Fall in Love with Irresistible Spiced Pumpkin Scones

So, nothing quite says “fall” like the smell of spiced pumpkin scones wafting through your kitchen, right? Picture it: those cozy, crisp mornings when the leaves turn golden and you just want something to complement your cup of tea or coffee. These scones are soft, tender, and have that delightful, flaky texture that just invites you to take another bite… Seriously, you’ll want to make these over and over. Trust me, they’re worth it!

Why You’ll Crave It

• The blend of warm spices is just… so comforting, like a hug in baked form.
• They’re perfect for breakfast, a snack, or even a sweet treat at tea time—really, anytime goes!
• These scones are easy to whip up, so you can impress guests without feeling like you’ve slaved away all day.
• Leftovers (if there are any!) freeze so well; you’ll feel like you’ve bagged up autumn itself!

My family fights over the last one every single time…

What You’ll Need

• All-purpose flour: 2 cups, the base for that light and fluffy scone texture
• Baking powder: 2 tablespoons, this helps them rise beautifully
• Baking soda: 1/2 teaspoon, a little extra lift never hurts, right?
• Ground cinnamon: 1 teaspoon, cause, well, it’s pumpkin spice season!
• Ground nutmeg: 1/2 teaspoon, adds that warm, nutty touch
• Ground ginger: 1/4 teaspoon, for a little zing
• Salt: 1/2 teaspoon, to balance all that sweetness
• Unsalted butter: 1/4 cup, cold and cubed, it helps make them flaky
• Pumpkin puree: 1/2 cup, the star of the show!
• Granulated sugar: 1/3 cup, sweetness level alert!
• Brown sugar: 1/3 cup, for that lovely caramel flavor
• Heavy cream: 1/3 cup, adding richness
• Egg: 1 large, for binding everything together
• Vanilla extract: 1 teaspoon, because it’s just… essential.

Easy How-To

Let’s Get Bakin’!

Okay, first things first—you’ll want to preheat your oven to 400°F (200°C), so it’s nice and hot when our delicious scones are ready to go. Line a baking sheet with parchment paper—this little trick makes life easier later when you’re trying to get those beauties off the pan. Now, in a big bowl, whisk together the flour, baking powder, baking soda, some salt, and all those lovely spices you’ve gathered until they’re well combined… I like to think of it as blending the flavors of fall!

Next, you’ll cut in the cold butter until it looks kinda like coarse crumbs. I usually use my fingers—it’s satisfying somehow, and hey, you get to feel like a real baker!

In another bowl, mix up the pumpkin puree, heavy cream, and sugars until they’re smooth. Then, pour that into your flour mixture and stir it just a bit—be careful not to over-mix… we want them light!

Now, turn that dough onto a floured surface and pat it down. Don’t roll it—just pat it out to about an inch thick. Then cut it into wedges or use a biscuit cutter if you’re feeling fancy. Transfer those to your baking sheet, brush them with a bit of beaten egg for a shiny finish, and pop them into the oven for about 15 to 20 minutes… until they’re golden and smell like heaven.

Good to Know

• Using pure pumpkin puree is key… so, not the stuff with added sugars!
• If the dough is a bit too sticky, just sprinkle in a touch more flour—it happens!
• Feel free to mix in some chocolate chips or nuts for an extra twist… they’re super customizable!

Serving Ideas

• Serve these warm with a bit of butter or clotted cream… or even maple syrup for a sweet treat!

Top Tricks

• For extra flaky scones, try grating your butter instead of cubing it; it works like a charm!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Absolutely, fresh pumpkin is great! Just make sure you cook and puree it down to get that smooth texture like canned pumpkin. But, I’ll be real—canned is super convenient!

How should I store leftover scones?

Store them in an airtight container at room temperature for a couple of days, or freeze them if you want to save some for later. They usually freeze beautifully!

Can I add nuts or chocolate chips to the scones?

Totally! Go wild—chocolate chips, nuts, dried fruits… it’s your scone, so make it special to you!

What can I use if I don’t have cream?

If you’re short on cream, milk will do in a pinch, though it might change the texture just a tad. If you’re into non-dairy, that works too!

How do I know when the scones are done baking?

Just look for that golden brown color on top, and stick a toothpick in the center—it should come out clean. That’s your golden ticket!

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I just love these spiced pumpkin scones, and I hope you do too! They really capture the essence of fall in just a few bites, don’t you think? Enjoy!