Pumpkin and Walnut Scones

Pumpkins are quintessential fall. And wrapping that flavor into a light, tender scone, one that’s layered with spices of cinnamon, nutmeg, cloves and allspice, creates a delicious autumn bite.

Scones are actually quite simple to make. Centuries old, they were originally flat and dense but through the years baking powder was added, creating a version akin to the modern scone, much like some Southern biscuits.

Pumpkin can transform a traditional scone to a wonderful seasonal treat. Spices and sugar are blended into flour, with a delicate lift delivered from baking powder. A generous amount of butter along with cream and whole eggs delivers a richness – and pumpkin purée creates that special note of fall.

As with biscuits, you want butter that’s been cubed and frozen for at least 30 minutes. When the butter is very cold pieces will hold together when blended into the flour then melt once in the oven releasing pockets of steam. Use a gentle hand when mixing and shaping, patting into rounds before cutting into wedges.

Brush the tops with an egg wash, sprinkle a bit of sugar and bake in a hot oven until tall with golden edges. And for an extra sweet touch, add a drizzle of glaze.

Perfect for a morning brunch or an afternoon treat alongside a warm espresso.

Pumpkin and Walnut Scones

For the scones:

2-½ cups all-purpose flour

6 tablespoon granulated sugar, plus 2 teaspoons for dusting the scones

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground allspice

12 tablespoons unsalted butter, cut into small pieces and chilled until very cold

2 extra large eggs

2 tablespoons heavy cream

2/3 cups pumpkin purée

¾ cup toasted walnuts, chopped

Extra flour for rolling out the dough

For the egg wash:

2 tablespoons cream or half-n-half

1 extra-large egg

Optional glaze:

1-½ tablespoons cream

1 cup sifted powdered sugar

To make the scones:

Add the flour, sugar, baking powder, kosher salt, cinnamon, nutmeg, cloves, and allspice to the bowl of a stand mixer. Using low speed mix until blended together, about 15 to 20 seconds.

Toss the pieces of cold butter in with the flour mixture. On low speed, blend the butter into the flour until it’s in small pieces, about the size of peas, about 3 to 4 minutes. It’s okay if there are some larger pieces.

Whisk together the 2 eggs with the 2 tablespoons cream and pumpkin purée.

Pour the mixture in with the flour, spices, and butter. Using low speed, blend until the flour disappears and the dough has just come together, about 1 minute. The dough will be somewhat sticky but don’t over mix or the scones will be tough.

Add the toasted walnuts to the dough, blending in on low speed, about 10 to 20 seconds.

Turn the dough out onto a large surface that has been dusted with flour. Sprinkle a small amount of flour over the top and gently gather the dough together into a smooth ball of dough. Divide the dough into two pieces and pat each into a round, about 1” thick.

Using a sharp knife, cut each round into six wedges, dusting the knife with flour between cuts to prevent it from sticking.

Place the scones on a large baking sheet, lined with either parchment paper or a Silpat liner.

To make the egg wash:

Whisk together the 2 tablespoons of cream with the remaining egg. Lightly brush the top of each scone with the egg wash. Sprinkle the tops of each scone with the remaining 2 teaspoons of sugar.

Bake in a preheated 425-degree oven for 12 to 14 minutes or until golden in color and baked through.

To make the glaze:

Whisk the cream and powdered sugar together and drizzle over the tops of the scones.

Serve warm or at room temperature. To reheat, place the scones on a baking sheet and pop in a 350-degree oven for 5 minutes. Makes 2 dozen scones.

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