Pumpkin Scones
Delightful pumpkin scones with a tender crumb and warm spices, perfect for cozy mornings.
Ingredients
Scone Ingredients
- 2 1/4 cups all-purpose flour, plus extra for shaping Provides a tender base
- 2 teaspoons baking powder For that perfect rise
- 1/4 teaspoon baking soda Enhances the scone's texture
- 1/2 teaspoon fine salt Balances sweetness
- 1 teaspoon ground cinnamon For a warm, inviting aroma
- 1/2 teaspoon ground nutmeg Adds depth to the flavor profile
- 1/4 teaspoon ground ginger Gives a gentle spice
- 1/8 teaspoon ground cloves For an extra layer of warmth
- 1/3 cup packed light brown sugar Contributes moisture and a hint of caramel
- 3 tablespoons granulated sugar For sweetness
- 1/2 cup cold unsalted butter, cubed Introducing richness to the scones
- 1/2 cup chilled pumpkin puree Offering that iconic autumn flavor
- 3 tablespoons buttermilk For added tenderness
- 1 large egg Acts as a binding agent
- 1 teaspoon vanilla extract Enhances sweetness
- 1 tablespoon maple syrup For a touch of natural sweetness
- 1 tablespoon half-and-half For brushing, making the scones golden and glossy
Glazing
- 1 cup powdered sugar For a sweet finish
- 1 1/2 to 2 tablespoons half-and-half Making the glaze perfectly pourable
- 1/4 teaspoon vanilla extract Adding flavor
- 3/4 cup powdered sugar For the pumpkin spice drizzle
- 1 tablespoon pumpkin puree Reinforcing the primary flavor
- 1 tablespoon half-and-half, plus extra as needed For consistency in drizzle
- 1/4 teaspoon ground cinnamon For the spiced drizzle
- 1 pinch ground nutmeg
- 1 pinch ground ginger
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, fine salt, ground spices, brown sugar, and granulated sugar until evenly combined.
- Add the cold, cubed butter into the flour mixture and cut it into the flour until it resembles coarse crumbs.
- In a separate bowl, whisk together the chilled pumpkin puree, buttermilk, egg, vanilla extract, and maple syrup.
- Pour the pumpkin mixture into the flour mixture and gently fold until just combined to form a shaggy dough.
- Turn the dough out onto a lightly floured surface, pat it into an 8-inch round, about 3/4-inch thick.
- Cut the dough into 8 wedges and transfer them onto the prepared baking sheet.
- Brush the tops lightly with half-and-half.
Baking
- Bake the scones for about 13-15 minutes, until the tops are set and the edges are lightly golden.
- Allow them to cool on the pan for about 5 minutes before moving them to a wire rack for another 10 minutes.
Glazing
- Whisk together the vanilla glaze ingredients in a small bowl until smooth and thick but spreadable.
- Once the scones are warm, dip them in the glaze or spread it on top.
- For an added touch, whisk together the pumpkin spice drizzle ingredients and drizzle it over the white glaze.
Notes
Use chilled ingredients for a light texture, don’t overmix, and flour your surface to prevent sticking. These scones can be served for breakfast, brunch, or afternoon snacks and are perfect for fall celebrations.