Classic Pumpkin Scones Recipe- Soft and Fluffy
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- Опубліковано 4 лют 2025
- I worked on these classic pumpkin scones for quite a while before I was fully happy with the texture and flavor. I wanted to make sure they had plenty of flavor from the pumpkin, not just from the spices, while also staying tender and flaky.
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INGREDIENTS
FOR THE SCONES
-360 grams (3 cups) all-purpose flour
-100 grams (1/2 cup) light brown sugar
-10 grams (1 tablespoon) baking powder
-3 grams (1/2 teaspoon) kosher salt
-1 tablespoon pumpkin pie spice
-113 grams (1 stick, 1/2 cup) unsalted butter, cold and cut into cubes
-118 grams (1/2 cup, 120 milliliters) heavy cream
1 large egg, cold
-200 grams (1 cup) pumpkin puree (not pumpkin pie filling)
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Greetings from Malaysia..
Wow, your classic pumpkin scones look so tempting & perfectly baked.. really appreciate your effort to share this great recipe..
Thank you!
Wow… This is my exact recipe. And it’s yummy!
Thanks. I can't wait to bake this
loved the recipe and dish :)
Just what I’ve been looking for! Can I use a cast iron scone pan? Thanks for the concise and clear instructions.
Yes you can!
Yum, I’m eager to bake these.
I hope you try them!
Hi ! Can this batter be freezed ?
I have a dairy allergy. Is there a scone recipe that does not use dairy?
You can replace the cream with a non-dairy milk and replace the butter with a vegan butter.
Wonderful recipe. Can I do the final shaping using my hand, to form them into balls rather than cutting them as triangle?
Sure! I would flatten them slightly so they aren't super rounded though. you want to give them an even bake.
I love your shows but I am a senior that must keep taking your tapes back over and over again because you talk so fast. I realize young people can keep up but please try to speak slower for us seniors.
❤💕🤗
Hi Marie, it might be helpful to click on the link to the full recipe post that is in every video description. It will take you to a written post that goes into detail about how to make the recipe with the recipe written out. The video is a supplement to that. ❤️