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To make bakery-style cinnamon pumpkin scones, you need these key ingredients: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup cold unsalted butter, cubed - 1/2 cup canned pumpkin puree - 1/4 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - Additional cinnamon sugar for topping (1 tablespoon sugar mixed with 1 teaspoon cinnamon) These ingredients work together to create soft, flavorful scones with a perfect crumb. You can enhance the flavor of your scones with these optional ingredients: - Chopped nuts, like walnuts or pecans - Chocolate chips for a sweet twist - Dried cranberries or raisins for added texture - A pinch of ginger for a spicy kick Try adding one or more of these to make your scones unique. If you don’t have an ingredient, here are some substitutes you can use: - Use whole wheat flour for a healthier option. - Swap granulated sugar with brown sugar for a deeper flavor. - For a dairy-free option, use coconut cream instead of heavy cream. - Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). These substitutions keep the scones delicious while catering to your needs. Start by preheating your oven to 400°F (200°C). This step is key. It helps the scones rise well. Next, line a baking sheet with parchment paper. This keeps the scones from sticking. It also makes cleanup easy. In a large bowl, whisk together the dry ingredients. Combine 2 cups of flour, 1/2 cup of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt. Mix until everything is well blended. This creates a strong base for your scones. Add 1/2 cup of cold, cubed butter to the dry mix. Use a pastry cutter or your fingers. Work the butter into the flour until it looks like coarse crumbs. This step gives the scones a light and fluffy texture. Don’t rush it; take your time to make sure it’s mixed well. In another bowl, mix together the wet ingredients. Combine 1/2 cup of pumpkin puree, 1/4 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Stir until smooth. This mixture adds moisture and flavor to your scones. Pour the pumpkin mixture into the dry ingredients. Gently stir until just moistened. Avoid overmixing; this keeps the scones tender. Once combined, turn the dough onto a floured surface. Shape it into a circle that is about 1-inch thick. Cut the circle into 8 wedges. Place them on the prepared baking sheet. This will give each scone a nice shape. Brush the tops with a little extra cream. Finally, sprinkle the cinnamon sugar mixture over them for a sweet finish. Bake the scones in your preheated oven for 15 to 20 minutes. They should turn golden brown. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready. Let them cool on the baking sheet for a few minutes. Then transfer to a wire rack to cool completely. Enjoy your perfectly fluffy cinnamon pumpkin scones! To get that soft and fluffy texture, keep the butter cold. Use a pastry cutter to mix it into the flour. This keeps the butter in small pieces, which helps create steam as the scones bake. Steam gives the scones a light and airy feel. Don’t overmix the dough; stop as soon as the flour is moistened. This will help your scones rise nicely. One common mistake is not using cold ingredients. Always keep your butter and cream cold. Another mistake is overworking the dough. Overmixing makes the scones tough instead of tender. Lastly, ensure your baking powder is fresh. Old baking powder can lead to flat scones. For extra flavor, add spices like ginger or cloves. You can also mix in chopped nuts or chocolate chips. A touch of maple syrup can elevate the sweetness. If you want a crunch, sprinkle more cinnamon sugar on top before baking. These small changes can make a big difference in taste. {{image_2}} You can easily change your cinnamon pumpkin scones by adding mix-ins. Nuts like walnuts or pecans add a nice crunch. They also give a rich flavor that pairs well with pumpkin. Chocolate chips are another great choice. They bring sweetness and melt in your mouth. Just remember to fold them in gently so the dough stays fluffy. If you want to try different sweeteners, you have options. Maple syrup or honey can replace granulated sugar. They add a unique taste that works well with pumpkin. You can also experiment with spices. Adding ginger or cloves gives a warm, cozy flavor. Each change will give you a new twist on the classic scone. Making these scones gluten-free is simple. Use a gluten-free flour blend instead of all-purpose flour. This will keep your scones light and fluffy. For a vegan option, replace the butter with coconut oil. Also, swap the heavy cream and egg for plant-based milk and a flax egg. These changes keep the scones moist and delicious while catering to your diet. To keep your cinnamon pumpkin scones fresh, store them in an airtight container. This helps maintain their soft texture. You can place parchment paper between layers to prevent sticking. Keep them at room temperature for up to three days. If you want to store them longer, the fridge is also an option. Just make sure they are in a sealed bag. Freezing is a great way to enjoy scones later. First, let the scones cool completely. Then, wrap each one in plastic wrap. Place them in a freezer bag, removing as much air as possible. They can stay frozen for up to three months. When you're ready to eat, thaw them overnight in the fridge. To reheat your scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Warm them for about 10 minutes. This will make them soft and fluffy again. You can also use a microwave, but be careful not to dry them out. Heat them for about 15-20 seconds at a time, checking often. Enjoy your tasty treat! Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it's smooth and not watery. Fresh pumpkin can add a richer taste. It may need a bit of adjustment for moisture in your dough. Check the color and texture. They should be golden brown. Insert a toothpick in the center to test. If it comes out clean, they are done. The scones should feel firm but soft. Serve them warm for the best flavor. A pat of butter can add richness. You can also enjoy them with cream cheese or a drizzle of maple syrup. Pairing with coffee or tea makes it a cozy treat. Yes, you can prepare the dough ahead. Shape the scones and freeze them before baking. When ready, bake them straight from the freezer. They’ll still be fluffy and tasty, just like fresh! You now have all you need to make delicious cinnamon pumpkin scones. We covered essential ingredients, tips for the perfect texture, and storage options. Remember, practice will improve your skills. Explore variations to suit your taste. These scones will impress your family and friends. Enjoy the process and have fun baking. Soon, you’ll create warm, fresh scones that everyone loves. Get started and make your kitchen smell amazing!

Bakery-Style Cinnamon Pumpkin Scones

Enjoy the warm flavors of fall with these bakery-style cinnamon pumpkin scones! Perfect for breakfast or a cozy afternoon treat, this easy recipe combines tender scones with sweet pumpkin and aromatic spices. Discover how simple ingredients come together to create a delightful snack that's sure to impress. Click through to explore the full recipe and elevate your baking game this season!
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed

1/2 cup canned pumpkin puree

1/4 cup heavy cream

1 large egg

1 teaspoon vanilla extract

Additional cinnamon sugar for topping (1 tablespoon sugar mixed with 1 teaspoon cinnamon)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

      Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

        In a separate bowl, mix together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.

          Pour the pumpkin mixture into the flour mixture and gently combine until just moistened. Be careful not to overmix.

            Turn the dough onto a lightly floured surface and shape it into a circle about 1-inch thick. Cut the circle into 8 wedges and place them on the prepared baking sheet.

              Brush the tops of the scones with a little extra cream and sprinkle the cinnamon sugar mixture over them.

                Bake in the preheated oven for 15-20 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.

                  Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones