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Delicious Pumpkin Snickerdoodle Scones to Bake Today

Pumpkin Snickerdoodle Scones made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon cream of tartar
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ⅓ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ½ cup unsalted butter cold and cubed
  • ⅔ cup canned pumpkin puree
  • ⅓ cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar for topping
  • 1 teaspoon ground cinnamon for topping

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, baking powder, salt, cream of tartar, cinnamon, nutmeg, cloves, and ginger.
  3. Add the granulated sugar and light brown sugar to the dry ingredients and stir until combined.
  4. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
  5. In another bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  6. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
  7. Turn the dough out onto a lightly floured surface and pat it into a circle approximately ¾ inch thick.
  8. Cut the circle into 8 equal wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
  9. In a small bowl, mix the granulated sugar and ground cinnamon for the topping.
  10. Brush the tops of the scones with a little heavy cream, then generously sprinkle with the cinnamon sugar mixture.
  11. Bake in the preheated oven for 15-18 minutes or until golden brown.
  12. Remove from the oven and allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack.

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