Pumpkin Scones Recipe
Savor the cozy flavors of pumpkin scones, perfectly spiced and topped with a luscious maple glaze. These golden treats are ideal for breakfast, dessert, or any time you crave a seasonal delight.
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Servings: 8 scones
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.