These moist, soft pumpkin spice scones are just sugary enough to satisfy your sweet tooth. Perfect for breakfast or alongside your afternoon cup of coffee.
2cupsall purpose flour
1stickcold unsalted butter
3/4cupunsweetened pumpkin puree(fresh or canned)
Preheat the oven to 350°F.
Whisk the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves together in a large bowl until combined.
Grate the butter with a box grater and scatter it over the flour mixture, cutting the butter in with a pastry cutter or two knives until you get a sandy texture that resembles cornmeal.
In a separate bowl, combine the pumpkin puree, honey, heavy cream, egg, and vanilla and whisk well until the ingredients are blended together completely.
Pour the pumpkin mixture into the flour mixture and stir well until you get a soft dough. It will still be quite crumbly.
Transfer the dough to a floured piece of parchment paper and knead it well with floured hands until it comes together.
Use your hands to shape it into a circle about 2 inches thick, and then slice it into 8 even triangles.
Transfer the parchment paper with the dough triangles onto a baking sheet and bake on the middle rack of the oven for 12 to 15 minutes, until the scones are golden brown and a toothpick inserted in the center of one comes out clean.
Let the scones cool for a few minutes a wire cooling rack before serving.