Easy Pumpkin Scones
User Reviews
5
Easy Pumpkin Scones
Description
This recipe integrates canned or homemade pumpkin puree with flour, sugar, baking powder, and a blend of cinnamon, nutmeg, cloves, and ginger to provide unmistakable fall flavors. Cold butter is rubbed into the flour mixture to create a crumbly texture, essential for flaky scones. Wet ingredients, including milk and egg, are added to bring the dough together.
The dough is shaped into a circle, cut into wedges, and baked until risen and lightly browned. The scones have a tender crumb and a delicate crust from the milk brushing before baking. Once cooled, a vanilla glaze made from powdered sugar, vanilla extract, and milk is drizzled over to add sweetness and moisture.
These scones serve well as a warm, spiced treat and provide a seasonal variation in baked goods. Cooling the scones fully before glazing prevents the glaze from sliding off and maintains a neat finish.
Cold butter and thoroughly mixed spices are key for the ideal texture and flavor. Homemade pumpkin puree can be used by steaming or roasting pumpkin or squash and pureeing it to smoothness.
Ingredients
- 6 tablespoons pumpkin canned or see below to make your own from squash, puree
- 2 ¼ cups all-purpose flour 275g aka plain flour
- 2 teaspoons baking powder
- ½ cup sugar 100 g
- ½ teaspoon ground cinnamon *alternatively, use 1 ½ teaspoons pumpkin pie spice instead of all the individual spices.
- ½ teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- ¼ teaspoon ground ginger
- ⅓ cup butter cut into small cubes, 80g cold
- 3 tablespoons milk plus extra for brushing
- 1 egg large free-range
For the vanilla glaze
- ¾ cup powdered sugar icing sugar, 75g
- 1 teaspoon vanilla extract
- 3 teaspoons milk
Instructions
- Preheat oven to 425°F / 220°C. Line or grease a baking sheet.
- Sift the flour, sugar and spices into a bowl.
- Using your fingertips, rub the cubes of cold butter into the flour mixture with your fingertips until the mixture has the consistency of coarse breadcrumbs.
- In another bowl, lightly mix together the pumpkin, milk and egg.
- Pour the wet ingredients into the dry ingredients and stir to combine. Form a ball with the dough, adding a little more flour if the dough is too sticky.
- On a lightly floured countertop, form the dough into a circle approximately ½ inch thick. Cut into 8 wedges. Place on the baking tray and brush with a little milk.
- Bake for 12 minutes or until risen and lightly golden. Cool on a wire rack.
- Meanwhile, mix all the glaze ingredients together, then drizzle onto the cooled pumpkin scones.
Notes
- Ensure pumpkin puree is plain and unsweetened, avoiding pumpkin pie filling which contains added sugar and spices.
- Use cold butter when forming the dough to maintain a flaky scone texture.
- Cool scones completely before applying the vanilla glaze to prevent it from melting and sliding off.
- Homemade pumpkin puree can be prepared by steaming or roasting pumpkin or butternut squash and pureeing until smooth.
- Substitute the individual spices with 1 ½ teaspoons of pumpkin pie spice blend if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 81mg | 3% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 2030IU | 41% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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