Fearless Bread

Pumpkin Scones

This recipe was inspired by the great folks over at City Of Hope a national cancer institute in Duarte, CA. We had a recent virtual culinary team event making pumpkin chocolate brownies from Krysten's recipe at lil luna and the question came up, what do we do with the extra pumpkin puree? 

I took the base ingredients from my scone recipes and added some pumpkin puree along with some familiar fall favorite spices. As always, the biggest challenges with scones or biscuits are over mixing, the right amount of liquid, and using COLD ingredients. Just remember, you may not need to use all the liquid in the recipe so add it in stages just until the ingredients barely come together. Tag me and let me know if you tried the recipe! 

3 cups all purpose flour (13 1/2 oz.)
1/3 to 1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/4 tsp. each of ground cinnamon, nutmeg, and cloves
1 1/2 sticks cold butter
1/4 cup pumpkin puree
1/2 cup or more of cold milk

Preheat oven to 400F for 40 minutes

1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together.

2. Slice butter into chunks and add to flour mixture. Use a pastry blender or food processor to cut and blend butter into flour mixture until it is reduced to pea sized chunks.

3. Add pumpkin to a measuring cup. Add enough milk until you reach the 1 cup level. Gently fold the liquid into flour mixture in 3-4 stages (gentle folding keeps scones light and tender) just until ingredients are barely combined. If too dry, drizzle in only enough additional milk to bring ingredients together.

4. Use a flexible scraper or spatula to gently remove dough from bowl and place on a lightly floured counter.

5. Flour your hands and gently form dough into a ball, use a large knife or dough scraper to cut ball into to 2 equal pieces.

6. Form both pieces into a ball and gently flatten both into 2-3 inch thick disks. Use a knife or dough scraper to divide each disk into 4 wedges.

7. Place wedges on a half sheet baking pan lined with parchment paper and bake 15-20 minutes until done and golden brown.

8. Remove from oven and glaze immediately while scones are still hot.

Glaze: (prepare while scones are baking)
1 TBSP butter
3 TBSP milk
1 tsp. vanilla extract
Confectioners sugar and a pinch of cinnamon

Microwave butter and milk in a small cup until hot, add vanilla and cinnamon, stir in enough confectioners sugar to suit your desired thickness. 


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