Hi Camp Family,
I know it’s not the fall, traditionally “Pumpkin Spice” season, but I believe that these scones can be enjoyed any time of year! They are light, buttery and fluffy and they pair perfectly with a cuppa tea or coffee. Follow along and find the recipe below.
Flame’s Famous Pumpkin Scones
2C All Purpose Flour
7 tbsp Sugar
1 tbsp Baking Powder
½ tsp Salt
½ tsp Ground Cinnamon
½ tsp Ground Nutmeg
¼ tsp Ground Cloves
¼ tsp Ground Ginger
6 tbsp Cold Unsalted Butter
½ C Canned Pumpkin
3 tbsp Half-and-Half
1 Large Egg
1C Powdered Icing Sugar
3 tbsp Milk
¼ tsp Ground Cinnamon
1/8 tsp Ground Nutmeg
1 Pinch Ground Ginger
1 Pinch Ground Cloves
- Preheat the oven to 425 F. Line baking sheet with parchment paper.
- Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry blender cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
- In a separate bowl, whisk together pumpkin, half-and-half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
- Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle (about 9-inch circumference). Use a large knife, pizza cutter or bench scraper to slice the dough into 8 equal portions. Place on prepared baking sheet.
- Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
- Drizzle glaze on cooled scones.
- Store in a tin.
Mix Dry the dry ingredients in a large bowl.
Chop cold butter into cubes, then cut into the flour mixture using a pastry blender. You can also use two knives or a fork. Try not to use your hands since the heat from your hands will melt the butter and change the texture of the scones.
Your flour and butter mixture should look like this!
Pour the wet ingredients into the dry and mix. Remember not to handle your mixture too much as it will cause your scones to be tough. There is no need to kneed your scone mixture, just form into a ball as best you can.
Tip mixture onto your pastry mat and form into a 1-inch thick disk and cut into 8 pieces. If you don’t have a pastry mat sprinkle flour on your counter top or cutting board.
Arrange on a parchment lined baking sheet and bake for 14-16 minutes until golden brown.
Cool on a baking sheet for 4-5 minutes before moving to a wire rack to cool completely.
While your scones are cooling mix your glaze.
Once scones are completely cooled drizzle your glaze over the scones and enjoy!!
Part of a complete breakfast! (Or Lunch, or snack, or just because!)
Have fun and enjoy the baking!