Mini pumpkin scones
Mini pumpkin scones are small orange buns made with baking powder instead of yeast. These particular and delicious scones have pumpkin and lemon scent. They are not too sweet and have a light texture.
Easy mini pumkin scones recipe.
Ingredients
- 350 g all-purpose flour
- 3 tsp baking powder
- 0.5 tsp salt
- 1 tbsp sugar
- 50 g cold butter
- 2 eggs
- 20 ml milk
- some lemon zest
- 250 g pumpkin puree
- Instructions below. If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions: Mini pumpkin scones
Sift the flour and baking powder into a bowl. Add the salt, sugar and cold butter cut into small pieces. Briefly mix with your hands until the butter has crumbled.
In a second bowl whisk the eggs, pumpkin puree, milk and lemon zest.
Pour the pumpkin mixture into the bowl with the flour and stir until incorporated. The dough will be very sticky. Do not add more flour.
Pour everything on a generously floured surface. Sprinkle with more flour and roll out the dough into a half inch sheet. Cut the desired size using a sharp edge glass or a cookie cutter. Put the mini scones on a baking tray lined with baking paper gently removing the excess of flour.
Preheat oven to 220° C and bake the scones for about 12 – 15 minutes. In my opinion they are most delicious while still hot.
lot of love. B.
p.s. If you are looking for a classic recipe for sweet scones check my Strawberry scones. (foto below)
