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Pumpkin Scones

This recipe yields tender, crumbly scones with a tight, shortbread-like texture, featuring roasted pumpkin and buttery richness. The preparation involves mixing dry and wet ingredients, shaping the dough, and baking until golden, resulting in a visually appealing, rustic final appearance.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8
Course: Main Course
Cuisine: Fall
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup roasted pumpkin flesh pureed or mashed
  • 2 1/2 cups all-purpose flour
  • 1/4 cup brown sugar light or dark
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cold and cubed
  • 1 teaspoon vanilla extract
  • 1/4 cup milk plus more for brushing

Equipment

  • Baking sheet
  • Mixing bowls
  • Pastry Cutter or Fork
  • Rolling pin
  • Kitchen Knife

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Measure and mash roasted pumpkin flesh until smooth and set aside.
  2. In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt until well combined.
  3. Add cold, cubed butter to the bowl. Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
    1 cup roasted pumpkin flesh
  4. Stir in the vanilla extract, pumpkin puree, and milk. Mix just until a shaggy dough forms. Do not overmix to keep scones tender.
    1 cup roasted pumpkin flesh
  5. Turn the dough onto a lightly floured surface. Gently knead a few times to bring it together, then pat into a 1-inch thick round. Use a knife or a biscuit cutter to cut into 8 equal wedges or rounds.
  6. Place the cut scones onto the prepared baking sheet. Brush the tops lightly with extra milk for a golden finish. Bake for 15 minutes or until the tops are golden brown and crumbly.
    1 cup roasted pumpkin flesh