Well hello again!
Are you in the mood for one more delicious pumpkin recipe? I hope so, because these Pumpkin Cinnamon Swirl Scones are pretty incredible. At least my husband and boys think so! They devoured them and have begged me to make them again soon! Which I will soon now that all the Thanksgiving cooking and baking is over.
How was your Thanksgiving? I hope it was nice! The year 2020 has been a strange one, but I have to admit that there have been a few unexpected blessings too. We always enjoy a big Thanksgiving gathering with lots of friends or family but this year, for the first time, it was just us. I thought I would be sad, but surprisingly it was a wonderful day. Don’t get me wrong, I will be so happy when, hopefully, our big Thanksgiving gatherings will resume, but I think I will always treasure this year when it was just my own little family. It was definitely different, but special. Did your Thanksgiving look different this year too?
Do you have happen to have some leftover pumpkin puree in the fridge? I do and I know what I will be making in the morning. These scones are fun to make and fill your kitchen with the most wonderful smell as they bake. Folding the dough creates pretty layers of cinnamon sugar, making these scones totally irresistible! The maple glaze is the perfect finishing touch. I hope you enjoy them as much as we do!
Other scone recipes we love:
Cheddar Chive Savory Scones
Vanilla Bean Scones (like Starbucks)
Lemon Poppyseed Scones
Pumpkin Cinnamon Swirl Scones
Ingredients
- 2 cups all-purpose flour
- ¼ cup white sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 8 Tablespoons cold butter, cut into chunks
- ½ cup pumpkin pureé
- 1/4 cup buttermilk
Cinnamon Sugar Topping
- 2 Tablespoons white sugar
- 1 teaspoon cinnamon
For the glaze:
- 1 cup powdered sugar
- 1 Tablespoon pure maple syrup
- 1–2 Tablespoons heavy cream or milk
Instructions
- In a large bowl combine the flour, sugar, baking powder, salt, and spices.
- Add the cold butter chunks and stir gently to coat them with the flour mixture. Use a pastry cutter or two knives to break the butter up until it resembles small peas.
- Make a well in the middle of the bowl and add the pumpkin and buttermilk. Use a spatula or wooden spoon to moisten the ingredients and then use floured hands to knead everything into a scraggly dough.
- Turn the dough onto a floured surface and knead a few times until all the dry bits come together.
- Flatten the dough into a rectangle and roll out to about 9×13, trying to keep it as smooth and even as possible. Make sure the surface is floured and your dough isn’t too sticky.
- Combine the cinnamon and sugar and sprinkle it evenly over the dough.
- Fold the top 1/4 over, and then fold 2 more times until you have a long and thin rectangle of dough.
- Cleanly cut the dough once down the middle, then into quarters, and finally each quarter diagonally to make 8 scones.
- Transfer them to a cookie sheet and pop it into the freezer while the oven preheats to 375F.
- Bake for 18-20 minutes or until golden with the tops feeling firm. Cool on a wire rack.
- Prepare the glaze by stirring all the ingredients together. Drizzle over the warm scones and enjoy!
Recipe Source: adapted from The Baker Chic
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