Classic Pumpkin Scones

Ingredients

• 360 grams (3 cups) all-purpose flour
• 100 grams (1/2 cup) brown sugar, light or dark
• 10 grams (1 tablespoon) baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon pumpkin pie spice, store-bought or homemade pumpkin pie spice mix
• 113 grams (1 stick, 1/2 cup) unsalted butter, cold and cut into cubes
• 118 grams (1/2 cup, 120 milliliters) heavy cream, cold
• 1 large egg, cold
• 240 grams (1 cup) pumpkin puree, not pumpkin pie filling
• 120 grams (1 cup) powdered sugar
• 1/4 teaspoon ground cinnamon
• 2-3 tablespoons milk

Instructions

1. 1

   Read the recipe through completely. If you've never...: Read the recipe through completely. If you've never made scones before this will help with the process while making them.

2. 2

   Preheat the oven to 425ºF/220ºC.

3. 3

   Line a sheet pan with parchment paper and...: Line a sheet pan with parchment paper and set it aside.

4. 4

   Dry Ingredients: In a large mixing bowl, combine...: Dry Ingredients: In a large mixing bowl, combine the flour (360 grams/ 3 cups), brown sugar (100 grams/ ½ cup), baking powder (10 grams/ 1 tablespoon), salt (½ teaspoon) and pumpkin pie spice (1 tablespoon). Whisk together.

5. 5

   Cut in Butter: Add the cold cubed butter(113...: Cut in Butter: Add the cold cubed butter(113 grams/ 1 stick) and cut it throughout the flour mixture with a pastry blender, a fork, or your fingertips. To do this, press down on the fat as you move around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.

6. 6

   Wet Ingredients: In a separate small bowl, whisk...: Wet Ingredients: In a separate small bowl, whisk together the heavy cream (118 grams/ ½ cup), egg (1 large), and the pumpkin puree (240 grams/ 1 cup).

7. 7

   Combine: Pour the wet ingredients into the dry...: Combine: Pour the wet ingredients into the dry ingredients and mix with a silicone spatula just until the liquid is absorbed. This should only take a few turns. The dough will look incohesive but it will come together on the counter.

8. 8

   Turn the dough out onto a lightly floured...: Turn the dough out onto a lightly floured countertop and flour the top of the dough. The dough is typically a bit difficult to handle at this point, this is normal. Use a bit of pressure to press the dough together into one mass. Press the dough out to about a 1-inch (2.5 cm) thick rectangle.

9. 9

   Fold: Using a bench knife (or a metal...: Fold: Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. The dough will likely crumble during the first few turns. Be very gentle and keep patting it back together. This process is creating layers which will create flaky scones. Dust more flour on top of the dough as needed to make it manageable.

10. 10

    Cut: Pat the dough out to about a...: Cut: Pat the dough out to about a 7-inch (18 cm) circle (about 1.5-inch, 4 cm thick). Cut into 8 triangle-shaped pieces. I like to use a bench knife for this, but a sharp knife also works. Transfer the scones onto a baking sheet lined with parchment paper or a silicone baking mat. Brush lightly with cream and sprinkle liberally with turbinado or granulated sugar, if desired.

11. 11

    Freeze the scones for a minimum of 10...: Freeze the scones for a minimum of 10 minutes before baking. This will firm them up and keep them from spreading too much. You can also freeze them completely and bake them from frozen when you are ready. See note sections for details.

12. 12

    Bake at 425°F/220°C for 14-18 minutes until golden...: Bake at 425°F/220°C for 14-18 minutes until golden brown and firm when gently pressed on.

13. 13

    Cool: Transfer to a cooling rack. If using...: Cool: Transfer to a cooling rack. If using a glaze, allow the scones to cool for at least 10 minutes before adding.

14. 14

    For the Glaze: Whisk the powdered sugar(120 grams/...: For the Glaze: Whisk the powdered sugar(120 grams/ 1 cup) and cinnamon (¼ teaspoon) with enough milk (2-3 tablespoons) until you have a pourable glaze. Drizzle on the scones before serving.