David Russo's Blog: Pumpkin Scones Made for Fall Mornings

No flavor is more synonymous with fall than pumpkin. From pumpkin pies to pumpkin spice lattes, it’s a universal favorite during the crisp fall months. And because you can never get too much of a good delicious thing, we’re sharing this Pumpkin Scones recipe from our friends at The Faux Martha. So, treat yourself this weekend with these yummy seasonal treats!

From The Faux Martha… These scones are sweetened just enough to highlight the earthiness of the pumpkin. Because it’s impossible to squeeze in enough pumpkin this time of year, it’s tucked into the glaze too. Lightly chopped pepita seeds serve as a natural sprinkle and crunch to the scone.

Pumpkin Scones

prep time
10 Minute/s

cook time
15 Minute/s

total time
25 Minute/s

Ingredients

½ c. pumpkin puree (fresh)
¼ c. heavy cream
1 large egg + 1 yolk
1 c. + 1 tbsp. all purpose unbleached flour
1 c. white whole wheat flour
1/3 c. pure cane sugar
1 tbsp. brown sugar, packed
1 tbsp. aluminum-free baking powder
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. grated nutmeg
½ tsp. sea salt
dash of cloves
6 tbsp. unsalted butter
Glaze
1 ½ tbsp. heavy cream
1 tbsp. pumpkin puree
dash of cinnamon
pinch of salt
¾ c. powdered sugar
2 tbsp. pepita seeds, chopped (optional)

Instructions

In a measuring cup, whisk together pumpkin, cream, and eggs. Set aside.
In a large bowl, whisk together flours, sugars, baking powder, cinnamon, ginger, nutmeg, salt, and cloves.
Using a pastry knife or your fingers, cut butter into the flour mixture until it resembles coarse meal.
Make a well in the center and pour in pumpkin mixture. Using a pastry fork and/or your hands, combine until dough just comes together. Overworking yields a tough scone.
Line baking sheet with parchment paper or Silpat. Place dough on the baking sheet and form into a 6" square (or so). Cut in thirds, then into thirds again, leaving you with 9 squares. (Lightly sprinkle hands with flour while pressing out to keep dough from sticking.)
Using a pastry bench, loosen from the bottom and evenly place on the baking sheet.
Place in freezer. Meanwhile preheat oven to 425 degrees.
Once preheated, remove scones from freezer and bake for 15 minutes.
Meanwhile, make the pumpkin glaze. Into a flat bottomed bowl, whisk together cream, pumpkin, cinnamon, and salt until evenly combined. Add in powdered sugar and whisk until no lumps remain. Once scones have cooled, dip or spoon glaze on to scone. Sprinkle with pepita seeds.
Best served same day. Store lightly covered, if at all.