Pumpkin Scone - Vegetarian
These Pumpkin Scones bring the delightful flavors of fall right into your home kitchen. Each scone is perfectly spiced, blending cinnamon, nutmeg, ginger, and cloves with the warmth of pumpkin puree. Baked to golden perfection, these scones are both tender and crumbly, ideal for a cozy autumn snack with a cup of tea or coffee.
Ingrédients
- 2 cups all-purpose flour
- 1/3 cup brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, very cold and cut into cubes
- 1/2 cup canned pumpkin puree
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Add the cold, cubed butter into the flour mixture and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until well combined.
- Combine the wet ingredients with the dry ingredients, mixing until just combined.
- Turn the dough out onto a lightly floured surface and knead gently. Pat the dough into a 1-inch thickness and cut into 8 triangular scones.
- Place the scones onto the prepared baking sheet and bake for 15-17 minutes or until golden brown.
- Allow to cool for a few minutes before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 350kcal | Carbohydrates: 45g | Protéines: 5g | Fat: 18g | Sucre: 15g
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