Cinnamon Swirl Pumpkin Scones
These cinnamon swirl pumpkin scones have a pumpkin scone base, are filled with a ribbon of cinnamon roll filling and are topped with icing. They are the perfect fall treat!
Equipment
- Mixing bowls
- Measuring cups and spoons
- silicone spatula
- Cookie sheet 13"x18" recommended
Ingredients
For the scones
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ cup unsalted butter reduce added salt by ¼ teaspoon if using salted butter
- ¾ cup pumpkin puree
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream for brushing on top of the scones prior to baking
For the cinnamon swirl filling
- 5 tablespoons butter softened/partially melted
- ⅔ cup light brown sugar
- 1 tablespoon cinnamon
- 3 tablespoons all-purpose flour
For the icing
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2-4 tablespoons heavy cream start with 2 tablespoons and slowly add more to reach desired consistency
Instructions
To make the scone dough
- In a medium-large bowl, whisk together dry ingredients (flour, sugar, baking powder, cinnamon, pumpkin spice and salt) and set aside.
- Next, chop the cold butter into small pieces. Use your fingers, forks, or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse sand. Any leftover butter chunks shouldn't be larger than a pea. Set aside.
- Add the heavy cream, vanilla extract and pumpkin puree to the mixture. Use a silicone spatula (or your hands) to form the mixture into a dough. Dough may be wet and sticky at first. Place the dough in the fridge for 20 minutes while you make the cinnamon swirl filling to reduce stickiness.
- Line a large cookie sheet with parchment paper. Lightly flour the parchment paper. Set aside.
To make the cinnamon swirl filling
- In a small-medium bowl, use a fork to mix together softened butter, cinnamon, flour and brown sugar until well combined. The mixture should be thick and not runny – if runny, place in the freezer while you make the scone dough (for no more than 10 minutes). Set mixture aside.
To assemble the scones
- Remove the scone dough from the fridge and lightly flour your hands and pick up the dough. Spread the dough evenly across the pan until it is ½-1 inch thick. The dough will be sticky – add a little more flour if needed.
- Spread the filling evenly across the scone dough, leaving a 1-inch boarder around the dough empty.
- Gently fold the scone dough over the filling, working it with your hands into a 7-8 inch circle with the filling completely covered with dough. If the filling gets too runny or the dough gets too sticky during this process, just throw the pan into the freezer for a few minutes to allow everything to re-set. Pinch together any areas where filling is showing through.
- Freeze the dough for ~20 minutes to set once you have formed it into an 8-inch circle.
- Remove from the freezer and use a knife or a pizza cutter to slice the scone dough into 8 equal pieces.
- Separate the pieces and pinch the edges of each scone together to avoid leaky filling.
- Evenly space the scones on the large cookie sheet, leaving at least an inch in between each scone. Brush them with heavy cream and generously sprinkle them with cinnamon and sugar. Place the scones back in the freezer for 10-15 minutes (while you preheat the oven).
- Preheat the oven to 400 degrees.
- Remove the scones from the freezer and immediately place them in the oven. Bake for 18-22 minutes, or until the corners and bottoms have just begun to brown. The filling may leak out of the scones a little and that's OK!
- Let scones cool for at least 10 minutes before removing them from the cookie sheet. Then place them on a cool rack to cool to room temperature.
To make the icing
- In a small mixing bowl, combine powdered sugar, 2 tablespoons heavy cream and vanilla extract.
- Mix the ingredients and add additional heavy cream if necessary until your icing has your desired consistency.
- Spoon the icing over the scones and evenly spread it over the top. Store and enjoy at room temperature.