Can I use fresh pumpkin instead of canned?

You bet Roast a sugar pumpkin (not the big carving kind), scoop out the flesh, and puree until smooth. Just make sure it's as thick as canned puree - drain any excess liquid in a fine mesh strainer. I've done both, and while fresh adds extra pride points, canned works beautifully when you're short on time.

Can I freeze these pumpkin scones?

Absolutely Freeze baked scones in a single layer first, then transfer to an airtight bag for up to 3 months. When the craving hits, thaw at room temperature or pop frozen scones in a 350°F oven for 10 minutes. You can also freeze the shaped, unbaked dough - just add 2-3 extra minutes to the baking time straight from the freezer.

Why did my scones spread too much?

Usually this means your butter was too warm or your oven wasn't hot enough. Next time, chill the shaped scones for 15 minutes before baking, and double-check your oven temp with a thermometer. If the dough feels sticky when shaping, dust with a bit more flour - it should be soft but not wet.

Can I make these dairy-free?

I've had success using coconut cream instead of heavy cream and vegan butter sticks (the kind made for baking). The texture changes slightly, but they're still delicious Just avoid watery milk alternatives - we need that fat content for tender scones.

Irresistible Easy Pumpkin Scones Ready in Just 15 Minutes -

Name: Irresistible Easy Pumpkin Scones Ready in Just 15 Minutes
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 cup canned pumpkin puree; 3 tbsp cold unsalted butter, cubed; 1/3 cup heavy cream; 1 large egg

Irresistible Easy Pumpkin Scones Ready in Just 15 Minutes

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Simple and delicious pumpkin scones that are perfect for breakfast or a snack.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: 8 scones
Category: Baked Goods
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup canned pumpkin puree
3 tbsp cold unsalted butter, cubed
1/3 cup heavy cream
1 large egg

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Cut in butter using a pastry cutter or fork until mixture resembles coarse crumbs.
In another bowl, mix pumpkin puree, heavy cream, and egg.
Stir wet ingredients into dry ingredients until just combined.
Turn dough onto floured surface and shape into a 1-inch thick circle. Cut into 8 wedges.
Place scones on baking sheet. Bake for 15-17 minutes until golden brown.
Cool on a wire rack before serving.

Notes

Do not overmix the dough to keep scones tender.
For extra flavor, drizzle with a simple glaze of powdered sugar and milk.
Store in an airtight container for up to 3 days.

Find it online: https://recipeszest.com/easy-pumpkin-scones-recipe/