When they’re flaky and full of flavor, nothing beats a good scone, and pumpkin, spices and walnuts make these irresistible. There are a few key tips you need to know to achieve a great scone. The butter needs to be really cold. This will ensure that the scones are flaky. If any point the butter starts to melt into the flour mixture, put the bowl in the freezer for a few minutes. I also like to freeze my scones before baking them. Also, try not to over mix the dough, as that will make them tough. This recipe takes practically no effort, comes together in under 30 minutes, and following these simple tips will ensure great results.
2 cups all-purpose flour
1/2 cup oat flour
1/2 cup packed brown sugar
1 Tbs. baking powder
2 tsp. ground cinnamon
1/2 tsp. table salt
1/2 cup (1 stick) cold salted butter, cut into small pieces
3/4 cup fresh or canned pumpkin puree
1/3 cup milk, plus more for brushing
1 tsp. vanilla extract
3/4 cup toasted, chopped walnuts
1 cup confectioners’ sugar
2 to 3 tsp. milk
1 tsp. vanilla extract
1. Line a baking sheet with parchment paper.
2. Combine the flours, sugar, baking powder, spices, and salt in a large bowl and whisk to combine.
3. Add the butter, and using your fingers, a pastry cutter, or two knives, cut the butter into the flour mixture until the mixture is crumbly and the butter is not larger than pea-size lumps.
4. In a small bowl, combine the pumpkin, milk, and vanilla and mix well. Add this mixture to the dry ingredients, and stir just until blended. Turn the dough onto a flour-dusted surface, and fold the dough over itself a few times until it holds together and can form a ball. Pat the dough into an 8-inch circle, and using a large knife, cut the dough into 8 equal-size wedges. (wipe the knife between slices if the dough is sticky.)
5. Transfer the wedges to the prepared baking sheet, spacing about 2 inches apart. Brush the tops with additional milk. Place the baking sheet in the freezer for 15 minutes.
6. Preheat the oven to 425°F. Bake the scones are lightly golden and cooked through, 15 to 18 minutes. Place the baking sheet on a wire rack to cool for 5 minutes, then transfer the scones to the rack.
7. Make the glaze: In a small bowl, mix the confectioners’ sugar with enough milk and the vanilla until desired consistency. When the scones are cool enough, drizzle or brush the glaze over them.
- Serving Size: 1 scone
- Calories: 444
- Sugar: 29.9g
- Sodium: 251.1mg
- Fat: 19.9g
- Carbohydrates: 62g
- Protein: 6.7g
- Cholesterol: 31.4mg
Keywords: pumpkin scones, scone recipe