Description
Tender, flaky Pumpkin Snickerdoodle Scones are packed with cozy fall flavors of cinnamon and nutmeg, finished with a sweet cinnamon-sugar topping. These easy-to-make scones are perfect for a comforting breakfast or snack.
Ingredients
Scale
- For the Scones:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup cold butter, cubed
- ¾ cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- For the Cinnamon Sugar Topping:
- ¼ cup sugar
- 1 teaspoon cinnamon
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Cut in Butter: Add cubed cold butter and cut into the flour mixture until it resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk together pumpkin purée, egg, and vanilla extract. Add to the dry ingredients, stirring until just combined.
- Shape and Cut: Transfer dough onto a floured surface, shape it into a 1-inch thick circle, and cut into 8 wedges. Place wedges on the prepared baking sheet.
- Add Topping: Mix sugar and cinnamon for the topping. Sprinkle generously over each scone.
- Bake: Bake for 15-18 minutes, or until golden. Allow scones to cool on the baking sheet for a few minutes before serving.
Notes
- For extra flavor, add a pinch of ground cloves or ginger to the scone batter.
- These scones are perfect warm or can be enjoyed at room temperature.
- To store, place in an airtight container for up to 2 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 12g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
