Pumpkin Scones Recipe
These easy pumpkin scones are tender, buttery, and packed with cozy pumpkin and pumpkin spice flavor. Finished with a simple sweet maple glaze, they’re quick to make and perfect as a delicious fall treat that tastes like it came straight from your favorite bakery.
Equipment
- 2 large mixing bowls
- 1 pastry cutter optional
- 1 whisk
- 1 sheet parchment paper
- 1 large baking sheet
Ingredients
Pumpkin Scone
- 2½ cups (300 g) all purpose flour
- ½ cup (100 g) light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 10 tablespoons (141 g) very cold unsalted butter, cubed or grated
- 1 large egg
- ½ cup pumpkin puree
- ½ cup (120 ml) cold heavy cream
- 2 teaspoons (10 ml) vanilla extract
- 1 tablespoon (15 ml) heavy cream for topping, optional
- 1 tablespoon sugar for topping, optional
Maple Glaze
- 1½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) maple syrup
- 1 teaspoon vanilla extract
- 2 - 4 tablespoons (30 - 60 ml) milk or heavy cream
Instructions
- Whisk in the flour, light brown sugar, pumpkin spice, cinnamon, baking powder and salt until well combined.2½ cups (300 g) all purpose flour, ½ cup (100 g) light brown sugar, 1 tablespoon baking powder, 2 teaspoons pumpkin spice, 1 teaspoon ground cinnamon , ½ teaspoon salt
- Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.10 tablespoons (141 g) very cold unsalted butter, cubed or grated
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the pumpkin puree, heavy cream, and vanilla extract until well combined.1 large egg, ½ cup pumpkin puree, ½ cup (120 ml) cold heavy cream, 2 teaspoons (10 ml) vanilla extract
- Form a little well in the center of the flour and butter mixture. Pour the wet ingredients into the dry and gently incorporate. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.
- Transfer the spiced pumpkin scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops of the scones with the heavy cream and sprinkle with sugar if you like.1 tablespoon (15 ml) heavy cream for topping, optional , 1 tablespoon sugar for topping, optional
- Bake in the oven at 425 F (218 C) for 15 - 18 minutes. The scones should be lightly golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- To make the glaze, whisk the powdered sugar with maple syrup, vanilla extract or vanilla bean paste and heavy cream or milk until smooth and well combined. Drizzle the icing on top of the cooled pumpkin scones and enjoy.1½ cups (180 g) powdered sugar, 2 tablespoons (30 ml) maple syrup , 1 teaspoon vanilla extract , 2 - 4 tablespoons (30 - 60 ml) milk or heavy cream
Notes
Store: Store baked pumpkin scones in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Pumpkin Scones Troubleshooting
- My dough is too sticky. What should I do?
Pumpkin scone dough can be a little soft and sticky because of the moisture in the pumpkin. Lightly flour your hands and work surface, then gently shape the dough. Avoid adding lots of extra flour, which can make the scones dry and dense. - My dough seems too dry or crumbly. If the dough won't come together, it may need a small amount of additional liquid. Add it gradually, just a teaspoon heavy cream at a time, until the dough holds together. Be careful not to overmix.
- Why didn't my scones rise? Make sure your baking powder is fresh and hasn't lost its strength. Also, avoid overworking the dough. Handle it gently and keep the butter cold for the best rise and texture.
- Why did my pumpkin scones spread? This is avoided chilling the scone disk in the freezer for about 30 minutes. You can also chill the scone dough in the fridge for an hour or covered overnight.
- What if my scones aren't perfectly shaped? Don't worry! Scones are meant to look homemade. As long as the dough is handled gently and the pieces are roughly the same size, they'll bake beautifully.
- My glaze is too thick (or too thin). For glaze that is too thick, add a couple of teaspoons milk or heavy cream to the mixture. Mix to your desired consistency. For glaze that is too thin, add a couple tablespoons powdered sugar and mix until your desired consistency is achieved.
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