These scones are MY FAVORITE. I’ve altered this recipe many times to try new things and accommodate the season (I usually make them with matcha). I was curious to try it with pumpkin and happy that I did. They are subtle / just the right amount of pumpkin flavor and perfect with cinnamon and a few white chips thrown in 🙂
FOR THE SCONES:
2 CUPS FLOUR
3 TABLESPOONS SUGAR
1 TABLESPOON BAKING POWDER
1/2 TEASPOON SALT
6 TABLESPOONS BUTTER
1 TABLESPOON OF CINNAMON
1/4 CUP OF PUMPKIN
1 CUP HEAVY CREAM, PLUS ANOTHER 1-2 TABLESPOONS FOR BRUSHING
1/4 TEASPOON VANILLA EXTRACT
1/4 CUP OF WHITE CHOCOLATE CHIPS
PREHEAT THE OVEN TO 400. IN A LARGE BOWL, WHISK TOGETHER THE FLOUR WITH BAKING POWDER, SUGAR, SALT AND CINNAMON. CUT THE BUTTER INTO SMALL CUBES AND WORK INTO THE MIXTURE WITH YOUR HANDS TO FORM A COARSE MEAL, LUMPS OF BUTTER WITHIN THIS MIXTURE ARE OKAY. ADD 1 CUP OF HEAVY CREAM AND THE VANILLA EXTRACT. STIR WITH A FLAT SPATULA UNTIL DOUGH STARTS TO FORM BUT DON’T OVER MIX IT! STIR IN THE WHITE CHIPS AND PUMPKIN PUREE. TRANSFER DOUGH TO A FLOURED CUTTING BOARD OR COUNTER TOP AND KNEAD IT BY HAND INTO A BALL. PAT DOWN THE DOUGH INTO A THICK CIRCLE. THEN CUT THE DOUGH INTO 8 EVEN TRIANGLES. LINE A BAKING SHEET WITH PARCHMENT PAPER AND TRANSFER SCONES TO THE SHEET. LIGHTLY BRUSH THE TOPS WITH THE ADDITIONAL HEAVY CREAM. DUST WITH MORE CINNAMON (OPTIONAL). BAKING FOR APPROXIMATELY 15-18 MINUTES. SCONES ARE TYPICALLY BEST SERVED THE DAY THEY ARE MADE BUT WILL KEEP FOR ABOUT 2-3 DAYS IN AN AIR TIGHT CONTAINER.
HAPPY BAKING!
XO
