Description
Delightful fall scones combining pumpkin and cardamom, perfect for breakfast or an afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup pumpkin puree
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cardamom.
- Cut in the cold butter until the mixture looks like coarse crumbs.
- In a separate bowl, mix together the pumpkin puree, heavy cream, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Turn the dough onto a lightly floured surface and gently knead it a few times.
- Pat the dough into a circle about 1 inch thick and cut into wedges.
- Place scones on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
Serve warm with butter, cream cheese, or jam. Store leftovers in an airtight container for up to two days or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American