The perfect fall treat ! PUMPKIN SCONES !
Depending where you live, the term “scone” differs. English scones are more similar to American biscuits and they’re often topped with butter, jam, or clotted cream. American scones are different, but different isn’t necessarily a bad thing! Today’s scones are sweeter, heavier, and aren’t usually topped with butter because there’s so much butter IN them. Sweetness aside, there’s still room for vanilla icing or a dusting of confectioners’ sugar on top.
Scones are leavened with baking powder, so making them is generally quick. Blueberry scones are my favorite variety, but that quickly switches to pumpkin scones this time of year.
These scones are:
- Moist & soft inside
- Crumbly on the edges
- Not sandpapery
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup (1 stick; 115g) unsalted butter ( Melted )
- 1/2 cup of Chocolate chips
- 1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing) (We used canned coconut milk)
- 1 large egg
- 1 teaspoons pure vanilla extract
- 1 and 1/2 cups of 100% pure pumpkin
- 1 teaspoon Spice Hut Pumpkin pie spice
- Preheat oven to 350°F
- Whisk flour, sugar, salt, and baking powder together in a large bowl. Melt Butter Add it to the flour mixture, mix until the mixture comes together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins ( chocolate chips, pumpkin, pumpkin pie spice), then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into palm sized tear drop or triangles Shapes.
- Line a large baking sheet with parchment paper or use butter spray. If making mini or drop scones, use 2 baking sheets. Arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 16-20 minutes or until golden brown around the edges and lightly browned on top. Larger scones can take closer to 20 minutes. Remove from the oven and cool for a few minutes before adding optional Frosting.
- Let cool.
Soften 1 tablespoon of cream cheese in microwave, mix with 1 and 1/2 cup of powder sugar. If it is to firm add 1/2 teaspoon of cream at a time till is the proper consistency. Pour over scones or use frosting bag.