There’s nothing like a great book, a cup of coffee, and a scone on a chilly fall day. Here in Southern California, we consider that temp to be no lower than like 68 degrees. So when it became overcast and cloudy today and hit 70, I knew it was time to pull out the baking ingredients. I decided on these soft pumpkin brown sugar scones, and they do not disappoint. The scone itself is spicy and sweet with a nice amount of pumpkin pie spice and pumpkin puree to drive home the flavor. I added a cinnamon brown sugar topping for that extra spicy crunch on top. These scones are crisp on the outside but soft in the middle, and they really deliver the pumpkin flavor. Enjoy with a great romance (I’m just started reading ADAM AND EVIE’S MATCHMAKING TOUR and am really enjoying it!).

You will not regret this decision for a second.

Pumpkin Brown Sugar Scones
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Pumpkin Brown Sugar Scones

Recipe by AbbyCourse: Uncategorized
Servings

8

scones
Prep time

20

minutes
Cooking time

15

minutes

Ingredients

  • 2 cups + 1Tbsp flour

  • 1/3 cup brown sugar, packed

  • 1 Tbsp pumpkin pie spice

  • 1 tsp cinnamon

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 egg

  • 1/4 cup heavy cream

  • 2 tsp vanilla

  • 1/2 cup pumpkin puree

  • 1 stick of butter (1/2 cup)

  • Cinnamon Brown Sugar Topping

  • 1 Tbsp brown sugar

  • 1 Tbsp turbinado sugar

  • 1 tsp cinnamon

Directions

  • Preheat the oven for 475 degrees. Prepare a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and a pinch of salt. Set aside.
  • In a separate mixing bowl, whisk the egg, heavy cream, vanilla, and pumpkin puree.
  • To the dry ingredients, add the small butter pieces. Using a pastry cutter or fork, blend the butter into the dry ingredients until it resembles coarse crumbs. Add the wet ingredients into the dry and mix until the dough comes together; do not overmix. If your dough seems too wet, add a tablespoon of flour until it just comes together.
  • Place the dough on the center of the baking sheet and press it into a disc shape that is about an inch thick. Cut the dough into 8 wedges and separate the individual scones on the baking sheet.
  • In a small bowl, make the cinnamon topping by mixing together the brown sugar, turbinado sugar and cinnamon. Spoon the topping on top of the scones in an even layer. Gently press the topping so that it sticks to the scone.
  • Bake the scones for 12-15 minutes until the topping is browning and the scones are starting to brown at the sides.

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