Pumpkin Scones
Tender, lightly sweet pumpkin scones with a delicate crumb and a dusting of powdered sugar. Perfect for breakfast or an afternoon treat.
- Total time
- 35 min
- Servings
- 8
- Calories
- 250
- Protein
- 4g
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar
- ½ cup cold butter
- ¾ cup pumpkin puree
- ¼ cup milk
- 2 tablespoons powdered sugar
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 cup sugar.
- 3
Cut the 1/2 cup cold butter into small cubes and rub into the flour mixture with your fingertips until it looks like coarse crumbs.
- 4
Stir in the 3/4 cup pumpkin puree and 1/4 cup milk until a soft dough forms. Do not overmix.
- 5
Turn dough onto a floured surface, pat into a 1-inch thick round, and cut into 8 wedges.
- 6
Place wedges on the baking sheet and bake until golden brown, about 15-18 minutes.
- 7
Let cool slightly, then dust with the 2 tablespoons powdered sugar before serving.
Tools you’ll need
- baking sheet
- parchment paper
- large bowl
- pastry cutter or fork
- rolling pin
- knife
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