Pumpkin Scones Recipe
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Chelsea's Messy Apron · by Chelsea Lords★ 4.0 (3)

Pumpkin Scones Recipe

NUTRITION · PER SERVING88M COOK
CAL 11%·PRO 5%
CARBS 32G56% OF CAL
1G FIBER12G OTHER19G TOTAL SUGAR
FAT 10G41% OF CAL
6G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced pumpkin scones topped with sugar and maple glaze, buttery and moist with warm fall flavors. A seasonal treat for breakfast or afternoon tea.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 2 cups flour (see note 1)
  • 2-1/2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter (frozen in small cubes, see note 1)
  • 1 large egg
  • 1/2 cup + 2 to 3 tablespoons heavy cream (divided)
  • 1/4 cup canned pumpkin (with liquid pressed out with paper towels, see note 2)
  • 1/2 cup + 2 tablespoons light brown sugar (firmly packed)
  • 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
  • White sparkling sugar (or sparkling sugar, for topping)
  • 1 cup powdered sugar
  • 1 tablespoon unsalted butter
  • 1/4 cup maple syrup
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
PREP
30M
SODIUM
136MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.