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 egg
1 tsp vanilla.
Directions
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.
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Related Posts
Here are some other pumpkin recipes I hope you enjoy.
Pumpkin Bread Pudding From Scratch
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?
| Prep Time | 15 min |
| Cook Time | 20 min |
| Servings | slices |
- 1/4 cup brown sugar
- 1 tbsp cinnamon
- 1 tbsp melted butter
- 1 tbsp white sugar
- 3 tbsp brown sugar
- 1 tsp cinnamon
- 2 cups flour
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ginger
- 3/4 tsp cloves
- 1/2 tsp cinnamon
- 1/2 cup butter cold
- 3/4 cup pumpkin puree not pie filling
- 3 tbsp buttermilk
- 1 tbsp molasses
- 1 egg
- 1 tsp vanilla
Ingredients Cinnamon Swirl Filling
Cinnamon Sugar Topping
Pumpkin Scone Dough
| |
- Starting with the Cinnamon Swirl filling, add the 1/4 cup brown sugar, 1 tbsp cinnamon and 1 tbsp melted better into a bowl. Mix well and set aside.
- In a second small bowl add the white sugar, 3 tbsp brown sugar and tsp of cinnamon. Mix well and set aside.
- Preheat the oven to 400.
- In a large bowl, add all the dry ingredients, flour, sugar, taking powder, soda and spices. Blend together.
- Add the cold butter to the dry ingredients and blend together until the size of peas. You can use a food processor, a pastry cutter, or like this Grama, your cleanly washed hands. Make a well in the center and set aside.
- 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.
- Hint: Anytime your recipe includes baking powder you want to place it in the oven as quickly as possible once you have added the wet ingredients. The wet ingredients set off the baking powder reaction, so the faster you get the mixed dough in the recipe the lighter it will be. That is my reasoning for making the sugar mixes first. It decreases the time from mixing to placing in oven.
- Pour the wet ingredients into the dry ingredients and mix until just blended. Turn your dough out onto a lightly folded silicone baking pad.
- Pat your dough into a rectangular shape that is about 1 inch thick.
- Sprinkle the rectangle of dough with the cinnamon brown sugar and butter mixture.
- Roll the dough up like a jelly roll. I found it handy to pull up on the silicone pad causing the dough to roll.
- Cut your rolled dough into 8 equal size slices. Place on a parchment lined cookie sheet.
- Sprinkle with the cinnamon, white sugar, brown sugar mixture.
- Place in oven and bake at 400F for 15 to 20 minutes. Don't overbake them.
My coffee needs one or two of your pumpkin cinnamon swirl scones this morning, to be enjoyed on the deck…what?…we actually have sun today! Pinned 🙂