With Starbucks and other major coffee suppliers releasing their fall pumpkin flavors already, I felt the urge to make a pumpkin scone!
They were pretty amazing also. I brought them to my mom and dad’s house for our family lunch … but three were gone before we even got to their home. I brought them into my church, and three friends asked about them.
- 2 3/4 cups (326g) all-purpose flour
- 1/3 cup (74g) granulated sugar
- 1 Tbsp of baking powder
- 3/4 tsp of salt
- 1 1/2 tsp of pumpkin pie spice
- 8 Tbsp (113g) butter, cold
- 1 1/2 cups (200g) of cinnamon chips
- 2/3 cup (152g) pumpkin purée
- 2 large eggs
- Coarse sugar for topping
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and spices.
- Work in the butter just until the mixture is unevenly crumbly, it’s OK (and preferred) for some larger chucks of butter to remain unincorporated.
- Hint: You can use a pastry blender, but I used my hands to incorporate the butter.
- Stir in chips.
- In another bowl, whisk together pumpkin and eggs until smooth.
- Add the mixture to the dry ingredients and butter until just moistened and holds together.
- Lightly grease and flour a scone pan, OR place parchment paper on a flat baking pan. If using the scone pan, fill each section 3/4 full. If using a fat pan, split the dough into two equal sections. Form them into two 6-inch circles (they should be 3/4-inch thick).
- Brush the tops of the scone lightly with milk and sprinkle coarse sugar on top.
- If using a flat pan, run a knife under cold water and then cut each circle into six separate wedges. Move them apart (1/2-inch away from each other).
- Place scone in the freezer for 30 minutes while the oven preheats to 425 degrees.
- Bake scones for 22-25 minutes, or until a toothpick comes out clean.
- Remove scones from oven and enjoy best warm! You can keep them in sealed containers and zap in the microwave.