Traditional Pumpkin Scones with Cinnamon Honey Butter

Scone and Honey ButterThis is the pumpkin scones recipe I selected for my Fall Tea Party. Unlike the Spiced Pumpkin Scones I made for my brunch post, these scones have the more traditional crumbly texture which I personally prefer.  I served them with whipped cinnamon honey butter.

Traditional Pumpkin Scones & Cinnamon Honey Butter

Serving Size: 12 larger or 24 smaller scones

Ingredients

    Scones:
  • 4 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 3/4 pound (24 tablespoons) unsalted butter, cut into 1/2 inch pieces and frozen
  • 1/2 cup full fat sour cream
  • 1/2 cup pumpkin puree
  • 1 tablespoon pure vanilla extract
  • 2-3 tablespoon cream
  • turbinado sugar for sprinkling
  • parchment paper
    Whipped Cinnamon Honey Butter:
  • 1/2 cup butter
  • 1/2 cup powdered sugar
  • 1/2 cup honey
  • 1 teaspoon cinnamon

Instructions

    Scones:
  • Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
  • In a food processor, combine flour, sugar, baking powder, baking soda, salt and spices. Add butter in a few batches, pulsing to combine. The mixture should resemble a coarse meal, with small chunks of butter still visible.
  • In a small bowl or measuring cup stir together sour cream, pumpkin and vanilla.
  • Transfer the flour butter mixture into a large bowl and add sour cream/pumpkin mixture and mix until the dough just begins to stick together (if its too dry add in water 1 tablespoon at a time.)
  • Turn the dough out onto a lightly floured surface and form two 6 - 7 inch rounds. Note - to make the smaller scones I served at the Fall Tea Party, I formed 4 equal sized rounds. Slice each round in half, and each half into thirds (yielding 6 scones per round.) Place 1/2 of the scones on each of the lined baking sheets.
  • Using a pastry brush, brush the top of the scones with the cream. Sprinkle each generously with turbinado sugar.
  • Bake for 25 to 30 minutes or until golden brown and firm to the touch. Note - start to check the smaller version of the scones at 20 minutes.
    Whipped Cinnamon Honey Butter:
  • Beat butter with hand mixer until light and fluffy.
  • Add remaining ingredients and beat with mixer until well blended

Notes

Adapted from the Double Chocolate Pumpkin Scones recipe provided on Spache the Spatula website.

http://itsthyme2cook.com/seasonalrecipes/traditional-pumpkin-scones-with-cinnamon-honey-butter/

 

 

 

 

 

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