Spiced Pumpkin Scones with Cinnamon Whipped Cream
Pumpkin scones became popular in the 1990s due to their appearance in a famous coffee chain’s menu.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Spiced Pumpkin Scones with Cinnamon Whipped Cream
Ingredients
Instructions
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Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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In a large bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, and egg until well combined.
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In a separate bowl, combine the all-purpose flour, baking powder, cinnamon powder, nutmeg powder, ground ginger, salt, and granulated sugar.
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Cut the unsalted butter into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingertips to mix the butter into the flour mixture until it resembles coarse crumbs.
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Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
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Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1 inch (5 cm) thick.
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Use a round biscuit cutter to cut out scones from the dough. Place them on the prepared baking sheet.
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Bake for 12-15 minutes, or until the scones are golden brown on top.
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While the scones are cooling, prepare the cinnamon whipped cream by whisking together the whipping cream, powdered sugar, and cinnamon powder until stiff peaks form.
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Serve the spiced pumpkin scones with a dollop of cinnamon whipped cream on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
