Autumn scones
7 servings
45 minutes
Autumn scones are a cozy treat that embodies the warmth of the season. Their history roots in British cuisine, where scones have long been a symbol of morning tea time. In this autumn recipe version, the classic transforms with pumpkin and apple puree, enriched with a velvety texture and spice aroma. The sweetness of sugar harmonizes with the spiciness of cinnamon and hints of vanilla, creating a delicate, warming flavor. Oats add a light crunchiness while the soft center makes them particularly enjoyable. These scones are perfect for a cozy breakfast or snack on a rainy autumn day, especially paired with hot tea or aromatic coffee. Their preparation is simple, and the result is delightful enjoyment in every bite.
1
Sift the flour, add all dry ingredients, and mix.
- Wheat flour: 1 glass
- Salt: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Pumpkin pie spice: 1 teaspoon
- Baking soda: 1.5 teaspoon
2
Whisk the eggs, gently incorporate the apple and pumpkin puree.
- Chicken egg: 2 pieces
- Apple sauce (puree): 1 glass
- Pumpkin puree: 0.5 glass
3
Gently mix the liquid and dry ingredients without overdoing it to maintain the airiness of the dough.
- Sugar: 0.7 glass
- Rolled oats: 3 glasss
- Vanilla extract: 1 teaspoon
4
Place the dough on a flat surface, press slightly to form a layer 3 fingers thick. Use a glass to cut out 14 tall flatbreads. Brush the top of each with egg white.
- Chicken egg: 2 pieces
5
Bake in a preheated oven at 180 degrees for 20-30 minutes until golden brown.
