1-First Steps: Getting Started Start by preparing your space for baking these cinnamon pumpkin scones. Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup. Chill your mixing bowl and butter to keep everything cold, which helps create those flaky layers everyone loves. Gather all your measured ingredients, including the flour, spices, pumpkin puree, butter, yogurt, egg, and any mix-ins, to make the process smooth and efficient.

2-Combining Dry Ingredients: In your chilled bowl, whisk together the dry ingredients to ensure even distribution of flavors. The 2 cups all-purpose flour, 1/3 cup packed light brown sugar, 2 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/8 teaspoon ground clove, 1/8 teaspoon ground nutmeg, and 1/2 teaspoon salt form the base. If you need more inspiration for complementary recipes, try our rhubarb muffins guide, which shares similar baking techniques for a fruity twist.

3-Mixing and Shaping: Next, add the 7 tablespoons softened unsalted butter and mix on low speed until it resembles breadcrumbs. In another bowl, whisk the 1/2 cup pure pumpkin puree, 1/4 cup full fat plain yogurt, and 1 large cold egg until smooth, then fold it into the dry mix. Gently pat the dough into shape on a floured surface, sprinkle with cinnamon sugar, roll it up, and cut into wedges. For more detailed steps on achieving great texture, follow the directions provided.

4-Baking and Finishing: Freeze the shaped scones for 15-25 minutes before baking at 400°F for 15-18 minutes. Once baked, cool on a wire rack and drizzle with the cinnamon glaze made from 3/4 cup powdered confectioner’s sugar, 1/4 teaspoon ground cinnamon, a pinch of salt, and 1 tablespoon whole milk. This step-by-step approach ensures tender, flavorful results every time, with adaptations for vegan or gluten-free options as needed.