Pumpkin and Walnut Scones
Pumpkins are quintessential fall. And wrapping them into alight, tender scone, one that’s layered with spices of cinnamon, nutmeg, cloves and allspice, creates a delicious autumn bite.
Equipment
- Electric mixer
- 2 Baking sheets, lined with silicone liners or parchment paper
Ingredients
- For the scones:
- 2-½ cups flour, plus extra for patting out the dough
- 6 tablespoons 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
- ⅔ cup pumpkin purée
- ¾ cup toasted walnuts, chopped
- For the egg wash:
- 2 tablespoons cream or half-n-half
- 1 extra-large egg
- For the glaze:
- 1-½ tablespoons cream
- 1 cup sifted powdered sugar
Instructions
- For 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.
- For 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.
- For 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.