using so many bowls) mix the wet ingredients, except the butter. Does butter count as a wet ingredient? Not sure…
Roughly chop the butter, then cut it into the dry ingredients. I use a pastry cutter, but you can use your hands or two knives.
I add the wet ingredients, shaping the dough into an 8-inch round, and cutting into 8 pieces.
Pull the scones apart and space equally on your baking sheet.
Sprinkle with raw sugar! Now pop those puppies in the oven for 15-18 minutes.
And Voila! Perfectly baked pumpkin goodness. Mix up a bit of honey, or serve with any other preferred topping, and you’re sure to impress your brunching guests.
Literally just pumpkin + honey.
These were so good! We found that apple butter was also really delicious. I bet maple butter would be excellent as well. However, I was perfectly happy just munching on them all by themselves, no toppings necessary! They keep great for a few days in an airtight container, perfect for a snack on the go. I think I’ll have to make these again before long!
Pumpkin Spice Scones – serves 4
- 2 cup all-purpose flour
- 1 TBSP baking powder
- 1/2 tsp salt
- 2 tsp pumpkin spice (or make your own)
- 1 stick of cold butter, cubed
- 1/2 cup pumpkin puree
- 1 egg
- 1 tsp vanilla
- 1 TBSP cream (more if needed, to get the dough to come together
- Raw sugar, for topping
- 3 TBSP honey
- 2 TBSP pumpkin puree
- Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or a baking mat
- In a bowl, combine flour, baking powder, salt and spices
- In a separate bowl, combine the pumpkin puree, egg, vanilla, and cream
- Cut the butter into the dry ingredients using a pastry cutter, your hands, or two knives, working fast to ensure the mixture stays cold. The butter/flour mixture should become a course grainy texture, with the butter in chunks the size of small peas.
- Next, add the wet ingredients. Stir to combine until a dough comes together, and shape it into a ball to transfer to your baking sheet. If necessary, you can add a little more cream to get the dough to stick, but you don’t want to over-work it.
- On the baking sheet, flatten the dough ball into an eight-inch round, and cut into eight equal pieces. For baking, pull apart the pieces and space evenly on your baking sheet.
- Sprinkle the tops with raw sugar
- Bake at 425 degrees for 14-16 minutes, until the tops are a slight golden brown
- While it’s baking, mix the honey and pumpkin together in a small bowl
What’s your favorite pumpkin recipe?