Mini Pumpkin Scones

Scones are one of the easiest treats to prepare, and this pumpkin version is no exception. Pair them with hot coffee or apple cider: Just dunk for a mouthful of fall flavor.

Serves: 16Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 16

Ingredients

  • 2 cups all-purpose flour
  • ⅓ cup packed brown sugar
  • 2 Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground cloves
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1½ tsp. cinnamon
  • ¼ tsp. salt
  • ½ cup unsalted butter, cut into small pieces
  • ½ cup pumpkin purée
  • 3 Tbsp. milk
  • 1 large egg
  • 1½ tsp. vanilla

Directions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, combine flour, sugars, baking powder, baking soda, spices, and salt. Add cold butter, using your fingers or a pastry cutter to work the butter into the dry ingredients until mixture is crumbly.
  • In a separate bowl, whisk pumpkin purée, milk, egg, and vanilla. Add mixture to dry ingredients and stir until dough is combined and soft.
  • Prepare a floured surface, and knead the dough just until it comes together. Using a rolling pin, roll the dough into a rectangle roughly 1" thick and 8" × 8". Use a large knife to cut the dough into small triangles, first by cutting the dough into halves, the halved again, repeating until you have 16 triangles.
  • Place scones onto prepared baking sheet and bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Serve immediately, or store in an airtight container for up to 5 days.

Recipe Information

Serves: 16

Ingredients

  • 2 cups all-purpose flour
  • ⅓ cup packed brown sugar
  • 2 Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground cloves
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1½ tsp. cinnamon
  • ¼ tsp. salt
  • ½ cup unsalted butter, cut into small pieces
  • ½ cup pumpkin purée
  • 3 Tbsp. milk
  • 1 large egg
  • 1½ tsp. vanilla

Directions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, combine flour, sugars, baking powder, baking soda, spices, and salt. Add cold butter, using your fingers or a pastry cutter to work the butter into the dry ingredients until mixture is crumbly.
  • In a separate bowl, whisk pumpkin purée, milk, egg, and vanilla. Add mixture to dry ingredients and stir until dough is combined and soft.
  • Prepare a floured surface, and knead the dough just until it comes together. Using a rolling pin, roll the dough into a rectangle roughly 1" thick and 8" × 8". Use a large knife to cut the dough into small triangles, first by cutting the dough into halves, the halved again, repeating until you have 16 triangles.
  • Place scones onto prepared baking sheet and bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Serve immediately, or store in an airtight container for up to 5 days.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat6g
Saturated Fat4g
Cholesterol25mg
Sodium85mg
Total Carbohydrate19g
Dietary Fiber1g
Sugars7g
Protein2g