Pumpkin Spice Season is all year long for this fall-loving mama. Despite the 100 degree (F) heat index outside, I was craving the comfy cozy treat of pumpkin scones with spicy chai tea. My grocery store fairies must have had an eye out for me because Libby’s Organic pureed pumpkin was marked down. I grabbed some and came home to the chill of the air conditioner to bake up my Soft Sweet Pumpkin Scones Recipe.
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For this recipe you will need:
- 3 cups of flour (I use King Arthur Unbleached All-Purpose Flour)
- 1/2 cup + 2 tbsp sugar (I used white sugar but brown sugar is used in a lot of recipes with great results.)
- 1tbsp baking powder
- 1tbsp + 1 tsp pumpkin spice seasoning
- 1 cup pumpkin puree
- 2 large eggs
- 1 pint heavy cream
- 1/2 cup of unsalted butter
Sweet Soft Pumpkin Scones Recipe
Time: This recipe takes about 1-2 hours to make (depending on if you have a little one helping you). A lot of that time is waiting.
Servings: This recipe made 16 scones and quite a bit of whipped cream with a lil cream left over for your tea.
To your mixer, add your flour, 1/2 cup of sugar, baking powder, and 1tbsp pumpkin spice seasoning.
Cut up your butter into small pats (mine were about 1/2 inch or so thick), and add to dry ingredients.
Mix until your cold butter and dry ingredients create a sandy mix. Its ok if you have a few larger clumps.
In a separate bowl, whisk together your pumpkin puree and eggs.
Add your pumpkin blend to the dry buttered ingredients and mix.
You should get a shaggy, somewhat sticky dough.
DO NOT Over mix. This will create tough scones, not soft, fluffy ones.
Scoop your mix onto parchment or wax paper.
Wrap lightly and stick in the freezer 30 minutes. This will help the dough become more manageable for shaping and baking later.
Once chilled, separate the dough into two equal forms on parchment paper. Shape into rounds about an inch or so thick.
Brush each round with a bit of heavy cream.
Blend your remaining sugar and pumpkin spice seasoning and sprinkle a small amount over the top of the scones (don’t use all of it).
Using a sharp knife, cut each round into 8 pieces.
Bake the scones in a preheated oven at 425 F for 20 minutes or until lightly browned and a toothpick comes out clean.
When scones are done, its time to whip up some spiced whipped cream!
Add 1/2 pint or so of heavy whipping cream to mixer.
Blend until begins to thicken.
Add remaining sugar and spice blend.
Blend until you get thick whipped cream (don’t over blend or it will turn into butter – not necessarily a bad thing though as that will taste good on scones too)
Serve a warm scone with a dollop or more of whipped cream and a cup of your favorite spicy chai tea. Delicious!