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Pumpkin scones

30 minutes



Flaky, tender, perfectly pumpkin-y and deliciously spiced. These Pumpkin scones are one of the softest and moistest scones I have ever made! Start your morning with them. They are perfect with a cup of coffee.



Adjust Servings
290 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
Pinch of salt
75 grams coconut sugar
115 grams unsalted butter *cold and cubed
120 grams pumpkin puree *canned or homemade
65 ml buttermilk *can be replaced by heavy cream
Nutritional Information
300 Calories
13 g Fats
6 g Protein
40 g Carbs
10 g Sugars


Prepare the dough
Preheat the oven to 220 °C. First, put the flour in a bowl, add the sugar, baking powder, salt and spices. Using a kneading hook or hand mixer, start mixing the dry ingredients at medium speed (be sure to break up any clumps of brown sugar). Once the dry ingredients are thoroughly combined, begin to gradually add the cold butter until all of it is incorporated into the batter. The dough will look like breadcrumbs - the butter in the dough will be ground into pea-sized crumbs. Set aside.
Mark as complete
Bake the scones
In small bowl whisk together pumpkin puree, buttermilk and 1 egg. Gradually pour the wet ingredients into the dry ingredients until smooth. Transfer the dough to a floured surface and pat into a rough rectangle. Fold the rectangle three times like a letter and repeat three times. Divide the dough in half and roll each half into a roughly 1 cm thick round. With a very sharp knife, cut each round into 8 equal wedges. Place the wedges on your prepared baking pans (space them about 5cm apart) In a small bowl whisk 1 egg and brush over the scones. Bake for 12 to 15 minutes or until golden brown.
Mark as complete
Work quickly - The less you knead the mixture, the less the gluten will shrink, which means the scones will stay crisp.
Cold ingredients - For scones, you can't follow the classic baking rule where the ingredients should all ideally be at room temperature. Instead, for perfect scones, work with cold butter, cold eggs and cold buttermilk!
Cutting the butter - You can use a pastry cutter, grater or fork, the important thing is to incorporate the butter into the dough quickly.
Buttermilk - This is absolutely the most suitable liquid for scones. Its acidity makes it react great with baking powder and makes the dough softer overall.
Laminate the cookie dough - This will give the scones a flakiness and airiness.

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