These pumpkin scones are soft, sweet, and super cozy! With the warm flavors of pumpkin and spices, they make a perfect treat for any fall day.
I can’t resist having these scones with my morning coffee. They are so easy to whip up, and the whole house smells amazing while they bake—nothing like a warm treat to brighten your day!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your scones. If you’re looking for a gluten-free option, try using a gluten-free 1:1 baking flour. I find that it yields similar results!
Canned Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling. You can also make your own by roasting fresh pumpkin and pureeing it. Just ensure it’s well-drained!
Spices: The combination of cinnamon, ginger, nutmeg, and cloves adds fall flavor. You can swap with pumpkin pie spice for convenience; just use 2 teaspoons instead.
Unsalted Butter: Cold butter is key for flaky scones. If you’re dairy-free, try using coconut oil or a plant-based butter stick. It gives a different flavor but still works well!
Heavy Cream: This is used in the dough and for brushing. If you need a lighter option, half-and-half or even whole milk can be used, though it may change the texture slightly.
How Do You Achieve the Perfect Scone Texture?
Achieving a fluffy, tender scone is all about mixing technique and baking time. Here are some tips:
- Keep your butter cold. This helps form little pockets of steam while baking, making the scones light.
- Don’t overmix the dough! Mix just until the flour is combined. Overmixing can make your scones dense and tough.
- When patting the dough into a circle, use your hands rather than a rolling pin to maintain that gentle texture.
- Be cautious not to bake too long. Goldenness is great, but if they are overbaked, they can dry out.
- Brush the tops with cream just before baking to get that beautiful golden brown color.
With these ingredient tips and techniques, your pumpkin scones will turn out perfectly tender and full of fall flavor! Enjoy baking!
Delicious Pumpkin Scones
Ingredients You’ll Need:
For the Scones:
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (plus extra for brushing)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 18-22 minutes to bake. You’ll want to let them cool for a few minutes before drizzling on the glaze, so plan for around 40 minutes total before you can enjoy these delicious treats.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This step is crucial for getting those scones nice and golden! While the oven heats up, line a baking sheet with parchment paper so your scones won’t stick.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and spices—cinnamon, ginger, nutmeg, and cloves. These warm spices will fill your kitchen with a wonderful aroma!
3. Cut in the Butter:
Next, add the cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, mix until the mixture looks like coarse crumbs, with some small pea-sized pieces of butter remaining. This will help create a flaky texture!
4. Combine Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, egg, vanilla extract, and heavy cream until smooth. This combination is where the moist pumpkin flavor comes from.
5. Make the Dough:
Pour the pumpkin mixture into your flour mixture. Gently stir until just combined. This is important: you want a soft dough, so don’t overmix!
6. Shape the Dough:
Now, turn the dough out onto a lightly floured surface. Gently knead it a few times until it holds together, then pat it into a circle about 7-8 inches wide and 1 inch thick.
7. Cut the Scones:
Using a sharp knife, cut the circle into 8 equal wedges. Think of cutting a pizza! Place these wedges on the prepared baking sheet, leaving about 2 inches between them.
8. Brush and Bake:
Lightly brush the tops of the scones with extra heavy cream to help them brown nicely in the oven. Bake in your preheated oven for 18-22 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
9. Cool and Glaze:
Once baked, take them out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack. While they cool, mix together the powdered sugar, milk, and vanilla extract to make your glaze. Once the scones are warm but not hot, drizzle the glaze over the top.
10. Serve and Enjoy:
These pumpkin scones are best served warm or at room temperature. They’re perfect for breakfast, an afternoon snack, or any cozy moment. Enjoy every bite!
With their tender crumb and delicious blend of warm spices, these pumpkin scones are sure to become a favorite in your home. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but keep in mind that the scones may be denser and have a nuttier flavor. For best results, try substituting half of the all-purpose flour with whole wheat flour to maintain a lighter texture.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, roast it first, then scoop out the flesh and puree it until smooth. Just make sure to drain any excess moisture to prevent your scones from getting soggy.
How Should I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week. You can also freeze them for up to 3 months; just remember to glaze them after thawing for the best taste!
Can I Make These Scones Vegan?
Yes, you can! Substitute the butter with a non-dairy butter or coconut oil, use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) in place of the egg, and swap heavy cream for a non-dairy milk like almond or soy. The flavor and texture will still be delicious!