Pumpkin Fruit Scones
Indulge in the cozy, autumnal flavors of these Pumpkin Fruit Scones—a delightful twist on the classic scone that's perfect for fall mornings or holiday gatherings. Made with real pumpkin puree, warm spices like cinnamon and nutmeg, and bursts of sweetness from raisins or dried cranberries, these scones are tender, buttery, and irresistibly fragrant. The recipe combines flaky layers with a golden egg-wash finish, ensuring a bakery-worthy treat that's just as beautiful as it is delicious. With only 15 minutes of prep time, these seasonal scones are quick to whip up and pair wonderfully with a cup of coffee or a dollop of cream. Whether you're embracing pumpkin season or looking for a unique treat to impress your guests, these Pumpkin Fruit Scones are sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 0.5 cup pumpkin puree
- 0.3 cup heavy cream
- 1 teaspoon vanilla extract
- 0.5 cup raisins or dried cranberries
- 1 large egg (for egg wash)
- 1 tablespoon milk (for egg wash)
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, cinnamon, nutmeg, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, heavy cream, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the raisins or dried cranberries.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat or roll the dough into a 1-inch thick round.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Place the wedges onto the prepared baking sheet, spacing them evenly apart.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the scones with the egg wash for a golden finish.
Bake the scones in the preheated oven for 18-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool slightly on the baking sheet before serving.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 12.1 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 148 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
