Pumpkin Scones Recipe
Soft, fluffy, and buttery, these pumpkin scones, topped with a simple glaze, are a delicious fall treat. Follow my simple tips for the best pumpkin scones.
Servings 8 scones
Calories 439kcal
Equipment
- Baking Sheet
Ingredients
For the Scones:
- ½ cup unsalted butter (1 stick/113g)
- 2 ¼ cup all-purpose flour (270g)
- ¼ cup granulated sugar (50g)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup pumpkin purée (122g)
- ½ cup heavy cream plus more for brushing
- ¼ cup light brown sugar (55g)
- 1 large egg
- 1 ½ teaspoons vanilla extract
For the Glaze:
- 1 ½ cups powdered sugar (180g)
- 2 tablespoons milk
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
For the Scones:
- Cut the butter into small cubes and freeze while continuing or for 10 minutes.
- In a large bowl, whisk together flour, granulated sugar, baking powder, spices, salt, and baking soda.
- In another bowl, whisk together pumpkin purée, cream, brown sugar, egg, and vanilla until smooth.
- Toss the frozen butter in the flour mixture to coat the pieces. Using a pastry blender or by rubbing the pieces between your fingers, cut the butter into the flour until it is about the size of peas. Fold the pumpkin mixture into the flour mixture until moistened and no large flour pockets remain.
- Turn out the dough onto a well floured surface. Working with floured hands, pat the dough into an 8-inch square. Cut into quarters, and cut each quarter in half diagonally, creating 8 triangles. (Or, pat the dough into an 8-inch round and cut into 8 triangles.) Transfer scones to the prepared baking sheet. For best results, freeze for 20 to 30 minutes.
- Brush the tops lightly with heavy cream.
- Bake for 20 for softer scones and 25 minutes or until the edges and tops are golden brown for crisper, denser scones. Transfer to a wire rack and cool while making the glaze.
For the Glaze:
- Sift the powdered sugar into a bowl. Whisk in the milk until smooth. (For a thinner glaze, add 1 or 2 teaspoons more milk.)
- Spread the plain glaze over the tops of the warm scones with the back of a spoon. Let scones cool until glaze is set, about 30 minutes. Store in an airtight container at room temp for up to 3 days.
Notes
- Weigh the flour. If you add too much flour, the scones will turn out dry and crumbly. The best way to measure flour is with a kitchen scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Do not scoop directly from the flour container.
- To prevent sticking: Flour the sharp knife or bench scraper to help keep the dough from sticking when cut.
- Freeze the scones for 20 to 30 minutes before baking: Keeping the dough as cold as possible will help the scones rise nice and tall in the oven.
- For a thinner glaze, add 1 or 2 teaspoons more milk and drizzle the glaze over the scones.
Nutrition
Calories: 439kcal | Carbohydrates: 65g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 279mg | Potassium: 116mg | Fiber: 2g | Sugar: 36g | Vitamin A: 2998IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg