Description
These Pumpkin Scones are a delightful autumn treat featuring tender, flaky scones infused with warm spices and pumpkin puree. Perfectly baked until golden brown and topped with a luscious pumpkin-spiced glaze, these scones offer a cozy, seasonal flavor ideal for breakfast or afternoon tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar (plus more for sprinkling)
- ¼ cup light brown sugar (packed)
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter (cold, cut into ¼" pieces)
- ½ cup pumpkin puree
- ¼ cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
Glaze Ingredients
- 1 cup powdered sugar
- 1 tablespoon heavy cream (or milk)
- 1 tablespoon pumpkin puree
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
Instructions
- Heat the Oven: Place the oven rack in the middle position and preheat your oven to 400°F (204ºC). Line a sheet pan with parchment paper and set aside for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, ground cinnamon, ground ginger, nutmeg, allspice, and kosher salt until evenly mixed.
- Add the Butter: Add the cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to incorporate the butter into the flour until the mixture resembles coarse cornmeal, with some pea-sized butter pieces remaining to ensure flakiness.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, heavy cream, large egg, and vanilla extract until smooth and well combined.
- Make the Dough: Create a well in the center of the dry ingredients and pour in the wet pumpkin mixture. Fold gently until just combined, being careful not to overmix. The dough will be soft and sticky. Turn it onto a well-floured surface, sprinkle a bit of flour on top, and knead lightly about 5 to 7 times until smooth, adding flour sparingly to prevent sticking.
- Portion the Scones: Shape the dough into a round disk about 8 inches in diameter and 1 inch thick. Cut into 8 equal pie-shaped wedges and place the scones on the prepared parchment-lined baking sheet. Brush the tops with additional heavy cream and sprinkle granulated sugar or coarse sanding sugar for added texture.
- Bake: Bake in the preheated oven for 13 to 15 minutes, or until the surfaces are set, lightly browned, and the bottoms turn golden brown. The internal temperature should reach approximately 200ºF (93ºC) to ensure doneness.
- Cool: Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Pumpkin Glaze: In a medium bowl, whisk together powdered sugar, heavy cream (or milk), pumpkin puree, maple syrup, and cinnamon until smooth. Adjust the consistency by adding more powdered sugar, cream, or maple syrup as needed to achieve a drizzle-able glaze.
- Glaze the Scones: Drizzle the pumpkin glaze generously over the cooled scones or dip the tops into the glaze. Allow the glaze to set before serving for the best texture and flavor experience.
Notes
- Ensure the butter is very cold before incorporating it into the dry ingredients to achieve a flaky texture.
- Do not overwork the dough to keep the scones tender and light.
- Use fresh pumpkin puree rather than canned if possible for a fresher flavor.
- The glaze consistency can be adjusted to your preference—thicker for dipping and thinner for drizzling.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American