Pumpkin Scones Recipe
User Reviews
5
Pumpkin Scones Recipe
Description
The recipe involves cutting cold butter into flour combined with sugar, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda. Pumpkin puree, heavy cream, brown sugar, egg, and vanilla are whisked separately and then folded into the flour mixture. Forming the dough into triangles followed by a brief freezing period helps maintain the butter solid, promoting flakiness and height during baking at 400°F.
The spices provide warmth and autumnal aroma, balancing the pumpkin's moist sweetness. Once baked, a powdered sugar and milk glaze is brushed on top for light sweetness and moisture. Using measured flour via scale or careful spooning prevents dryness and crumbliness. Cutting with a floured knife cleanly portions the scones without sticking.
For a thinner glaze, extra milk can be added to adjust consistency. Freezing the shaped dough is a useful step to achieve the right texture and rise.
Ingredients
For the Scones:
- ½ cup butter 1 stick/113g, unsalted
- 2 ¼ cup all-purpose flour (270g)
- ¼ cup granulated sugar (50g)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup pumpkin 122g, puree
- ½ cup heavy cream plus more for brushing
- ¼ cup light brown sugar (55g)
- 1 large egg
- 1 ½ teaspoons vanilla extract
For the Glaze:
- 1 ½ cups powdered sugar (180g)
- 2 tablespoons milk
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
For the Scones:
- Cut the butter into small cubes and freeze while continuing or for 10 minutes.
- In a large bowl, whisk together flour, granulated sugar, baking powder, spices, salt, and baking soda.
- In another bowl, whisk together pumpkin purée, cream, brown sugar, egg, and vanilla until smooth.
- Toss the frozen butter in the flour mixture to coat the pieces. Using a pastry blender or by rubbing the pieces between your fingers, cut the butter into the flour until it is about the size of peas. Fold the pumpkin mixture into the flour mixture until moistened and no large flour pockets remain.
- Turn out the dough onto a well floured surface. Working with floured hands, pat the dough into an 8-inch square. Cut into quarters, and cut each quarter in half diagonally, creating 8 triangles. (Or, pat the dough into an 8-inch round and cut into 8 triangles.) Transfer scones to the prepared baking sheet. For best results, freeze for 20 to 30 minutes.
- Brush the tops lightly with heavy cream.
- Bake for 20 for softer scones and 25 minutes or until the edges and tops are golden brown for crisper, denser scones. Transfer to a wire rack and cool while making the glaze.
For the Glaze:
- Sift the powdered sugar into a bowl. Whisk in the milk until smooth. (For a thinner glaze, add 1 or 2 teaspoons more milk.)
- Spread the plain glaze over the tops of the warm scones with the back of a spoon. Let scones cool until glaze is set, about 30 minutes. Store in an airtight container at room temp for up to 3 days.
Notes
- Weigh flour accurately or fluff and level to avoid dry, crumbly scones.
- Flour the knife or scraper before cutting dough to prevent sticking and maintain clean edges.
- Freeze shaped dough for 20-30 minutes before baking to help scones rise tall.
- Add 1-2 teaspoons more milk to the glaze if a thinner consistency is preferred for drizzling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 71mg | 24% |
| Sodium | 279mg | 12% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 2998IU | 60% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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