Cakey Pumpkin Spice Scones

Scones are often too dry for my taste, but these are very moist and almost cakey. They still have a flakey texture, but without the dry crumble. I used my own pumpkin puree, but you could also use canned. Instead of buying scones at the coffee shop, just take one of these along with you. Saves money and they are much more delicious.

Ingredients
For the scones
4 1/2 cups white flour
3/4 cup packed brown sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
2 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 teaspoon salt
1 cup cold butter, cubed
2 eggs
1 1/4 cups pumpkin puree
1/2 cup milk

For the glaze
1 cup powdered sugar
1 tbs milk (or slightly more if you want a thinner glaze)
1/4 tsp cinnamon

Directions for Pumpkin:
1. Wash the pumpkin. Cut the stem off. Cut it into eights, then using a paring knife to scrap out the seeds. Reserve the seeds to roast later if desired.

2. Place the pumpkin slices into boiling water for about 10 minutes. The meat will be completely cooked and almost falling off the rind. Place cooked slices in a colander until cool enough to handle. Scrape pumpkin off rind into a bowl.
3. I used my immersion blender to puree the pumpkin until completely smooth. You can also use a blender or a food processor.

Directions for scones:
1. In a food processor combine all the dry ingredients and butter. Make sure the butter is cubed and very cold. Pulse until it creates a sandy, crumbly mixture.

Cold, cubed butter.


2. In a large bowl whisk the eggs, pumpkin, and milk. Add the flour-butter mixture into the wet ingredients and stir just until everything sticks together.
3. Turn the dough onto a floured surface and knead about 12 times. The dough should now be completely combined with dots of butter throughout and only slightly sticky. Do not overwork.

4. Dive the dough in half. Make a circle out of each of these portions (9″ circle about) and cut it into eights. Place the edges on an ungreased baking sheet 1 inch apart. Brush with milk.

5. Bake for about 14 minutes until golden brown on the middle rack. Remove immediately from baking sheet to cool on wire racks.
6. Whisk the glaze ingredients together and drizzle over scones.

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One Response to Cakey Pumpkin Spice Scones

  1. Randi says:

    Thank you for including the instructions utilizing fresh pumpkin in your tutorial. Ever since I started growing my own pumpkin a few years ago, I’ve never gone back to canned. I freeze the puree and use it all year round. I’m eager to try this scone recipe because like you, I don’t like scones that are too dry.

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