This pumpkin cinnamon swirl scones recipe has a simple pumpkin scone dough, but instead of cutting it into triangles, you roll it out like a cinnamon roll. They look extra special but are easy to put together.
There is sugar in the cinnamon swirl, the topping and the scones, but the extra spices make this scone more spicy than it is sweet. The topping includes white sugar because I like the little bit of crunch the white sugar gives the topping.
They just finished baking as I am writing this and my home smells wonderful, now if I could get it to be neat I’d be set. Please let me know in the comments your thoughts, and how the recipe works for you. I hope you enjoy it.
Pumpkin Cinnamon Swirl Scones Recipe
Cinnamon Swirl Filling Ingredients
1/4 cup brown sugar
1 tbsp cinnamon
1 tbsp melted butter
Cinnamon Sugar Topping Ingredients
1 tbsp white sugar
3 tbsp brown sugar
1 tsp cinnamon
Pumpkin Scone Dough Ingredients
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
3/4 tsp ginger
3/4 tsp cloves
1 tsp cinnamon
3/4 cup pumpkin puree
3 tbsp buttermilk
1 tbsp molasses
1 tsp vanilla.
For this recipe I like put together each set of ingredients first. Then I quickly combine them.
Start by making the two cinnamon sugars.
Cinnamon Swirl Filling
In a small bowl put together the 1/4 cup brown sugar, 1 tbsp cinnamon and 1 tables melted butter. Mix together and set aside.
Cinnamon Sugar Topping
In a second small bowl add the white sugar, 3 tbsp brown sugar and tsp of cinnamon. Mix well and set aside.
Pumpkin Scone Dough
Preheat oven to 400.
Line a cookie sheet with parchment paper and set aside.
Place all the dry ingredients in a large bowl. add all the dry ingredients, flour, sugar, taking powder, soda and spices. Blend together.
Using a food processor, pastry cutter or cleanly washed hand, add the butter and blend together until the butter is the size of peas.
In a second bowl add all your wet ingredients, pumpkin, buttermilk, molasses, egg, and vanilla. Blend together very well. Make sure the molasses is well incorporated.
The baking powder in the recipe activates once you add the wet ingredients. The faster your able to get the baking powder in the preheated oven the more the baking powder will react making the scones lighter. So this last part is more about fast than neat and tidy.
Take a silicone mat and cover with flour. If not silicone use parchment paper.
Make a well in the dry ingredients, add the pumpkin mixture and mix until just incorporated.
Place the pumpkin scone dough onto the mat.Pat into a rectangle about 8 by 10 inches and an inch thick.
Spread the cinnamon swirl brown sugar mixture on top.
The dough is quite moist so the easiest way to roll it, is pick up the back of the silicone pad, and pull it towards you.
Slice the pumpkin roll into 8 pieces and place on the parchment paper lined cookie sheet.
Bake at 400F for about 20 minutes, being careful not to overbake.
I serve them with coffee and no butter.
Pin It For Later
Here are some other pumpkin recipes I hope you enjoy.
With Fall on the horizon, Hubs is starting to ask for pumpkin sweets. I have a couple new ideas to make for him, but he always asks for the pumpkin cheesecake. This year I am going to make a pumpkin trifle instead. Pumpkin is one of my favorites, but there is always fall apples. I love them as well. What is your favorite fall flavour?