Pumpkin Cream Scones
Recipe type: High Altitude
Serves: 12 Scones
Tender, spiced pumpkin cream scones adjusted for high altitude baking 6,500-7,000 feet above sea level.
  • 2¼ cups all-purpose flour
  • ¼ cup dark brown sugar
  • ¾ tablespoon + ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1¾ teaspoons ground cinnamon
  • 1¼ teaspoons ground ginger
  • 1¼ teaspoons ground nutmeg
  • 1 teaspoon ground allspice or cloves
  • ½ cup plus 2 tablespoons (1¼ sticks) unsalted butter, cut into ½ inch cubes, chilled)
  • 1 egg
  • 1 cup pumpkin puree
  • ⅓ cup half and half
  • 2 tablespoons molasses
  • Topping:
  • ⅓ cup sugar
  • ⅛ teaspoon ground cinnamon
  • ⅓ cup pumpkin seeds
  1. Preheat your oven to 375 F. Line a baking sheet with parchment.
  2. For topping, combine sugar and cinnamon and set aside.
  3. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and spices.
  4. Add the cubed butter and use your fingertips to work it into the flour mixture until a few pea-size chunks of butter remain.
  5. In a separate bowl, whisk together the egg, pumpkin puree, half and half, and molasses.
  6. Pour the egg mixture over the dry ingredients and fold everything together until the dry ingredients are evenly moistened. You don't want to over mix or the scones will be tough.
  7. With an ice cream scoop, drop golf ball-size mounds on your prepared baking sheet, about 2 inches apart.
  8. Top each scone with pumpkin seeds and a generous dusting of the cinnamon sugar.
  9. Bake for about 20-25 minutes or until the scones are golden brown along the edges.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/breakfast/2016/09/18/pumpkin-cream-scones/