Pumpkin Scones

         What are pumpkin scones? They are a simply delicious treat to have with coffee or tea in the afternoon. Somehow, you will have a scone that is not only soft and flaky, it is crumbly at the corners and crispy on the top. The scones have a delightful flavor of butter and pumpkin, with spices. This makes a perfect fall treat.

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            I will say that this is not a recipe that handles too many changes well. For instance, you do want to use butter that is frozen. As it melts, it makes the flaky layers we enjoy. That is not the only advice I have for butter.

I have found that when I grate the frozen butter, it will incorporate into the dough much better. Another couple of cool tricks that will help you get the best scones ever, before you add the pumpkin puree, use some paper towels to blot up some of the moisture from the pumpkin.

Also, right before you place the pan into the oven, use a pastry brush to lightly brush the tops with heavy cream and then sprinkle lightly with sugar, coarse if you have it.

Frequently Asked Questions:

            Can I use margarine?

No, the recipe will not have the same buttery flavor when you use oleomargarine.

            Can I freeze these scones?

When these scones are wrapped tightly in plastic or placed into an airtight container, they can be left in the freezer for three months.

            Can I use half and half instead of heavy cream?

Sometimes it is okay to switch out liquids, not so this time. You really need to use heavy cream or buttermilk for these scones.

What do you need to make Pumpkin Scones

            1 ½ tsp pumpkin pie spice

            1 tsp cinnamon

            ½ tsp salt

            2 ½ cups all purpose flour, sifted

            2 ½ tsp baking powder

            ½ cup light brown sugar

            ½ cup frozen, unsalted butter

            1 large egg

            ⅓ cup plus 2 tbsp heavy cream

            ½ cup brown sugar

            1 tsp vanilla

            ½ cup pumpkin puree

Glaze:

            2 tbsp butter

            1 cup powdered sugar

            ⅓ to ½ cup maple syrup, pure

            Slight pinch of salt, optional

How to make Pumpkin Scones

FIRST STEP:

Preheat the oven to 400*

Place the rack in the middle of the oven

SECOND STEP:

Line baking pans with parchment paper

In a large bowl, combine the flour, pumpkin pie spice, salt, cinnamon and baking powder

a)

b)

c)

d)

e)

THIRD STEP:

Grate the frozen butter into the flour mixture

Using a pastry cutter, combine until pea sized crumbles show

a)

b)

FOURTH STEP:

In another bowl combine 1 egg, ⅓ cup of heavy cream, pumpkin puree, vanilla and brown sugar

Drizzle this mixture over the flour mixture, then stir until all is combined

FIFTH STEP:

Flour your hands and work the dough into a ball shape

Place the ball onto a floured surface and press out into an 8 inch diameter circle

a)

b)

SIXTH STEP:

Use a sharp knife and cut the circle into 8 pie shaped wedges( to make smaller scones, make two 5 inch circles and cut into the wedges)

Place the scones on the parchment covered trays and brush lightly with the remaining heavy cream and sprinkle with coarse sugar

SEVENTH STEP:

Bake for 17 to 20 minutes, until the scones are lightly golden brown.

When done, set off to the side to cool slightly.

EIGHTH STEP:

Make the glaze in a saucepan by adding the butter and syrup, stir together until the butter is melted

Stir in the powdered sugar until you form a glaze.

NINETH STEP:

Pour the glaze over the warm scones and eat right away for the best flavor

a)

b)

Enjoy!

YUM!

Pumpkin Scones

Pumpkin Scones

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 ½ tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 ½ cups all purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ cup light brown sugar
  • ½ cup frozen, unsalted butter
  • 1 large egg
  • ⅓ cup plus 2 tbsp heavy cream
  • ½ cup brown sugar
  • 1 tsp vanilla
  • ½ cup pumpkin puree
  • Glaze:
  • 2 tbsp butter
  • 1 cup powdered sugar
  • ⅓ to ½ cup maple syrup, pure
  • Slight pinch of salt, optional

Instructions

FIRST STEP:

Preheat the oven to 400*

Place the rack in the middle of the oven

SECOND STEP:

Line baking pans with parchment paper

In a large bowl, combine the flour, pumpkin pie spice, salt, cinnamon and baking powder

THIRD STEP:

Grate the frozen butter into the flour mixture

Using a pastry cutter, combine until pea sized crumbles show

FOURTH STEP:

In another bowl combine 1 egg, ⅓ cup of heavy cream, pumpkin puree, vanilla and brown sugar

Drizzle this mixture over the flour mixture, then stir until all is combined

FIFTH STEP:

Flour your hands and work the dough into a ball shape

Place the ball onto a floured surface and press out into an 8 inch diameter circle

SIXTH STEP:

Use a sharp knife and cut the circle into 8 pie shaped wedges( to make smaller scones, make two 5 inch circles and cut into the wedges)

Place the scones on the parchment covered trays and brush lightly with the remaining heavy cream and sprinkle with coarse sugar

SEVENTH STEP:

Bake for 17 to 20 minutes, until the scones are lightly golden brown.

When done, set off to the side to cool slightly.

EIGHTH STEP:

Make the glaze in a saucepan by adding the butter and syrup, stir together until the butter is melted

Stir in the powdered sugar until you form a glaze.

NINETH STEP:

Pour the glaze over the warm scones and eat right away for the best flavor

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 160mgSodium: 28mgCarbohydrates: 120gSugar: 14gProtein: 12g