Pumpkin scones are a quintessential autumn treat, blending warm spices and buttery layers to create a delectable pastry perfect for the season. Whether enjoyed with a morning coffee or as a cozy afternoon snack, these scones deliver a delightful balance of sweetness and spice. Their versatility and comforting texture make them a cherished addition to any occasion, from festive gatherings to quiet moments of indulgence.
Ingredients Overview
Crafting the perfect pumpkin scones begins with thoughtfully chosen ingredients. All-purpose flour serves as the foundation, creating a tender crumb, while light brown sugar imparts a subtle caramel undertone. Baking powder provides the necessary lift, ensuring the scones are light and airy. The harmonious combination of ground cinnamon, pumpkin pie spice, and a pinch of salt brings warmth and depth, perfectly complementing the star ingredient: pumpkin puree.
Pumpkin puree, whether canned or freshly prepared, lends moisture and a mild sweetness, while cold, cubed butter ensures flaky layers that melt in your mouth. Heavy cream binds the dough together, adding richness, while vanilla extract enhances the overall flavor. A final touch of turbinado sugar sprinkled on top creates a delightful crunch. For the glaze, powdered sugar, maple syrup, and milk combine to create a smooth, luscious drizzle with a hint of sweetness that pairs beautifully with the spiced scones.
Step-by-Step Instructions
The process begins by preparing the dry ingredients. In a large bowl, the flour, sugar, baking powder, and spices are whisked together until evenly distributed. Incorporating cold butter into the dry mixture is a critical step; the butter is cut in until it resembles coarse crumbs, with small visible chunks that promise a flaky texture.
Separately, the wet ingredients—pumpkin puree, egg, heavy cream, and vanilla extract—are whisked until smooth. This mixture is gently folded into the dry ingredients, creating a soft dough. Care is taken to avoid overmixing, preserving the tender crumb of the final product.
Once the dough is ready, it is shaped into an 8-inch disk on a parchment-lined baking sheet. A light dusting of flour helps manage stickiness. The disk is then divided into eight equal wedges, spaced slightly apart to allow even baking. Freezing the dough for 30 minutes before baking helps relax the gluten and firm up the butter, resulting in a higher rise and flakier texture.
The chilled scones are brushed with heavy cream and sprinkled with turbinado sugar before being baked at 400°F until golden brown. As they bake, the warm aroma of spices fills the kitchen, creating a cozy and inviting atmosphere.
The maple glaze is prepared by whisking powdered sugar, maple syrup, milk, and a pinch of salt until smooth. Once the scones have cooled slightly, the glaze is drizzled over the top, creating an irresistible finishing touch.
Recipe Tips
Measure flour carefully to avoid overpacking, which can lead to dense scones.
If the dough is sticky, lightly flour your hands and work surface for easier handling.
Experiment with mix-ins like dried cranberries or pecans for added texture and flavor.
Use a steady hand when glazing to achieve an even drizzle without overwhelming the scones.
What to Serve With This Recipe
Pumpkin scones pair beautifully with warm beverages such as a spiced chai latte, a robust cup of coffee, or creamy hot chocolate. They are equally delightful with a dollop of whipped butter or a spread of spiced apple jam. Incorporate these scones into a brunch menu alongside quiches and fresh fruit, or serve them as a standalone dessert with a light dusting of powdered sugar.
Frequently Asked Questions
Fresh pumpkin puree can be used instead of canned, but ensure it is well-drained to avoid excess moisture in the dough.
Heavy cream can be substituted with whole milk or a plant-based alternative, though the richness may be slightly reduced.
To make the scones gluten-free, use a 1:1 gluten-free baking flour blend and ensure other ingredients are certified gluten-free.
The dough can be frozen before cutting. Allow it to thaw slightly, then cut and bake as directed for consistent results.
Variations and Additions
For a twist, add chocolate chips, chopped pecans, or dried cranberries to the dough before shaping. Alternative glazes, such as a citrusy orange glaze or a simple vanilla icing, can also be used to complement the warm spices. For bite-sized treats, shape the dough into smaller disks or wedges, adjusting the baking time to avoid overcooking.
Pumpkin scones capture the essence of fall, offering a comforting blend of flavors that are easy to prepare and endlessly adaptable. Whether enjoyed fresh from the oven or shared with loved ones, these scones are a celebration of the season’s warmth and richness. Experiment with flavors, savor the process, and enjoy the delicious rewards of baking these spiced delights.
Ingredients
Pumpkin Scones:
½ cup (114g) pumpkin puree (canned or fresh)
1 large egg (50g)
3 tablespoons heavy cream + extra for brushing
2 cups (240g) all-purpose flour + extra for dusting
⅓ cup (71g) light brown sugar, packed
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup (113g) cold unsalted butter, cubed
Optional: turbinado sugar for sprinkling on top of the scones
Maple Glaze:
1 cup (114g) powdered sugar
1 tablespoon maple syrup
1 ½ tablespoons milk
Pinch of salt
Instructions
Prepare a baking sheet by lining it with parchment paper and set it aside for later.
To make the scones:
In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Mix thoroughly using a whisk to evenly distribute the dry ingredients. Using a pastry cutter or fork, cut in the butter until the mixture resembles coarse crumbs, with pieces of butter about the size of lentils remaining visible for a flaky texture.
In a separate bowl, whisk together the pumpkin puree, egg, vanilla extract, and heavy cream until smooth. Gradually fold the wet mixture into the dry ingredients, stirring gently until a soft dough begins to form. Avoid overmixing to maintain a tender texture.
Turn the dough out onto the prepared parchment paper. Shape it into a circle with your hands, patting it gently to create an 8-inch disk. If the dough feels sticky, dust it lightly with flour until manageable. Use a sharp knife or bench scraper to divide the circle into 8 equal wedges. Gently separate the wedges slightly to allow room for baking.
Place the tray with the scones into the freezer for at least 30 minutes to help firm them up and relax the gluten. Meanwhile, preheat your oven to 400°F (200°C).
Once the scones have chilled, remove them from the freezer. Brush the tops with a little heavy cream and sprinkle with turbinado sugar for added crunch and sweetness. Bake for 25-28 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
To make the maple glaze:
While the scones bake, whisk together the powdered sugar, maple syrup, milk, and a pinch of salt until smooth and glossy. For convenience, refrigerate the glaze until the scones are ready.
Glaze the scones and serve:
Once the scones are baked, allow them to cool on the tray for 5-10 minutes. Drizzle the maple glaze over the tops and serve warm or at room temperature.
Store any leftovers in an airtight container. These scones will stay fresh at room temperature for up to 2-3 days or can be frozen for up to 2 months.
Pumpkin Scones Recipe
Ingredients
Pumpkin Scones:
- ½ cup 114g pumpkin puree (canned or fresh)
- 1 large egg 50g
- 3 tablespoons heavy cream + extra for brushing
- 2 cups 240g all-purpose flour + extra for dusting
- ⅓ cup 71g light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup 113g cold unsalted butter, cubed
- Optional: turbinado sugar for sprinkling on top of the scones
Maple Glaze:
- 1 cup 114g powdered sugar
- 1 tablespoon maple syrup
- 1 ½ tablespoons milk
- Pinch of salt
Instructions
- Prepare a baking sheet by lining it with parchment paper and set it aside for later.
To make the scones:
- In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Mix thoroughly using a whisk to evenly distribute the dry ingredients. Using a pastry cutter or fork, cut in the butter until the mixture resembles coarse crumbs, with pieces of butter about the size of lentils remaining visible for a flaky texture.
- In a separate bowl, whisk together the pumpkin puree, egg, vanilla extract, and heavy cream until smooth. Gradually fold the wet mixture into the dry ingredients, stirring gently until a soft dough begins to form. Avoid overmixing to maintain a tender texture.
- Turn the dough out onto the prepared parchment paper. Shape it into a circle with your hands, patting it gently to create an 8-inch disk. If the dough feels sticky, dust it lightly with flour until manageable. Use a sharp knife or bench scraper to divide the circle into 8 equal wedges. Gently separate the wedges slightly to allow room for baking.
- Place the tray with the scones into the freezer for at least 30 minutes to help firm them up and relax the gluten. Meanwhile, preheat your oven to 400°F (200°C).
- Once the scones have chilled, remove them from the freezer. Brush the tops with a little heavy cream and sprinkle with turbinado sugar for added crunch and sweetness. Bake for 25-28 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
To make the maple glaze:
- While the scones bake, whisk together the powdered sugar, maple syrup, milk, and a pinch of salt until smooth and glossy. For convenience, refrigerate the glaze until the scones are ready.
Glaze the scones and serve:
- Once the scones are baked, allow them to cool on the tray for 5-10 minutes. Drizzle the maple glaze over the tops and serve warm or at room temperature.
- Store any leftovers in an airtight container. These scones will stay fresh at room temperature for up to 2-3 days or can be frozen for up to 2 months.
