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.
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)