Fall is one of our favorite seasons (summer being the other one of course!), so we are so excited for the fall weather to finally be here! We can’t wait for the leaves to start changing colors. So pretty!!!
What could be better than pumpkin and cinnamon to celebrate the fall weather? We would say that nothing could beat this combo as the perfect fall pairing! If you happen to not be a big fan of pumpkin, don’t worry! These scones don’t taste too much like pumpkin. You will be able to enjoy them without being hit over the head with pumpkin flavor!
These scones are so delicious! We love eating them warm with butter, peanut butter, or just by themselves! We have eaten them cold (we kept ours in the fridge, but you can keep them at room temperature), but we highly recommend that you take the extra 30 seconds to heat them up. You won’t regret it!
These scones do sit in the freezer for about 30 minutes. According to King Arthur, this allows the gluten to relax and the butter to chill so that the scones are flaky and tender. If you are like us, you could use this time to do a workout (yoga or Pilates anyone?), then you will have a delicious post-workout snack! We hope you enjoy these scones as much as we do! 🙂
- 2 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 cup cold butter, cut into small pieces
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- cinnamon sugar, for sprinkling
- milk, for brushing
- Whisk together the dry ingredients.
- Add butter and work it into the dough until it is crumbly- leave some bigger and smaller chunks, they don’t have to be even
- In another bowl, whisk together the eggs, vanilla, and pumpkin
- Add the wet ingredients to the dry ingredients and mix until everything just comes together. Sprinkle some flour on the baking sheet that you will be baking the scones on. Divide the dough in half and dump onto the floured baking sheet. Pat each half into a circle that is about 1/2 to 3/4 inches thick.
- Brush each circle with milk and sprinkle with cinnamon sugar. Cut each circle into 8 triangles. Separate the wedges from each other so that they are about 1/2 inch apart.
- Freeze the scones for about 30 minutes. While they are in the freezer, preheat the oven to 425 degrees Fahrenheit.
- Bake for 18-22 minutes. The scones should start to turn a light golden brown around the edges and on the bottom.
Recipe adapted from Apple Scones