Ingredients and Weight:
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 teaspoons (10g) baking powder
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (2.5g) salt
- 1/2 teaspoon (2.5g) ground cinnamon
- 1/2 teaspoon (2.5g) ground nutmeg
- 1/4 cup (30g) unsalted butter, cold and cut into small cubes
- 1 large egg
- 1/2 cup (120ml) sour cream
- 1/2 cup (120ml) canned pumpkin puree
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cut butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together egg, sour cream, and pumpkin puree.
- Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
- Transfer dough to a lightly floured surface and pat out into a 9-inch circle.
- Cut circle into 8 wedges.
- Place scones on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until golden brown.
Nutritional Information:
Per scone (1/8 of recipe):
- Calories: 250
- Carbohydrates: 40g
- Protein: 5g
- Fat: 10g
- Sugar: 15g
Dish Characteristics:
- Light and fluffy texture
- Warm and inviting pumpkin flavor
- Crisp exterior and tender interior
- Perfect for breakfast, brunch, or as a snack
User Comments:
- "These scones are absolutely delicious! The pumpkin flavor is perfect and they're so light and fluffy."
- "I love the crispy exterior and the tender inside. These are the perfect scones for a cozy fall morning."
- "They're so easy to make and they always come out perfect. I've made them several times and they're always a hit with my guests."
Special Precautions and Tips:
- To ensure even baking, rotate the baking sheet halfway through the cooking time.
- If the scones are browning too quickly, cover them with foil during the last few minutes of baking.
- Serve warm with butter, jam, or whipped cream for a special treat.
