Pumpkin Spice Scones (Small Batch Food Processor Recipe)

by Jennifer
8 scones
35 min

Pumpkin Spice Scones (Food Processor Recipe) are lightly spiced and moist, thanks to heavy cream in the dough and come together quickly thanks to the food processor.

I recommend glazing them once they cool down with a mixture of confectioner's sugar and cream.

Or slice the scones in half, toast them and slather with butter.

You'll need pumpkin spice for the dough.

What is pumpkin spice you're wondering?

  • Cinnamon
  • Cloves
  • Allspice
  • Nutmeg
  • Ginger

This scone recipe takes just a few minutes to mix up.

Make a batch on Saturday, chill it overnight, then just slice and bake fresh on Sunday morning.

One thing to remember about this recipe is that the dough will be quite damp, really the wet side of damp.

It's very hard to knead scone dough, which is why is why I always make scones in a food processor.

You can top your pumpkin spice scones with a glaze made from confectioner's sugar and cream or leave plain and toast them and spread with butter and/or jam.

This recipe makes a small batch, which equals eight mini-scones. When you've mixed up the dough, you'll have a round about six inches in diameter and nearly an inch high.

Use a bench scraper or a knife to slice into eighths.

Bake your pumpkin mini scones on a parchment lined baking sheet.

The dough will be quite damp, that's why I nearly always make scone dough in a food processor. It's just easier. I've had this model for nearly 20 years and it's a real workhorse. I've had this one for a dog's age and love it.

Pumpkin Spice Scones (Small Batch Food Processor Recipe)
Recipe details
  • 8  scones
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Make the Scones
  • 2 Tbsp pumpkin puree
  • 1/2 a large egg (1.5 Tbsp)
  • 2 Tbsp heavy cream
  • 1 cup all purpose flour
  • 3 Tbsp granulated sugar
  • 2 tsp baking powder
  • pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • 3 Tbsp butter, cubed (butter should be cold)
Make Glaze
  • 1 cup confectioner's sugar
  • three to six tablespoons of heavy cream
Make the Scone Dough
Mix wet ingredients in a medium size bowl until thoroughly combined.
Measure dry ingredients in a small bowl or into the bowl of your food processor.
Add cold, cubed butter and pulse food processor a few times until combined.
Add wet ingredients to bowl of food processor. Pulse until combined. The mixture will form a ball.
Turn dough out onto a piece of parchment paper. Pat dough into a circle about five to six inches wide and about a half inch deep.
Wrap and chill for several hours or overnight.
When ready to bake preheat oven to 400 degrees F.
Unwrap dough.
Slice round of dough into eight wedges. Once down the middle and once across and on a diagonal twice.
Bake on a parchment lined baking sheet for 18 to 20 minutes. Scones will burn easily. Pay attention to how they smell and check them after 15 minutes.
Let cool on a wire rack for five minutes.
Make glaze by stirring confectioner's sugar and heavy cream until a desired consistency is reached.
Glaze cooled scones by dipping into the glaze or spooning glaze over the top of each scone.
Enjoy with cups of coffee or hot tea.
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