Pumpkin Cinnamon Roll Scones
The holidays are weird this year. Well everything is weird this year, but I for one am struggling to find my identity without cooking and baking for large groups of people.
Since the beginning of the pandemic in March, I’ve gotten by with a little help from baking. I started with croissants, cookies, anything I could spend the day making and then bag up and drop off on neighbor’s porches.
Have you done anything like that the last few months? If not I highly recommend it. It checks so many wellness boxes for me.
-spend time making something beautiful and delicious – check!
-get outside (delivering treats to neighbors!) -check!
-connect with people safely in an isolating time- check!
These Pumpkin Cinnamon Roll Scones are easy, beautiful, and the perfect treat to enjoy or share on a crisp fall day.
The simple scone dough is rolled into a rectangle, sprinkled with cinnamon sugar, folded, cut, and baked to perfection.
On top goes a simple maple glaze and there you have it- the perfect thing for a crisp fall day with a cup of tea am I right?
Pumpkin Cinnamon Roll Scones
Tender pumpkin spice scones with a cinnamon sugar later and a sweet maple glaze.
Ingredients
- 2 cups (240 g) all-purpose flour
- ¼ cup ( 50g) white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 8 tablespoons (4 oz.) cold butter, cut into chunks
- ½ cup (113 grams) pumpkin pureé
- 1/4 cup (4oz.) heavy cream
For the filling
- 1/2 cup white sugar
- 2 teaspoons cinnamon
For the glaze:
- 1 cup (120 g) powdered sugar
- 1 tablespoon pure maple syrup
- 1-2 tablespoons heavy cream
Instructions
- In a large bowl combine the flour, sugar, baking powder, salt, and spices.
- Add the cold butter chunks and use your hands to smash each cube flat. Continue tossing the dough gently making sure all the pieces are smashed. (you could also use a pastry cutter or two knives to break the butter up.)
- Make a well in the middle of the bowl and add the pumpkin and cream. Use a spatula or wooden spoon to moisten the ingredients and then use floured hands to knead everything into a scraggly dough.
- Turn the dough onto a floured surface and knead a few times until it comes together and the dry bits
- Flatten the dough into a rectangle and roll out to about 9x13, trying to keep it as smooth and even as possible. Make sure the surface is floured and your dough isn't sticky.
- Combine the cinnamon and sugar and sprinkle it evenly over the dough.
- Fold the top 1/4 over, and then fold 2 more times until you have a long and thin rectangle of dough.
- Cleanly cut the dough once down the middle, then into quarters, and finally each quarter diagonally to make 8 scones.
- Transfer them to a cookie sheet and pop it into the freezer while the oven preheats to 375F. (You can place them on a plate if a cookie sheet won't fit.)
- Bake for 18-20 minutes or until golden with the tops feeling firm. Cool on a wire rack.
- Prepare the glaze by stirring all the ingredients together. Drizzle over the warm scones and enjoy!
See, I’ve just been baking things and then eating them. Which probably explains why none of my jeans fit. Not going to stop now, as we’re on the verge of a second lockdown though!! Totally adding these to my Thanksgiving breakfast agenda.
I’m a little confused with the recipe. It says to add sugar and cinnamon to the flour which I did. Now it says to add cinnamon and sugar after you roll out dough. I already started this so I’m going to add more sugar and cinnamon after I roll dough. What is the correct way to do it?
I can’t see my original comment when I was making the scones. They came out of the oven and they taste good except for the bitter after taste. What am I doing wrong?
I am so sorry I forgot to add the cinnamon sugar amounts- I have fixed that. As for bitter after taste I’m not sure
Large amount of Baking soda is the bitter taste
I don’t see amounts for the cinnamon sugar layer.
Fixed- sorry!
Need measurements for cinnamon and sugar for the filling. Did I misread?
I added them- so sorry!
These are delicious! I made them Gluten Free. They turned out great! Thanks for the recipe
I made the Pumpkin Cinnamon Roll Scone recipe and will note that in Western Montana, elev. >5,000 ft, the pumpkin plus heavy whipping cream addition to the dough does not provide adequate moisture to make dough. I added approximately 3 Tblsp of cream. Similarly, the glaze needs an extra dollop of maple syrup to liquify properly. The final result was quite tasty and a good way to use up an odd 1/2 cup of pumpkin!