Super rich and tasty pumpkin scones!
ABOUT PUMPKIN SCONES
These pumpkin scones are one of my most favorite things I’ve baked. The sweet earthiness of the kabocha adds a great flavor to the rich and buttery scone. The texture of the scone is soft and fluffy with small bits of kabocha throughout. The taste of these pumpkin scones reminds me of autumn.
MATERIALS
- ☆ Food processor
- You do not absolutely NEED a food processor for this recipe, but it makes blending the flour and butter so much easier. If you don’t have one, don’t worry, because I explain how you can mix it together with your hands in the recipe below!
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆ All-purpose flour
- All-purpose flour has a higher protein content, which builds gluten easier, but if you’re careful with mixing it shouldn’t be a problem! If you’re concerned, you can use cake flour for a lighter and more tender scone. To substitute, you need to add another ⅛ of the flour, which would be about 292g in this recipe.
- ☆ Sugar
- ☆ Baking powder
- Baking powder puffs up the scones, giving it height. If you use baking soda to replace it, you will also need an acid like cream of tartar or citrus juice to create the carbon dioxide reaction to make the scones rise.
- ☆ Butter
- ☆ Heavy cream
- Instead of milk, I used heavy cream because it has less water content than milk. The moisture of the pumpkin scone dough comes from both the heavy cream and pumpkin puree. To substitute milk and butter for heavy cream, replace ¼ of the required heavy cream with butter and ¾ with milk. In this case, 30ml melted butter (28g unmelted) and 90ml milk can be used in place of 120ml heavy cream.
- ☆ Kabocha squash
- This recipe uses ¼ of a kabocha, which ranges about 150-250g. Half of the amount will be cut into small cubes and folded into the dough, and the other half will be cooked and mashed to make a puree that will add flavor to the overall pumpkin scone dough.
TIPS FOR MAKING PUMPKIN SCONES
- ☆ When making the pumpkin puree, you want it moist enough to blend easily into the pumpkin scone dough, but not too moist that it makes the dough feel wet. The texture should be similar to mashed potatoes.
MORE PUMPKIN/KABOCHA RECIPES! ♡
MORE SCONE RECIPES! ♡
If you recreate this Pumpkin Scones recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Pumpkin Scones
Super rich and tasty pumpkin scones! Just the right amount of sweetness for a snack any time of the day.
Ingredients
- 260 g all-purpose flour
- 70 g sugar
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 113 g 1 stick unsalted butter
- 120 ml heavy cream
- ¼ kabocha squash
Instructions
- Cut about ⅛ of a kabocha into 1cm sized cubes. Cut the remaining ⅛ into larger chunks. The size doesn’t matter as it will be used to make the puree.
- Prepare the kabocha puree by steaming about ⅛ of a kabocha cut into chunks. You can do this over the stove or in the microwave like I did in the pumpkin bagel recipe. While it’s still hot, use a potato masher, fork, or food processor to mash the kabocha into a puree. Depending on the condition of your kabocha, you may need to add moisture, so feel free to use water or milk to help with the consistency. We don’t want it too wet, though, so mind the moisture. It should be roughly the same consistency as mashed potatoes. This will make about 120g of kabocha puree which will be used as part of the liquids for the dough.
- Combine the flour, sugar, salt, and baking powder in a bowl.
- Cut the cold butter into cubes, and add it to the flour mixture. With cold hands, crumble the butter with the flour until it is evenly distributed. You should be able to squeeze a small amount in your fist and have it maintain its shape. If you have a food processor, you can use it instead and it will make this process so much easier. Simply add the flour mixture and butter into the bowl of the food processor and let it go until just combined then return to the flour bowl. Be mindful, though, that the quickness of this method and the machine can generate heat which can melt the butter a bit, so don’t let it run for too long or let it process in pulses.
- Create a well in the middle of the flour mixture and pour in the heavy cream and kabocha puree. Gently fold the dough until just incorporated.
- Add the cubed kabocha and gently fold in until evenly distributed. Be careful not to overwork the dough.
- Transfer the dough onto a floured surface to work it together. Shape the dough into a circle about 3cm thick.
- Cut the dough into 8 pieces that are all roughly the same size and place the pieces onto a baking tray lined with parchment paper. This is optional, but you can brush the tops with an egg wash made from an egg yolk and about 4 teaspoons of milk. This will help the scones have a golden brown shine.
- Bake at 425°F/220°C for 10-12 minutes. Let the scones cool for about 5-10 minutes before you handle them, and the pumpkin scones are done! 完成です！