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Before diving into the recipe for Harvest Pumpkin Scones, it’s essential to preheat your oven. Setting the right temperature, typically 400°F (200°C) for scones, is crucial for achieving that perfect rise and golden-brown exterior. Preheating ensures that your scones start baking as soon as they hit the oven, allowing for optimal texture. A well-preheated oven creates steam that helps the scones rise beautifully while forming a crisp crust.

Pumpkin Scones with Cinnamon Drizzle

Celebrate the flavors of autumn with Harvest Pumpkin Scones drizzled with cinnamon! This delightful recipe combines the warm, comforting essence of pumpkin with fragrant spices, making it perfect for breakfast, brunch, or an afternoon snack. With simple ingredients and easy steps, you can create these irresistible scones that fill your kitchen with the smell of fall. Enjoy them warm with a cup of coffee or tea and make unforgettable seasonal memories with friends and family.
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1/2 cup canned pumpkin puree

1/4 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1/4 cup chopped pecans (optional)

For the Cinnamon Drizzle:

1 cup powdered sugar

1/2 teaspoon ground cinnamon

2-3 tablespoons milk

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat for easy cleanup.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and salt until they are evenly blended and no lumps remain.

      Cut in Butter: Add the cold, cubed butter to the bowl with the dry ingredients. Using a pastry cutter or your fingertips, mix the butter into the flour mixture until the texture resembles coarse crumbs, ensuring that some small bits of butter remain for flakiness.

        Mix Wet Ingredients: In a separate bowl, combine the pumpkin puree, heavy cream, egg, and vanilla extract. Whisk until the mixture is smooth and well integrated.

          Combine Mixtures: Pour the pumpkin mixture into the bowl containing the dry ingredients. Using a spatula, gently fold everything together until just combined. If desired, fold in the chopped pecans for added crunch and flavor.

            Shape the Dough: Lightly flour a clean work surface and turn out the dough. Knead it gently a few times until it forms a cohesive ball. Flatten the dough into a circle about 1-inch thick. Cut the circle into 8 wedges, or use a biscuit cutter to create round scones.

              Bake: Place the scones onto the prepared baking sheet, ensuring there’s space between each piece for even baking. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and a toothpick inserted comes out clean.

                Prepare Cinnamon Drizzle: As the scones bake, mix the powdered sugar, ground cinnamon, and milk in a small bowl. Stir until smooth, adjusting the milk content to achieve your desired drizzle consistency—thicker for a more textured glaze, or thinner for a finer drizzle.

                  Cool and Drizzle: Allow the scones to cool on a wire rack for about 10 minutes after baking. Once they have slightly cooled, generously drizzle the cinnamon glaze over the top of each scone.

                    Serve and Enjoy: Serve your pumpkin scones warm or at room temperature. They pair beautifully with a steaming cup of tea or coffee, making for a delightful treat that celebrates the flavors of autumn!

                      Prep Time, Total Time, Servings: 15 min | 35 min | 8 scones