Classic Pumpkin Scones Recipe- Soft and Fluffy

I worked on these classic pumpkin scones for quite a while before I was fully happy with the texture and flavor. I wanted to make sure they had plenty of flavor from the pumpkin, not just from the spices, while also staying tender and flaky.

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ORDER THE BAKER BETTIE COOKBOOK!
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INGREDIENTS

FOR THE SCONES
-360 grams (3 cups) all-purpose flour
-100 grams (1/2 cup) light brown sugar
-10 grams (1 tablespoon) baking powder
-3 grams (1/2 teaspoon) kosher salt
-1 tablespoon pumpkin pie spice
-113 grams (1 stick, 1/2 cup) unsalted butter, cold and cut into cubes
-118 grams (1/2 cup, 120 milliliters) heavy cream
1 large egg, cold
-200 grams (1 cup) pumpkin puree (not pumpkin pie filling)
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[aliciauvangkitchen]

Greetings from Malaysia..
Wow, your classic pumpkin scones look so tempting & perfectly baked.. really appreciate your effort to share this great recipe..

[BetsyBeeB]

Wow… This is my exact recipe. And it’s yummy!

[vv]

Thanks. I can't wait to bake this

[Rosalia]

Just what I’ve been looking for! Can I use a cast iron scone pan? Thanks for the concise and clear instructions.

[lorelailynn]

I have a dairy allergy. Is there a scone recipe that does not use dairy?

[gabila]

Wonderful recipe. Can I do the final shaping using my hand, to form them into balls rather than cutting them as triangle?

[marieberry]

I love your shows but I am a senior that must keep taking your tapes back over and over again because you talk so fast. I realize young people can keep up but please try to speak slower for us seniors.
❤💕🤗