Pumpkin Scones
Yield: 8 servings
Calories: 337kcal
Tender, flaky pumpkin scones warmly spiced with cinnamon, nutmeg, and ginger, drizzled with a sweet vanilla glaze that makes them impossible to resist.
Ingredients
Pumpkin Scones
- 2 cups (284 g) all-purpose flour
- ¼ cup (50 g) granulated sugar, plus more for sprinkling
- ¼ cup (50 g) light brown sugar, packed
- 2 ½ teaspoons (8 g) baking powder
- 1 teaspoon (2 g) ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon (3 g) kosher salt
- ½ cup (120 g) unsalted butter, cold, cut into ¼" pieces
- ½ cup (115 g) pumpkin puree
- ¼ cup (60 ml) heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon (5 ml) vanilla
Pumpkin Glaze
- 1 cup (112 g) powdered sugar
- 1 tablespoon (15 ml) heavy cream, or milk
- 1 tablespoon (18 g) pumpkin puree
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
Instructions
- Heat the Oven – Place the oven rack in the middle position. Heat to 400°F (204ºC). Line a sheet pan with parchment paper and set aside.
- Combine Dry Ingredients – In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
- Add the Butter – Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse cornmeal, leaving some pea-sized pieces of butter.
- Combine Wet Ingredients – In a medium bowl, whisk together the pumpkin puree, cream, egg, and vanilla.
- Make the Dough – Make a well in the dry ingredients and pour in the wet mixture. Fold together until just combined. The dough will be soft and sticky. Turn the dough onto a well-floured surface, sprinkle the top with flour, and lightly knead until smooth, but do not overwork, about 5 to 7 times. Add more flour as needed to prevent sticking.
- Portion the Scones – Shape the dough into a round, 1-inch-thick disk, about 8 inches wide. Cut the disc into 8 pie-like pieces. Place scones on the parchment-lined sheet pan. Brush the tops with cream. Sprinkle with granulated sugar. Alternatively, add coarse sanding sugar for crunch.
- Bake – Bake until the surface is set and lightly browned, and the bottoms are golden brown, about 13 to 15 minutes. The center should reach about 200ºF (93ºC).
- Cool – Allow the scones to cool on the sheet pan for 5 minutes, then transfer to a wire rack.
- Make the Pumpkin Glaze – In a medium bowl, whisk together the powdered sugar, cream, pumpkin puree, maple syrup, and cinnamon until smooth. Adjust the consistency with more powdered sugar, maple syrup, or cream as needed.
- Glaze the Scones – Drizzle the pumpkin glaze over the scones, or dip to cover the top. Allow to set before serving.
Notes
- Using Pumpkin Pie Spice: Add 2 teaspoons of homemade or store-bought pumpkin pie spice instead of cinnamon, ginger, nutmeg, and allspice.
- Storing: Store in an airtight container in the refrigerator for up to 5 days. Freeze in a resealable plastic bag for up to 1 month.
- Reheating: Microwave in 5- to 10-second intervals until warm.
Nutrition
Calories: 337kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 81mg | Potassium: 221mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3008IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg
Recipe Link
Recipe Video