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Pumpkin Scones (Utah Version)


Ingredients

Scale
  • 1½ tsp instant dry yeast
  • 2½ Tbsp sugar
  • ½ cup milk, warmed (warm to the touch)
  • 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:
  • 1 (8 oz) package cream cheese, softened
  • ½ cup butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • ½ tsp cinnamon

Instructions

  1. In the bowl of a Kitchen add the yeast, sugar, and warm milk. Let sit a few minutes until foamy.
  2. 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.
  3. Add the dry ingredients to the bowl with the yeast. Mix slightly on a low speed for 30-60 seconds with the paddle attachment.
  4. Add egg and pumpkin. Beat on low until well mixed.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
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