Pumpkin Scones

Bake up a batch of these easy pumpkin scones! Moist and tender, with earthy pumpkin and plenty of warm fall spice. So nice with your morning coffee!

If you’re using a food processor, please be careful not to overdo this last step. The second you start to see the dough come together, you’re done! If you work it too long, the dough will become sticky and difficult to work with, and your finished scones could come out tough.

Once your dough has almost gathered itself into a ball, transfer it to your prepared baking sheet, flour your hands, and pat it into a disk shape. Use a sharp knife to cut the circle into 8 equal wedges, and bake!

Ingredients
FOR THE PUMPKIN SCONES:

• 2 cups all-purpose flour
• 1/2 cup light brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1 pinch nutmeg freshly grated*
• 1 pinch ground cloves
• 1/2 cup unsalted butter cold
• 1/2 cup pumpkin puree drained
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

FOR THE OPTIONAL GARNISHES:

• 1 tablespoon raw sugar
• 1/2 cup powdered sugar
• 1/4 teaspoon cinnamon
• 2 teaspoons milk

Instructions
TO MAKE THE PUMPKIN SCONES:

1. Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
2. Place the flour, brown sugar, baking powder, cinnamon, salt, ginger, nutmeg, and cloves in the bowl of a food processor, and pulse to combine. 
3. Add the cold butter to the dry ingredients, and pulse until the mixture resembles coarse meal. 
4. Whisk the drained pumpkin, cream, and vanilla together in a small bowl, and add to the dry mixture.
5. Pulse together until a dough forms.
6. With lightly floured hands, pat the dough into a flat disk on the prepared pan. 
7. Cut into 8 equal wedges, and pull them apart slightly. 
8. Sprinkle with raw sugar, for garnish (optional).

Read more please visit : bakingamoment.com

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