Traditional Pumpkin Scones with Honey Cinnamon Butter are a real treat!
Traditional Pumpkin Scones with Honey Cinnamon Butter
There Traditional Pumpkin Scone are spicy and dense and delicious served with Honey Cinnamon Butter, These tasty treats were served at 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.
Note – Please forgive the grainy photo(s) and minimal content in this post. It is from the early days of my blog when I was still figuring things out and using the ancient camera from my iPhone 4. These posts are being gradually upgraded over time.
Traditional Pumpkin Scones & Cinnamon Honey Butter
Traditional Pumpkin Scones are dense, crumbly and spicy just like a scone should be! Delicious served with Honey Cinnamon Butter.
Print
Pin
Rate
Servings: 12
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.
[…] Because this Roasted Butternut Squash Soup is quite filling soup, I served it in cute little tasting bowls paired the with an Apple, Parmesan and Toasted Pecan Salad. As the next course I served and an array of Tea Sandwiches. Then to finish off the tea, I served a selection of sweets including, Lemon Sandwich Cookies, Chocolate Brownies with Salted Caramel Frosting, Sable Butter Cookies and Pumpkin Scones. […]