Pumpkin Scones
User Reviews
5
Pumpkin Scones
Description
This recipe mixes flour, sugars, baking powder, pumpkin spice, cinnamon, and salt as dry ingredients. Cold butter is pulsed into the mixture until crumbly. Separately, pumpkin puree, heavy cream, and vanilla extract are whisked, then added to form a dough. The dough is turned onto a floured surface and folded multiple times to create layers without overworking. It is shaped into a disk, then cut into eight wedges.
The scones bake into soft, tender pastries with a spiced profile from pumpkin spice and cinnamon balanced by the sweetness of sugars. After baking, a glaze made from powdered sugar and vanilla mixed with milk is applied, adding a smooth sweetness and slight moisture contrast.
These scones work well for breakfast or tea, offering a warm-flavored treat with a delicate crumb. They pair nicely with butter or cream cheese if desired.
To avoid soggy results, use pumpkin puree, not pie filling, and blot excess moisture from the puree before mixing. If you don't have a food processor, the recipe can be adapted with manual methods for the butter and flour mixing.
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- ¼ cup light brown sugar
- 2 teaspoons baking powder
- 2 teaspoon pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter cold or frozen cut into 16 pieces, unsalted
- ¼ cup heavy cream + additional for brushing
- ⅓ cup pumpkin puree blotted
- 1 teaspoon vanilla extract
- sugar for sprinkling, coarse
Glaze
- ½ cup powdered sugar
- 2-3 teaspoons milk
- ¼ teaspoon vanilla extract
Instructions
- Combine flour, sugars, baking powder, pumpkin spice, cinnamon, and salt in the canister of a food processor. Pulse briefly until ingredients are well combined.
- Sprinkle butter pieces over the top of your flour mixture and pulse until mixture resembles fine crumbs.
- In a large measuring cup, whisk together heavy cream, pumpkin puree, and vanilla extract until smooth.
- Pour pumpkin/cream mixture over flour/butter mixture in your food processor, and pulse until mixture begins to clump together (see picture in post for visual).
- Carefully turn pumpkin scone dough out onto lightly floured surface. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough. Use your hands to form into a disk about 6” wide.
- Using a large knife, cut into 8 wedges pressing knife straight down (don't saw with your knife! Just press straight down, this will help your scones to bake up straight).
- Place scones at least 2" apart on a parchment paper lined cookie sheet. Brush each scone with heavy cream and sprinkle with coarse sugar.
- Transfer to 375F (190C) oven and bake for 17 minutes.
- Allow scones to cool. Meanwhile, prepare vanilla glaze.
Glaze
- To prepare glaze, whisk together sugar, milk, and vanilla extract.
- Drizzle over cooled scones and allow to glaze to set (this should just take several minutes) before serving.
- Scones taste best fresh but can be stored in an airtight container at room temperature for 2-3 days. They will taste best when warmed up again before serving.
Notes
- Use pumpkin puree only, not pumpkin pie filling, to control sweetness and texture.
- Blot pumpkin puree with paper towels to remove excess moisture for better dough consistency.
- If you don't have a food processor, combine butter and flour by hand with a pastry cutter or forks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1scone (with glaze) | |
| Calories | 327kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 43mg | 14% |
| Sodium | 286mg | 12% |
| Potassium | 16mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 2900IU | 58% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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