Description
Pumpkin Scones Recipe: Moist scones with pumpkin, warm spices, and sweet glaze. Perfect for fall baking and cozy breakfasts.
Ingredients
Scale
- 2½ cups (315g) all-purpose flour
- ⅓ cup (67g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup (113g) cold unsalted butter, cubed
- ⅔ cup (160g) pure pumpkin puree (not pumpkin pie filling)
- ⅓ cup (80ml) heavy cream, plus more for brushing
- 1 large egg
- 1½ teaspoons vanilla extract
Instructions
- Step 1: Prepare the Oven and Ingredients Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla until smooth. This ensures your wet ingredients are evenly distributed throughout the pumpkin scones for consistent flavor and texture.
- Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined. This thorough mixing ensures the spices and leavening agents are evenly distributed. You’ll notice the warm, inviting aroma of the spices beginning to develop even at this stage.
- Step 3: Cut in the Butter Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These varying sizes of butter create different textures within your pumpkin scones – larger pieces create flakiness while smaller ones contribute to tenderness.
- Step 4: Combine Wet and Dry Ingredients Make a well in the center of the flour-butter mixture and pour in the pumpkin mixture. Using a rubber spatula, gently fold everything together with broad strokes until just combined. The dough will look slightly shaggy and may feel slightly sticky – this is exactly what you want for perfect pumpkin scones.
- Step 5: Shape and Cut the Scones Turn the dough onto a lightly floured surface and gently pat it into a 7-inch circle about 1-inch thick. Using a sharp, floured knife, cut the circle into 8 equal wedges like you’re cutting a pizza. Transfer the wedges to your prepared baking sheet, placing them about 2 inches apart to allow for expansion.
- Step 6: Bake to Golden Perfection Brush the tops of the scones lightly with additional heavy cream, which helps develop a beautiful golden-brown crust. Bake for 20-22 minutes until the pumpkin scones are golden around the edges and a toothpick inserted in the center comes out clean. The scones should feel firm to the touch but not hard.
- Step 7: Prepare the Glaze (Optional) While the scones cool, whisk together the powdered sugar, maple syrup, and enough milk to create a pourable consistency. Once the pumpkin scones have cooled for about 10 minutes, drizzle the glaze over them in a zigzag pattern or spread it across the tops for full coverage.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 13g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg