Pumpkin Scones Recipe

Pumpkin scones with a delectable bite missing.

4 from 3 votes

This Pumpkin Scones Recipe is melt-in-your-mouth delicious! It's light, buttery, and topped with a crisp sugary layer and sweet maple glaze for the perfect fall treat!

Prep Time30

Cook Time18

Chilling Time40

Total Time1 28

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: pumpkin scones, pumpkin scones recipe

Servings: scones

Author: Chelsea Lords

Cost: $4.89

Equipment

Pastry cutter
Sheet pan (15" x 10")

Ingredients

2 cups flour see note 1
2-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
3/4 teaspoon salt
1/2 cup unsalted butter frozen in small cubes, see note 1
1 large egg
1/2 cup + 2 to 3 tablespoons heavy cream divided
1/4 cup canned pumpkin with liquid pressed out with paper towels, see note 2
1/2 cup + 2 tablespoons light brown sugar firmly packed
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
White sparkling sugar or sparkling sugar, for topping

Glaze

1 cup powdered sugar
1 tablespoon unsalted butter
1/4 cup maple syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

US - Metric

Instructions

In a large bowl, combine flour (spooned and leveled), baking powder, cinnamon, ginger, allspice, nutmeg, cloves, and salt.
In a small bowl, whisk together cream, egg, pumpkin, brown sugar, and vanilla until smooth.
Add frozen butter cubes to dry ingredients. Use a pastry cutter to cut butter into flour mixture until butter is evenly dispersed and the size of small peas.
Make a well in the center of the dry mixture, pour wet ingredients in, and gently stir with a wooden spoon until dough begins to form. Mix as little as possible—just until everything is moistened and mostly combined.
Lightly dust a surface with flour and turn the mixture onto the surface. With lightly floured hands, gently work dough into a ball, handling dough as little as possible. If dough is too sticky, add a tiny bit more flour; if it is too dry, add 1–2 tablespoons heavy cream. Press dough into a disc and cut exactly in half. Form each half gently into a smaller disc, about 5 inches wide.
Wrap discs tightly and chill for 20 minutes in the freezer. Remove and cut (with a sharp knife) each disc into 8 equal wedges. Try to cut each wedge in one decisive cut. Place wedges on a baking sheet lined with parchment paper or a silicone baking mat, about 2 inches apart. Pour remaining 2 (3 if needed) tablespoons heavy cream into a small dish. Using a pastry brush, brush cream over scones. Sprinkle with coarse/sparkling sugar if desired.
Place pan of scones in the freezer for 20 minutes. Preheat oven to 400°F.
Bake scones for 17–23 minutes or until edges are light golden brown and the top is lightly browned (overbaking scones will make them less flavorful and more dense). Cool on baking sheet for 5 minutes, then transfer to a cooling rack.
Whisk together glaze ingredients. If glaze is too thick, add more maple syrup (or heavy cream or milk) 1 teaspoon at a time. Drizzle glaze over just-barely-warm scones. Let set and enjoy!

Video

Notes

Note 1: Keep all ingredients as cold as possible! Chill flour in the fridge ahead of time if possible (10–20 minutes). Cut butter into small cubes and place in the freezer to chill until needed.

Note 2: Use cheesecloth or paper towels to press any excess liquid out of the pumpkin. Don't skip this step or the scone dough will be too wet; strain out as much liquid from the pumpkin as possible.

Storage: To make ahead, Shape dough into scones and place in an airtight bag in the fridge overnight. Bake fresh the next day. To freeze, freeze unbaked scones on a lined baking sheet, then transfer the frozen scones to an airtight bag and freeze for up to 1 month. Bake scones straight from the freezer (add 1–3 minutes on baking time).

Nutrition