Loaded Pumpkin Scones
These pumpkin scones are dense and moist, full of ginger bits, cinnamon chips, and pecans and topped off with a sparkling layer of crunchy sugar.
Last week was my sweet Seestors birthday. She had the day off. She said she was going to go shopping. I told her to get her rump over to my house, “you don’t need to shop! You need to bake.” She’s my baby sister, I like to boss her around. She said she really needed some new jeans. I said, “whatever, when your done being depressed from trying on jeans come bake with me”. So she did! And while she baked herself a red velvet cake with cream cheese frosting I made these loaded pumpkin scones. Whew these are beyond incredible.
Loaded Pumpkin Scones
These pumpkin scones are dense and moist, full of ginger bits, cinnamon chips, and pecans. They are topped off with a sparkling layer of crunchy sugar.
Ingredients
- 3 cups all purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp allspice
- 10 tbsp butter Cut Into Cubes
- 15 ounces canned pumpkin puree
- 1 whole egg
- 1/2 cup buttermilk
- 1/2 cup chopped pecans toast pecans
- 1/2 cup chopped candied ginger
- 1/2 cup cinnamon chips
Instructions
- Toast pecans by laying them in a single layer and placing in a preheated 350℉ oven for 5 minutes. Remove allow to cool, and finely chop nuts, set aside. Candied ginger also needs to be chopped into small or fine pieces.
- In a large mixing bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
- Add cubes of cold butter in to dry ingredients, cut in with a pastry cutter. Cut until mixture is mostly combined and crumbly. It’s OK to have some visible chunks of butter.
- In a small mixing bowl combine wet ingredients: pumpkin, egg, and buttermilk. Whisk to combine.
- Make a well in the center of the dry ingredients, pour wet mixture into the well. With a large spatula stir together until everything holds together. Be careful not to over mix.
- Now fold in pecans, candied ginger, and cinnamon chips. Dough will be sticky. Flour counter top and dump scone dough out onto floured surface. Divide into two equal parts. Shape and pat each section of dough in to a 6 inch circle, each circle should be about 3/4-1 inch thick.
- Line two baking sheets with parchment paper, lightly dusted with flour. Split dough in two. Place baking sheet in freezer for 30 minutes.
Preheat oven to 425°
- After removing dough from freezer, cut each circle into 4 pieces by pushing large knife through scone.
- Place in preheated oven bake for 20-25 minutes. Toothpick should come out clean when poked into scone.
Glaze
- Whisk together ingredients for glaze. You may need to use a another tablespoon of milk. You want glaze to be runny but thick…not too runny if that makes sense.
- Allow Scones to cool for 30 minutes on a cooling rack before spooning glaze over top.
Nutrition
Serving: 1sconeCalories: 651kcalCarbohydrates: 74gProtein: 7gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 77mgSodium: 581mgPotassium: 184mgFiber: 3gSugar: 33gVitamin A: 8299IUVitamin C: 2mgCalcium: 130mgIron: 3mg
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