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.

Mini pumpkin scones

Easy mini pumkin scones recipe.

Course bakery

Cuisine vegetarian

Keyword breakfast, buns, pumpkin

Prep Time 10

Cook Time 15

Total Time 25

Servings person(s)

Calories 123kcal

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

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.