Pumpkin Scones
Warm and flaky pumpkin scones flavored with classic pumpkin pie spices, perfect for autumn gatherings.
Ingredients
For the scones
- 1/2 cup unsalted cold butter (1 stick / 113 g) Make sure it’s really cold; this helps the scones rise and flake beautifully.
- 2 1/2 cups all-purpose flour (312.5 g) Use unbleached flour for a more wholesome taste.
- 1/2 cup granulated sugar (100 g) Can substitute with coconut sugar for a deeper flavor.
- 1 tablespoon baking powder Ensures a nice lift in the scones.
- 2 teaspoons pumpkin pie spice A delightful mix of cinnamon, nutmeg, allspice, and ginger.
- 1/2 teaspoon kosher salt Balances sweetness and enhances flavors.
- 1/2 cup pure pumpkin (122.5 g) Opt for canned pumpkin puree for convenience.
- 2 large eggs Room temperature for even mixing.
- 1/4 cup heavy whipping cream (59.5 g) Adds richness and moisture.
- 2 teaspoons vanilla extract Use pure vanilla for the best flavor.
- 2 tablespoons heavy whipping cream (for topping) Gives the scones a lovely golden finish.
For the glaze
- 1 cup confectioners' sugar (125 g) Sweetens things up beautifully.
- 1 teaspoon pumpkin pie spice A hint of warmth for the glaze.
- 1-2 tablespoons whole milk Adjust for desired glaze thickness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Grate your cold butter onto parchment paper, then pop it into the freezer.
- In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt. Incorporate the grated butter until crumbly.
- In another bowl, whisk together the pure pumpkin, eggs, heavy cream, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and gently knead a few times until it holds together.
- Form the dough into a circle about 3/4-inch thick and cut it into 6-8 wedges.
- Brush the tops with heavy whipping cream.
Baking
- Bake for about 18-23 minutes until golden brown.
- While baking, whisk together the confectioners' sugar, pumpkin spice, and milk until desired glaze consistency.
- Once scones are cooled slightly, dip them into the glaze and let them set before serving.
Notes
Give these scones a try with chocolate chips or nuts for customization. Best enjoyed fresh but can be stored for 3 days at room temperature or frozen for up to 3 months.