These are the Easiest Pumpkin Scones that you’ll ever make! They are tender and fluffy on the inside with slightly crispy edges, just like I like them!
Pumpkin, butternut squash and sweet potatoes just mean fall to me. Those warm, earthy flavors signal cooler weather. We haven’t really had cooler weather yet, but in anticipation, I’m ready with the Easiest Pumpkin Scones!
I’d like to say I’m sleeping late and enjoying these, but I don’t sleep late. Like, ever! But, I will enjoy one or two or maybe even three (!) after my morning run!! That’s better than sleeping late, right?
Easiest Pumpkin Scones
- I find it the easiest to grate frozen butter on a grater, like you do cheese, then stir the butter into your mixture. I do this for all my recipes that calls for cutting in butter. It makes that step so much easier!
- Be sure to get pumpkin puree, not pumpkin pie filling for this recipe
- For scones, you always want to handle it as little as possible and be gentle with it. The heat from you hands will melt the butter and you don’t want that. The pockets of butter makes those layers of crust.
- Sift your flour twice before measuring.
- I use buttermilk in scones. I do not recommend lower-fat or skim milk.
- I recommend eating scones hot with butter!
Easiest Pumpkin Scones
Easiest Pumpkin Scones are fluffy on the inside with crispy edges. Full of pumpkin, this recipe is simple to prepare with my tips.
- 2 and 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup cold butter
- 1 egg
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/3 cup buttermilk
- Prepare a cookie sheet with non-stick spray.
- Preheat oven to 400 degrees F
- In a large bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.
- Cut in butter until it has course, pea-sized crumbles.
- In another bowl, whisk eggs, pumpkin and buttermilk.
- Add dry ingredients to wet ingredients. Combine until moistened.
- Knead 10 to 12 times.
- Form dough into a circle.
- Cut into 8 wedges.
- Place wedges on a cookie sheet.
- Bake at 400 degrees 16 to 21 minutes or until lightly browned on the outside.
- Cool 5 minutes
- Serve warm
- Great served with honey butter.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Like these Easiest Pumpkin Scones? You may also like
Do you like scones?
What’s your favorite flavor of scones?