The last few days have really started to look and feel like fall here in Colorado. We’ve had a couple of big rainstorms that have knocked tons of the already dropping leaves off of the trees, covering the sidewalks and streets in a collage of yellow, red, and orange. Grocery stores now have displays of pumpkins, gourds, and winter squash set up. I’ve been so tempted to buy some pumpkins to put out on my front porch, but I’m trying to hold off another week so they aren’t rotten by Halloween. This cooler weather, along with the sites of fall, totally has me in the mood to get my pumpkin baking on. Last weekend I baked up a batch of these Cinnamon Sugar Pumpkin Scones. Lets just say they were gone before the weekend was over.
The inspiration for these scones came from Jessica’s new cookbook, Seriously Delish. Do you guys have this cookbook yet? If you don’t make sure it’s the next cookbook you buy! It is filled with so many amazing recipes all of which leave my mouth watering! For these Cinnamon Sugar Pumpkin Scones I took the basic scone recipe she uses for her Strawberry Coffee Cake Scones and fallified it…yes I know fallified isn’t a word, but it is in Danae’s world! Aside from the delicious pumpkin and cinnamon flavor that these scones were full of, I was amazed at how moist they turned out. These scones are nothing like those dried out rocks you find in the grocery store that leave you choking and reaching for your coffee. Nope, these little lovelies are tender, moist, and flakey just the way scones should be!
The scones are made with a blend of whole wheat pastry flour, all purpose flour, and a little almond flour for texture and nuttiness. They are surprisingly light, using only 2 tablespoons of butter. The rest of the moisture comes from the Greek yogurt, pumpkin puree, and a little bit of milk. The scones are of course flavored with a delicious combination of pumpkin pie spices and they make the whole house smell incredible when they are baking. To finish the pumpkin scones off before baking, I sprinkled them with cinnamon sugar, giving them a nice crisp topping. Once they came out of the oven I let them cool just long enough so that I didn’t burn all my tastebuds off. Holy pumpkin goodness they were delicious!
These scones are only mildly sweet as most scones are, so don’t bite into them thinking it’s a cinnamon roll. Now if we were in England the proper way to eat these scones would be with clotted cream and some jam, but we’re in Colorado and I don’t have time to clot my cream, so instead I used the remaining cinnamon sugar that was left and mixed it with some room temperature butter. Wa-lah! Cinnamon sugar butter to spread over your Cinnamon Sugar Pumpkin Scones, you’re welcome! Since it’s October, it’s perfectly acceptable for you to start baking everything pumpkin. So get to the store and grab a can of pumpkin puree then make these fallified Cinnamon Sugar Pumpkin Scones!
More Pumpkin Recipes
No Bake Mini Pumpkin Cheesecakes
Cinnamon Sugar Pumpkin Scones
Moist, flakey, pumpkin scones topped with sweet cinnamon sugar! Fall breakfast never tasted so good!
For the Scones
- 1 1/4 cups whole wheat pastry flour
- 3/4 cup all purpose flour
- 2 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8. teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup unsweetened pumpkin puree
- 1 teaspoons vanilla extract
- 2 tablespoons plain non-fat Greek yogurt
- 3 tablespoons cold unsalted butter, cubed
- 1/4 cup milk of choice
For the Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 425° F. and line a baking sheet with parchment paper.
- In a large bowl whisk together the flour, brown sugar, baking powder, baking soda, salt, and spices. In a second bowl whisk together the pumpkin, vanilla, and greek yogurt.
- Using a pastry cutter or fork, cut the cold cubed butter and the pumpkin mixture into the dry ingredients until pea sized chunks form. Pour in the milk and stir until the dough comes together.
- Dump the dough out onto a floured surface and knead it several times (if the dough is sticky sprinkle a little more flour on top of it before you begin kneading). Pat the dough into a 1 inch thick circle or rectangle and cut out 8 scones (you can also use a cookie cutter).
- Place the scones on the baking sheet and brush the tops with milk and sprinkle with about 1/4 teaspoon of the cinnamon sugar mixture. Bake for 10-12 minutes or until the scones are set and golden in color.
- Remove from the oven and cool on a wire rack. While the scones are cooling whisk together the remaining cinnamon sugar and a few tablespoons of room temperature butter for the cinnamon sugar butter.
Amount Per Serving: Calories: 184Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 243mgCarbohydrates: 31gFiber: 1gSugar: 7gProtein: 4g
Jessica @ Jessica in the Kitchen says
Oh my Danae, this scones look fabulous. I’ve heard that Jessica’s cookbook is amazing! I must get a good look at it. I totally agree on all the pumpkin recipes!
Thanks Jessica! You totally need to get your hands on Jessica’s cookbook, I’m in love with it!
Jessica @ A Kitchen Addiction says
I can’t resist a good scone! Perfect fall breakfast!
Same here Jessica! Scones and fall were made for each other!