Pumpkin Scones (Utah Version)
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Scones are something I grew up on, that is, the Utah version of scones. My mom made them quite often. Unlike regular scones made with a biscuit-like dough with butter, Utah scones are made with yeast dough and are fried just like these pumpkin scones (Utah version). They are more similar to a New Orleans beignet.
There are many ways to enjoy Utah’s scones. The two most common ways are with honey butter or coated in cinnamon sugar. You could totally do that with these scones. However, this recipe includes a cream cheese frosting to enjoy them with instead of honey butter. However, I also served some of them to my family coated in cinnamon sugar. They love them best when they are coated in cinnamon sugar. On the contrary, I loved them with the frosting. It was a delicious change.
The dough itself also incorporates pumpkin, which adds to the flavor and color of the yeast dough along with cinnamon. These Pumpkin Scones (Utah Version) are a great fall version of something I enjoyed as a child. They are the perfect fall treat.
Ingredients for Pumpkin Scones (Utah Version)
- INSTANT DRY YEAST
- SUGAR
- MILK
- FLOUR
- NUTMEG
- CINNAMON
- GROUND CLOVES
- SALT
- BUTTER
- EGG
- PUMPKIN PUREE
- VEGETABLE OIL
- CREAM CHEESE
- POWDERED SUGAR
- VANILLA
Instructions for Pumpkin Scones (Utah Version)
Activate the Yeast – In the bowl of your stand mixer, combine the yeast, sugar, and warm milk. Let this mixture sit for a few minutes until it becomes foamy. This is how you know your yeast is alive and ready to work!
Prepare Dry Ingredients – In a separate large mixing bowl, whisk together 2 cups of the flour, nutmeg, cinnamon, cloves, and salt. Next, add the cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse cornmeal.
Mix the Dough – Add the dry ingredients and butter mixture to the yeast mixture in your stand mixer. Mix briefly on low speed for about 30-60 seconds using the paddle attachment.
Add Pumpkin – Add the egg and pumpkin puree. Switch to the dough hook attachment and continue to mix on low speed until everything is well combined.
Knead – Continue mixing on low, gradually adding small amounts of the remaining flour until the dough pulls completely away from the sides of the bowl and forms a ball. Increase the speed to medium and knead for another 3 to 4 minutes.
First Rise (Bulk Fermentation) – Cover the dough and let it rise in a warm place until it has doubled in size (this takes about 1 hour). Pro Tip: You can also wrap the dough and place it in the fridge overnight to use the next morning—this is what I prefer to do!
Frying and Finishing
The fun part! Frying the dough is what gives these scones their unique, fluffy interior.
Shape the Scones – Punch the risen dough down and transfer it to a lightly floured counter. Break off pieces of dough about the size of a golf ball. Roll each piece out flat until it is about 41 inch thick.
Heat Oil – Pour vegetable oil into a heavy pot or deep-fryer and heat it to a temperature between 350 degrees F and 375 degrees F.
Fry – Carefully place each piece of dough into the hot oil. Fry on both sides just until the scones are a light golden brown.
Drain and Finish – Remove and transfer scones to a plate lined with paper towels. You can serve them immediately! You have two delicious options for topping:
- Cinnamon Sugar: Toss the warm scones directly in a bowl of cinnamon and sugar.
- Cream Cheese Frosting: Let the scones cool slightly and slather them with the frosting (see instructions below).
Cinnamon Cream Cheese Frosting
This quick frosting is the perfect decadent pairing for the warm pumpkin scones.
- In a bowl, mix the softened butter and cream cheese together until perfectly smooth.
- Add the powdered sugar, vanilla, and cinnamon.
- Beat on medium speed until the frosting is smooth and creamy.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, and it’s highly recommended! After the initial rise, you can punch down the dough and place it in an airtight container in the refrigerator overnight (or up to 2 days). This slow, cold rise develops flavor and makes the dough easier to handle.
My dough is too sticky. What should I do?
Yeast dough, especially one with pumpkin puree, can be slightly sticky. Only add the minimum amount of flour needed during the kneading process until the dough pulls away from the sides of the bowl. If it’s still too sticky to roll after the rise, simply dust your countertop and hands with a little extra flour before shaping the scones.
Can I substitute the butter in the dough for oil?
It is not recommended. The recipe calls for cold, cubed butter that is “cut in” to the flour. This process is crucial because it creates pockets of fat that melt when frying, contributing to the light, tender texture. Substituting oil will likely result in a denser scone.
The scones are browning too fast!
Your oil is too hot. Lower the temperature on your stove and wait a couple of minutes for the oil to cool before continuing. Also, ensure your rolled-out dough is truly thin (about 1/4 inch thick) so it cooks quickly and evenly.
How do I store and reheat leftovers?
- Storage: Store plain (un-frosted) leftover scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Reheating: To regain some crispiness, reheat them in a preheated oven or toaster oven at 300 degrees F for 5 to 10 minutes. Avoid the microwave, as it tends to make fried dough chewy.
Pumpkin Scones (Utah Version)
Real Mom Kitchen
Equipment
Ingredients
- 1½ tsp instant dry yeast
- 2½ Tbsp sugar
- ½ cup milk warmed (warm to the touch)
- 3½ to 4 cups flour
- ¼ tsp nutmeg
- 1 tsp cinnamon
- 1 pinch ground cloves
- ½ tsp salt
- 4 Tbsp cold butter cut in pieces
- 1 large egg
- 1 cup pumpkin puree
- about 4 cups vegetable oil for frying
Cinnamon Cream Cheese Frosting:
- 8 oz pkg cream cheese softened
- ½ cup butter softened
- 1 cup powdered sugar
- 1 tsp vanilla
- ½ tsp cinnamon
Instructions
- In the bowl of a Kitchen add the yeast, sugar, and warm milk. Let sit a few minutes until foamy.
- In another bowl, whisk together 2 cups of the flour, nutmeg, cinnamon, cloves, and salt. Add cold butter, and cut in with a pastry cutter until mixture resembles cornmeal.
- Add the dry ingredients to the bowl with the yeast. Mix slightly on a low speed for 30-60 seconds with the paddle attachment.
- Add egg and pumpkin. Beat on low until well mixed.
- Switch to the dough hook and mix on low (knead) adding small amounts of the remaining flour until the dough pulls away from the sides of the bowl and forms a ball.
- Knead on a medium speed for 3-4 minutes. Cover and let rise until double (about 1 hour). At this point you can use it immediately of place in the refrigerator overnight. This is what I do.
- Punch the dough down and transfer to a floured counter. Break off golf ball sized pieces. Roll the balls out into flat pieces about 1/4 inch thick.
- Heat oil to 350 to 375 degrees. Fry each piece of dough on both sides just until light golden brown. Drain on a plate lined with paper towels. At this point you can coat them in cinnamon and sugar or serve with cream cheese frosting.
- For the frosting – In a bowl, mix the butter and cream cheese together until smooth. The add in the remaining ingredients and beat together until smooth and creamy. Makes 18 scones.
Nutrition
Adapted from Gimme Some Oven recipe for pumpkin cinnamon rolls.
