I will be honest with you, I am not a huge fan of pumpkin flavors. Up until just a few years ago I had never really had anything pumpkin besides pumpkin seeds. My friend introduced me to pumpkin spice muffins during college and it encouraged me to broaden my pumpkin horizons, however, the Pumpkin Spice Latte is still one of the worst drinks I’ve ever tried. I actually went to Trader Joe’s this weekend and I’ve never seen so much Pumpkin stuff! I mean, I know people really like it but some of the pumpkin things they come up with are crazy! I think I’ll just stick to the basics of pumpkin breads.
Several weeks ago I made pumpkin bread in my bread machine, it wasn’t the best ever but it turned out very moist, just lacking a little in the spice category. This morning I decided to attempt pumpkin scones because I found a recipe on Pinterest that I kept going back too. These will definitely not win any awards for prettiest scones out there, but they did turn out yummy! To me, a scone is a little drier than how these turned out. These almost tasted like pumpkin bread in scone shapes, but that could have been my fault for not baking them long enough. If you are a big fan of pumpkin everything, you’ll like these!
You need two bowls, one medium and one small. In the larger bowl you’re going to combine all the dry ingredients: the flour, brown sugar, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt and cold butter, cubed. Use either your hands or a pastry cutter and cut the cold butter into the dry ingredients until it resembles little pebbles.
In the smaller bowl, combine the pumpkin puree, milk, vanilla and one egg. Whisk until smooth then pour into the bowl with the dry ingredients. Combine until just mixed. I actually added about another 1/2 cup of flour because the dough was way too sticky to work with.
Flour your counter really well. This dough is super sticky so you don’t want to roll it into the counter, don’t ask me how I know this! So flour the counter and flour the dough and your hands then knead the dough just a few times to get it really combined. Flour your rolling pin and roll the dough into a 7×10 rectangle. It’s going to be thick dough, which is exactly what you want. My rectangle is not perfect.. but my cuts could have been way better! Next time I won’t rush so much.
Grab a pizza cutter to cut the dough into triangles. You can make either 8 large scones or 16 smaller ones. You can see that I attempted to make 16 and I cut it really funny so a few turned out more like little logs of dough rather than a pretty triangle. To get 8, cut the dough in half hot dog style and hamburger style. Oh elementary school memories! Once they’re cut, put them on parchment paper or a baking mat on a baking sheet. They need to go into a 400* oven for about 10-12 minutes.
The scones need to bake the full time, even if a toothpick comes out clean the color needs to be a little darker and the scones puffed up, then they’re done. I think my scones needed to bake another minute or two, but I also think I rolled out my dough too thin when they needed to be thicker so the scones would come out looking like a nice thick scone!
Let them cool on a cooling rack for about 10 minutes before you frost them. I frosted them the way it was suggested but they ended up way too sweet for my liking, so I would recommend only the spiced frosting and just a little bit of it. OR now that I’m writing this, I think an even better option would’ve been a cream cheese frosting. That sounds fantastic!!
These are perfect for breakfast or any holiday brunch. They are fairly simple to make and really don’t take much time to throw together – make them for your next get together with friends or take them to work to share with your office. The hardest part was rolling out the dough into a good rectangle and then cutting the triangle shapes… but I know you can do it!
p.s. I hope that you’re actually enjoying Fall weather, because it’s still summer here, so please enjoy the cooler weather for me!
- 2-1/2 cups Flour
- 1/3 cup Brown Sugar
- 1 t. Baking Powder
- 1/2 t. Baking Soda
- 1/2 t. Salt
- 1 t. Ground Cinnamon
- 3/4 t. Ground Ginger
- 3/4 t. Ground Cloves
- 1/2 t. Ground Nutmeg
- 1 stick cold butter, cubed
- 1/2 cup Pumpkin Puree
- 3 T Milk
- 1 Egg
- 2 t. Vanilla Extract
- 2 T Milk
- 1 cup Confectioners Sugar
- 1/4 t. Cinnamon
- 1/8 t. Ground Nutmeg
- 1/8 t. Ground Cloves
- 1/8 t. Ground Ginger
- 1 T Pumpkin Puree
- Combine all the dry ingredients into a medium bowl, add in the cubed butter and using your hands or pastry cutter, cut the butter into the mix.
- Combine the wet ingredients into a smaller bowl until smooth, pour into the dry ingredients and mix to combine.
- Dough will be very sticky, so flour your counter very generously and flour the top of the dough and your rolling pin.
- Roll dough into 10x7 rectangle, should be about 1" thick.
- Using a pizza cutter, cut dough into triangles, cut in half length wise and width wise and then cut each square in half in the shape of a triangle.
- Transfer triangles to a baking mat covered with parchment paper or nonstick mat
- Bake in a 400* pre-heated oven for about 10-12 minutes, until the dough is a little darker and they have almost doubled in size.
- Once they have cooled, mix the frosting ingredients and pipe it across each scone. (I will admit I forgot to add in the pumpkin which would have made a difference!!)
- t. = teaspoon
- T = tablespoon