Description
Pumpkin snickerdoodle scones blend autumn’s warmth with classic cookie charm, creating a delightful breakfast pastry. Cinnamon-sugar coating and tender crumb invite sweet memories of seasonal comfort and homemade indulgence you’ll savor with each bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 3/4 cup (180 ml) pumpkin puree
- 1/2 cup (120 ml) cold butter, cubed
- 1 large egg
Dry Ingredients:
- 1/2 cup (120 ml) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Topping:
- 1/4 cup (60 ml) sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by setting the temperature to 400°F (200°C) and lining a baking sheet with parchment paper for optimal scone baking.
- Create a dry ingredient foundation by thoroughly combining flour, sugar, baking powder, salt, ground cinnamon, and nutmeg in a spacious mixing bowl using a whisk.
- Integrate cold butter into the flour mixture, using a pastry cutter or fingertips to break down the butter until the texture resembles coarse, sandy crumbs.
- Craft a wet ingredient blend by whisking pumpkin purée, egg, and vanilla extract until smooth and well-incorporated.
- Merge the wet and dry ingredients, gently folding until just combined to prevent overmixing and maintain a tender scone texture.
- Transfer the dough onto a lightly floured surface, carefully shaping it into a circular disk approximately 1-inch thick.
- Divide the circular dough into eight equal wedges, ensuring precise and uniform cutting for consistent baking.
- Arrange the scone wedges on the prepared baking sheet, leaving slight separation between each piece.
- Prepare a fragrant topping by mixing granulated sugar and ground cinnamon, then generously sprinkle over each scone surface.
- Place the scones in the preheated oven and bake for 15-18 minutes, watching for a golden-brown coloration and firm edges.
- Remove from the oven and allow the scones to rest on the baking sheet for a few minutes, enabling them to set and cool slightly before serving.
Notes
- Use extremely cold butter for the flakiest, most tender scone texture that practically melts in your mouth.
- Handle the dough minimally to prevent developing gluten, which would make scones tough and dense instead of light and crumbly.
- Dust the cutting surface with flour to prevent sticky dough from clinging and ensure clean, sharp scone edges.
- If you’re dairy-free, substitute cold coconut oil or vegan butter for traditional butter without compromising the rich, buttery flavor profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg