Pumpkin Scones
Delicate pumpkin scones that are packed with warm spices, pumpkin flavor and topped with decadent pumpkin cinnamon glaze. They are buttery, flaky, soft and crumbly - a perfect fall treat!
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Servings: 8 scones
Equipment
Ingredients
For Pumpkin Scones
- 2 cups (260g) all purpose-flour
- 2 1/2 teaspoons baking powder
- 1/3 cup (65g) light or dark brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon*
- 1/2 teaspoon ground ginger*
- 1/2 teaspoon ground nutmeg*
- 1/4 teaspoon ground cloves*
- 1/2 cup (1 stick/113g) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1/4 cup (60 ml) very cold heavy cream, plus 2 tablespoons (30 ml) for brushing
- 1/2 cup (115g) canned pumpkin puree
- 1 1/2 teaspoons pure vanilla extract
For Pumpkin Cinnamon Glaze
Instructions
- Preheat the oven to 400°F/205°C. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- To make pumpkin scones: Combine flour, baking powder, salt, brown sugar, and the spices in a large bowl. Set aside.
- Using a pastry cutter or a food processor to mix butter with dry ingredients until the dough resembles wet sand, with some pea-sized chunks of butter within.
- In a medium bowl, whisk the cold heavy cream, egg, pumpkin puree, and vanilla extract until combined. Pour wet mixture over the dry mixture combined with butter and gently mix together with a spatula (or pulse in a food processor) just until the dough comes together. It will be a bit sticky and you can still see the chunks of butter. Do not over mix.
- On a clean and floured surface, form the dough into a ball and flatten it into an 8-inch disc. Use a sharp knife to cut the disc into 8 equal wedges. Brush the scones with heavy cream to help the scones get the golden crisp top.
- Place the scones on a prepared pan, 2 inch apart and bake for 13-15 minutes until golden on top.
- Once the scones are done baking, remove from the oven and transfer scones to a wire rack. Let them cool.
- To make pumpkin cinnamon glaze: Combine all ingredients in a bowl and whisk together until the glaze is smooth. The mixture should be thick and pourable. If it's too thick, add a bit more heavy cream. Top each scone with the glaze using a spoon or a piping bag, let it drip down the sides. Let the glaze set for 30 minutes. Add pumpkin seeds on top if desired.
- The scones are best served the day they are made but leftovers can be frozen for up to 2 months.
Notes
*You can substitute the spices in the recipe with 2 teaspoons of your favorite pumpkin pie spice blend.
*Freeze The Dough: After cut in wedges, put them on a baking sheet and transfer to the freeze for an hour or so, and place in a sealable bag. The dough can be frozen for up to 3 months.
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