Simple and delicious Pumpkin Spice Scones, a crunchy outside with a soft cakey inside, topped off with butterscotch and white chocolate to make it the ultimate morning coffee treat. Scroll to the bottom to see the texture of these delicious pumpkin spice scones and to get the recipe below! Enjoy this fall baking season! Love the Big Booty Baker!
How To Make Pumpkin Spice Scones:
So before you read any further go put a stick of unsalted butter in your freezer right now! Like right now, get up off your comfy couch, with your blanket, and your favorite snack and GO PUT THAT STICK OF BUTTER IN THE FREEZER! Okay, now that we got that out of the way, here’s the procedure:
Whisk all of the dry ingredients together in a large bowl: flour, baking powder, cinnamon, pumpkin pie spice, and salt. Grate frozen butter using a box grater into the flour mixture and combine with a pastry cutter or two forks until the mixture resembles coarse crumbs.
WHY GRATE THE BUTTER? Well, good question. I know its a little bit of work, but well worth it. Having little chunks of butter mixed in with the dough creates a flaky texture in the scone, similar to the concept for pie crust.
In another bowl, whisk together the remaining ingredients: heavy cream, an egg, pumpkin puree, and brown sugar. Drizzle over flour/butter mixture and mix until just combined.
Dump dough onto a floured surface and shape into an 8 inch disk. Cut 8 equal pieces and place scone at least 2 inches apart onto baking sheet
Brush with extra heavy cream and sprinkle with extra sugar if desired. Baking for 20-25 minutes or until lightly browned. Remove from oven and let cool completely. Drizzle optional white chocolate and butterscotch on top and enjoy!
(The heavy cream on top gives a nice crunch and shiny outside.)
Love Fall Treats? Me To!
Here are some more fall recipes on my blog!
PUMPKIN BUTTERSCOTCH CHIP COOKIES
NO-BAKE MINI PUMPKIN CHEESECAKES
Pumpkin Spice Scones
Ingredients
- 2 cups (250g) all-purpose flour
- 2½ tsp baking powder
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup (113g) unsalted butter frozen
- ⅓ cup (105ml) heavy cream plus 2 tbsp for brushing at the end
- 1 egg
- ½ cup (115g) canned pumpkin puree
- ½ cup (100g) light brown sugar
Optional
- ¼ cup white chocolate melted
- ¼ cup butterscotch chips melted
Instructions
- Preheat oven to 400°F, and line a baking sheet with parchment paper; set aside.
- Whisk all of the dry ingredients together in a large bowl: flour, baking powder, cinnamon, pumpkin pie spice, and salt. Grate frozen butter using a box grater into the flour mixture and combine with a pastry cutter or two forks until the mixture resembles coarse crumbs.
- In another bowl, whisk together the remaining ingredients: heavy cream, an egg, pumpkin puree, and brown sugar. Drizzle over flour/butter mixture and mix until just combined.
- Dump dough onto a floured surface and shape into an 8 inch disk. Cut 8 equal pieces and place scone at least 2 inches apart onto baking sheet.
- Brush with extra heavy cream and sprinkle with extra sugar if desired. Baking for 20-25 minutes or until lightly browned. Remove from oven and let cool completely. Drizzle optional white chocolate and butterscotch on top and enjoy!