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Cozy Brown Sugar Pumpkin Scones: Easy Fall Breakfast

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These tender, flaky brown sugar pumpkin scones are the perfect fall breakfast or brunch treat. With a crisp caramelized exterior and a soft, moist interior, they come together in under 45 minutes using simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1 cup (245g) Pumpkin Puree
  • ½ cup (115g) Unsalted Butter, cold and cubed
  • ½ cup (100g) Brown Sugar, packed
  • ¼ cup (60ml) Heavy Cream
  • 1 large Egg, room temperature
  • 2 teaspoons Pumpkin Pie Spice
  • 2 tablespoons Granulated Sugar (for topping)
  • Pinch of Cinnamon (for topping)

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until uniform.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles pea-sized pieces. Do not overwork.
  4. In a separate small bowl, whisk together the pumpkin puree, heavy cream, and egg.
  5. Pour the wet mixture into the dry ingredients. Gently fold with a fork or spatula until the dough just comes together and looks shaggy. Do not knead.
  6. Turn the dough out onto a lightly floured surface. Gently press it into a rectangle about 1 inch thick.
  7. Cut the rectangle into 8 equal triangles using a sharp knife. Place scones on the baking sheet, spaced 2 inches apart.
  8. Brush the tops lightly with a little extra heavy cream and sprinkle generously with the granulated sugar mixed with a pinch of cinnamon.
  9. Bake for 18-22 minutes, or until golden brown on top and firm to the touch.
  10. Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool for another 5 minutes before serving.

Notes

Keep all ingredients, especially butter, as cold as possible for flaky scones. Do not overmix the dough. If your pumpkin puree is watery, drain it in a cheesecloth for 15 minutes. Scones are best served warm but can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin scones, fall breakfast, brown sugar scones, easy baking, autumn recipes, brunch ideas, pumpkin spice

Find it online: https://tomyumy.com/cozy-brown-sugar-pumpkin-scones-easy-fall-breakfast/