Description
Delightful Pumpkin Cardamom Scones that blend warm fall flavors into light, flaky pastry, perfect for breakfast or afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup pumpkin puree
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cardamom, and cinnamon.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, mix the pumpkin puree, heavy cream, vanilla extract, and egg.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Turn the dough out onto a floured surface and pat it into a circle about 1-inch thick.
- Cut into wedges and place on the prepared baking sheet.
- Bake for 15-20 minutes, or until lightly golden.
- Serve warm with butter or clotted cream.
Notes
For best texture, use cold butter; do not overmix the dough.
- Prep Time: 15
- Cook Time: 20
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg