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.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Baked Good
Keyword: honey butter, pumpkin, scones, Tea Time
Servings: 12
Author: Adapted from the Double Chocolate Pumpkin Scones recipe provided on Spache the Spatula website.
Ingredients
Scones:
4 1/2cupsall purpose flour
1/2cupsugar
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1teaspooncinnamon
3/4teaspoonground ginger
3/4teaspoonground cloves
1/2teaspoonground nutmeg
3/4pound24 tablespoons unsalted butter, cut into 1/2 inch pieces and frozen
1/2cupfull fat sour cream
1/2cuppumpkin puree
1tablespoonpure vanilla extract
2-3tablespooncream
turbinado sugar for sprinkling
parchment paper
Whipped Cinnamon Honey Butter:
1/2cupbutter
1/2cuppowdered sugar
1/2cuphoney
1teaspooncinnamon
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.