Classic Pumpkin scones
Whisk together the pumpkin purée,
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egg, vanilla, and buttermilk until smooth and incorporated
2
Add flour, spices sugar, salt, baking soda to foodprocessor & pulse to combine(or use bowl & whisk)
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Add the butter & pulse until butter is pea sized (or cut butter in with pastry cutter)
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Add pumpkin mixture & pulse just until dough comes togther - do not over mix
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Sprinkle flour on a clean working surface
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Empty dough onto surface and knead a few times to help it come together into a disc
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Pat lightly to flatten into a 1½”-thick disk.
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Cut into 8 wedges
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Transfer to a parchment-lined baking sheet
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Brush scones with buttermilk and sprinkle with raw sugar if not glazing.
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Freeze for 20 minutes then bake until golden
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I like to do a double glaze - dipped in a plain one & then drizzled with a pumpkin one
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One or the other is good - but I love the combo of the two
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If using both make sure to allow the first one to set before drizzling the second
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Then drizzle on the pumpkin slice glaze
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And enjoy! Full recipe linked
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