Good morning, friends!
Looking for a better way to start your morning? Look no further than the pumpkin scone!
These tender scones are all about pumpkin. These are made with canned pumpkin, which makes them savory, moist, and lightly spiced with cinnamon, ginger, nutmeg, and allspice. The scones are then stuffed with white chocolate chips, dried cranberries, and covered with a buttery maple cinnamon glaze.
If you have trouble finding dried cranberries, swap in additional dried cherries or another tender dried fruit. Toasted nuts would also make a perfect substitution and provide texture and contrast.
The tenderest scones are barely fussed with so don’t touch the dough too much after adding the liquids.
These scones are best when served warm, but if you aren’t serving them right away, I recommend that you don’t glaze them until shortly before you serve them.
Make these your morning priority. You won’t regret it.
For the Scones:
2 cups flour
6 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon each, ginger, nutmeg, and allspice
1 stick frozen butter, grated with a box grater or food processor
1/2 cup pumpkin puree
1/2 cup sour cream
1 large egg
2 tablespoons milk + more for brushing
1 teaspoon vanilla
1/2 cup white chocolate chips
1/2 cup dried cranberries
2 tablespoons raw sugar (turbinado) + 1 teaspoon cinnamon
For the Glaze:
4 tablespoons butter, browned
1 teaspoon cinnamon
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon milk
Pinch of salt
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Grate the butter and place in the freezer until needed.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and spices. Add 1/3 of the grated butter into the flour mixture, toss. Repeat adding grating butter and tossing twice more. Using a fork to work the butter into the flour.
Mix the pumpkin puree, sour cream, vanilla, milk, and egg with a fork until smooth.
Make a well in the center of the flour and then pour the pumpkin mixture into the well. Stir until a dough begins to form, and then stir in the cranberries and white chocolate chips. If dough too dry, add additional milk, 1 tablespoon at a time.
Scrape the dough onto a lightly floured work surface, and flatten into a 3/4″ inch-thick disk. The dough will be sticky, dust your hands with flour occasionally to help with forming a disk. Fold the dough in half, and then flatten again. Repeat folding and rolling three more times. Transfer the dough to the parchment lined sheet pan and shape the dough into an 8 1/2″-inch diameter circle, about 3/4′-inch thick. You may need to sprinkle more flour on the disk when forming. Cut the circle into 8 wedges, using a floured bench scraper or knife. Freeze the scones for 15 minutes.
Remove the scones from the freezer and brush with milk and sprinkle with 2 tablespoons of sugar and 1 teaspoon cinnamon. Bake until puffed and golden brown, about 22-24 minutes. Transfer the scones to rack and let cool for 10 minutes. Serve warm with butter, jam and honey.
Meanwhile, make the glaze. Add the butter to a saucepan. Allow the butter to brown slightly until it smells toasted, about 2-3 minutes. Stir often, the butter will foam and settle back down. Remove from heat and whisk in the maple syrup, powdered sugar, salt, and 1 tablespoon of milk, adding more milk if needed to thin the glaze.
Let the scones cool slightly and then drizzle with the glaze. Serve warm and enjoy.
Thanks for stopping by.
Bake some LOVE!