Pumpkin scones are the perfect fall treat, filling your kitchen with warm spices and the comforting aroma of the fall season. Soft on the inside with a delicately crisp exterior, they’re rich in seasonal spices like cinnamon, ginger, nutmeg, and cloves. A generous portion of pumpkin puree adds moisture and a subtle, earthy sweetness, while cold butter ensures a tender, flaky texture. Each bite is like a soft, spiced pumpkin pie in scone form.
To elevate the experience, the optional glaze brings just the right touch of sweetness and a hint of cinnamon, beautifully balancing the earthy flavors. These scones are an ideal pairing with a hot drink; try them with a spiced latte, chai tea, or fresh-brewed coffee. The warmth of the spices complements a hot beverage, making it a soothing choice for chilly mornings or cozy afternoons.
The following is a quick recipe on making the best pumpkin scones in matter of minutes.
Tasty Pumpkin Scones Recipe
Equipment
- 1 Mixing Bowl Large
- 1 Mixing Bowl Medium
- Measuring cups
- Measuring spoons
- Pastry cutter (or forks) to cut in the butter
- Knife Or bench scraper (to cut the dough)
- Pastry brush (for brushing cream on the scones)
Ingredients
For the Scones:
- 2 cups all-purpose flour
- 1/3 cup brown sugar packed
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup canned pumpkin puree not pumpkin pie filling
- 1/4 cup heavy cream plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
For the Glaze (Optional):
- 1 cup powdered sugar
- 1-2 tbsp milk or heavy cream
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon optional
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
- Form the Dough: Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to over-mix, as this can make the scones tough.
- Shape and Cut Dough: Turn the dough out onto a lightly floured surface and shape it into a disc, about 1 inch thick. Cut the disc into 8 wedges, like a pizza.
- Prepare for Baking: Place the scones on the prepared baking sheet. Brush the tops lightly with heavy cream for a golden finish.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the scones are lightly golden on top.
- Prepare Glaze (Optional): While the scones are cooling, mix together powdered sugar, milk, and vanilla extract (plus cinnamon if desired) until smooth. Drizzle the glaze over the cooled scones.
- Serve and Enjoy: Enjoy warm or at room temperature!
