Kürbis-Scones herbstlich fluffig

These fluffy pumpkin scones have become a go-to treat in my kitchen every autumn Their gentle sweetness and warm hint of cinnamon make them perfect for holiday tables or just cozy weekends They fill your home with the scent of fall and taste wonderful whether served with roast turkey or jam

Back when I first made these for a Thanksgiving potluck everyone wanted the recipe My niece still talks about eating them warm from the oven with melted butter

Ingredients

• All purpose wheat flour: adds structure and lightness For best results choose unbleached flour with a fine texture
• Baking powder: provides lift and fluffiness Make sure yours is fresh for the best rise
• Cinnamon: gives the scones their signature autumn warmth and aroma Use true Ceylon cinnamon if you can find it
• Salt: brings out the flavors and balances sweetness Use fine sea salt
• Cold unsalted butter: creates flaky layers in every bite Cut into cubes and keep chilled until using
• Pumpkin puree: makes the scones moist and tender Choose pure pumpkin puree not pumpkin pie filling for the best flavor and color
• Milk: binds the dough and gives a soft crumb Whole milk is best but any milk works

Instructions

Preheat the Oven:

Set your oven to 200 degrees Celsius or 400 degrees Fahrenheit Line a baking sheet with parchment paper so the scones do not stick

Mix Dry Ingredients:

Whisk together the flour the baking powder the cinnamon and the salt in a large mixing bowl This ensures even distribution and helps the scones rise evenly

Cut in the Butter:

Add the cold cubed butter to the flour mixture Use your fingertips or a pastry cutter to work it in until the pieces are no larger than small peas The mix should look a bit like coarse crumbs which is key for a flaky scone

Add Pumpkin and Milk:

Gently fold in the pumpkin puree and pour in the milk Stir with a spatula just until a soft dough forms Avoid overmixing so your scones stay light

Shape and Cut the Scones:

Turn the dough onto a floured surface Pat it into a disc about two centimeters thick Use a round cutter or a sharp knife to create eight scones Be gentle so you do not squash the dough layers

Bake:

Arrange the scones evenly on the prepared baking sheet Bake for twelve to fifteen minutes until golden and slightly firm to the touch Do not overbake so they stay moist inside

Cool and Serve:

Let the scones cool for a few minutes on a wire rack Serve them warm or at room temperature plain or with your favorite topping

My favorite part is working the cold butter in by hand It reminds me of baking with my grandmother who always insisted that chilly fingers made the flakiest biscuits We laughed as we compared crumbly hands and waited for the first warm scone to come out of the oven

Storage Tips

Keep leftover scones in an airtight container at room temperature for up to two days For longer storage wrap them well and freeze They reheat beautifully in the toaster oven

Ingredient Substitutions

Swap the pumpkin puree for sweet potato or butternut squash for a different spin Dairy free butter and oat milk also work well if needed Try adding chopped pecans or dried cranberries for extra texture

Serving Suggestions

Serve alongside roasted turkey with homemade gravy or layer them with cranberry sauce and whipped ricotta They are also delicious sliced and toasted with honey or apple butter for breakfast

Autumn Traditions

Pumpkin scones are a beloved treat in many households for harvest celebrations and Thanksgiving Their gentle spice and cozy color brighten grey November days They often make an appearance with mugs of tea or hot cider after a walk outdoors

Seasonal Adaptations

Use freshly roasted pumpkin in early autumn for intense flavor Top with a brown sugar cinnamon glaze as a holiday treat Cut into small rounds for a pretty addition to festive brunch spreads

Success Stories

A neighbor once stopped by when these were in the oven and was so taken with the aroma she stayed for tea I have shared this recipe with friends across three countries and everyone agrees it captures the taste of autumn

Freezer Meal Conversion

To freeze wrap scones individually and store in a zip top bag Freeze for up to two months Thaw overnight at room temperature or warm in a low oven right before serving

Make these fluffy scones for any autumn occasion and share them with loved ones The aroma and warmth will make any gathering feel extra special

Rezept FAQs

→ Welche Kürbissorte eignet sich für Kürbispüree?

Muskatkürbis oder Hokkaido sind besonders aromatisch und bieten eine schöne, cremige Textur für das Püree.

→ Wie bleibt der Teig für Scones besonders locker?

Verwenden Sie sehr kalte Butter und arbeiten Sie sie rasch ins Mehl ein – so entsteht die typisch fluffige Struktur.

→ Kann ich Scones auch aufbewahren?

Frisch gebacken schmecken sie am besten, doch luftdicht verschlossen bleiben sie etwa zwei Tage saftig.

→ Passt zu den Scones auch eine Glasur?

Ein leichter Puderzuckerguss mit etwas Zimt rundet das warme Aroma ab, ist aber optional.

→ Welche Alternative zu Milch eignet sich?

Pflanzenmilch wie Hafer- oder Sojadrink kann für eine vegane Variante problemlos verwendet werden.