As you know by now, my family loves pumpkin recipes, especially when they're so easy…
Okay, so many of you are, I’m sure, sick of pumpkin already this season. BUT…..my hubby is a pumpkin addict, so I try to do a new pumpkin SOMETHING once per month. He tolerates me always doing chocolate stuff (he doesn’t like chocolate – except brownies. Ya, he’s an odd duck!), so I figure I could be nice occasionally 😉 These Pumpkin Spice Breakfast Scones are so delish, full of pumpkin flavor, not too sweet but just enough, and are so FILLING. Perfect!!!
Adapted from King Arthur Flour
2 3/4 cup All-Purpose Flour
1/3 cup Granulated Sugar
3/4 tsp Salt
1 tbsp. Baking Powder
1 tbsp. Pumpkin Pie Spice
1/2 cup Butter (1 stick), mostly melted
15 oz. can Pumpkin (not pumpkin PIE)
2 Eggs, large
Additives – I used 1 cup Chocolate Chips & 1 cup Vanilla Chips (see other ideas below)
1/2 cup Heavy Cream
2 tbsp. Cinnamon or more Pumpkin Pie Spice
Combine all ingredients above EXCEPT Heave Cream & 2 tbsp. Cinnamon/Pie Spice at bottom of ingredient list until well mixed. Dough will be sticky!
Line a baking sheet with parchment paper, then sprinkle a bit of flour on top.
Divide dough in half. Form two circles on the parchment paper, about 5″ in diameter.
Gently brush the Heavy Cream on top and sides of each circle, then sprinkle with 2 tbsp. Cinnamon or Pumpkin Pie Spice. I used cinnamon for this batch. Use a knife to gently cut each circle into 8ths. Wiggle a bit to create just a bit of space – this makes it much easier to slice when finished.
Place baking sheet in the freezer while you preheat the oven to 425 Degrees F. When oven is ready, cook the scones for 20-25 minutes.
Enjoy warm or cool – your choice!
Notes: Other mix-in options could be Cinnamon Chips, Pecans, etc.
Here’s some other delicious Pumpkin Recipes:
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