I’ve been looking for a recipe for perfect scones for a while now. When I lived in Montreal, I loved going to the Cardinal Tea Room for their perfect blueberry scones: crisp and buttery–almost deep fried–on the outside, and flaky and light as a cloud on the inside. With some clotted cream, strawberry jam, and tea, it’s the ideal breakfast, lunch, tea time, or dessert food, let me tell you. Once I even asked the server for their recipe, but she told me I’d have to just keep coming back.
That worked for a while, but after I moved I needed to know how to make my own version of those beauties! After I made my own pumpkin puree for some cookies earlier this week, I knew that it was time to combine two of my favorite treats and attempt pumpkin scones.
These scones checked off the boxes for me: pumpkin-y, crispy on the outside, and light and fluffy on the inside. They are DELIGHTFUL with a bit of butter and jam, and if you have any clotted cream, I highly recommend combining them.
- 2 3/4 cups Flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 3/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 cup cold butter, half cut into very thin pats, and half in tiny squares*
- 2/3 cups pumpkin puree (or canned pumpkin!)
- 2 large eggs
- 3 Tbsp butter, melted
- 2 Tbsp Cinnamon Sugar
- Flour (but do not grease!) a baking sheet (or flour parchment paper on a baking sheet if you are concerned about the scones sticking).
- Thoroughly combine the dry ingredients (flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and allspice) in a large mixing bowl with a whisk or fork.
- Using your hands, rub the butter and flour mixture together until the butter is mostly incorporated and the mixture is crumbly (it should stick together if you squeeze it).
- Put the pumpkin and eggs in a small bowl and whisk together until well combined, then add into the dry ingredients.
- Gently mix the wet and dry ingredients together by hand until just combined and no longer! It will be very sticky and un-dough-like. Roll with it.
- Split the dough into two halves and shape each half into a 5″ circle on the floured baking sheet, about 3/4″ thick.
- Brush the melted butter over the top and sides of each circle, covering thoroughly. Sprinkle cinnamon sugar over the surface of each (or brush over with the butter if you, like me, are incapable of evenly sprinkling).
- Run a large, sharp knife under cold water and dry it off, then cut each circle into 6 wedges. Pull the wedges apart so there’s about a 1/2″ of space for them to grow around their outer edges.
- Put the sheet, uncovered, in the freezer for 30 minutes and set the oven temperature to 425°F.
- Take the scones out of the freezer and cook for 22-25 minutes, until golden brown and so that a toothpick comes out clean from the middle. Cool on the pan and serve warm!
- for the butter, I like to slice 1/4 cup into very very thin pats and cut the rest of the stick in half length wise, and then each half in half again. Turn the stick onto its side and similarly cut into strips of four so that there are 16 long mini-sticks in the stick. Cut the whole group width wise into small squares.
- After the flour mixture and butter are combined, it will not look or feel like a dough. Just trust it, you’ll be adding in wet ingredients soon!
- If you want a sweeter scone, feel free to add in 1/2 cup of sugar instead of 1/3. This will make the dough a touch less wet and less fluffy once baked, but I am certain that the scones will still be lovely.
- To save the dough for later, stop after step 6 and skip over step 7 to step 8, so that the scones are cut but not buttered. Freeze on the tray for an hour, then seal in a bag and keep in the freezer. When you would like to bake the scones, put the scones on a floured pan, brush with butter and sugar, and bake for 27-30 minutes.