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Pumpkin Scones Recipe

Pumpkin Scones Recipe
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★★★★★

5.1 from 19 reviews

These Pumpkin Scones are a delightful autumn treat featuring a tender, spiced dough infused with rich pumpkin puree and warm fall spices, topped with a sweet vanilla glaze. Perfect for a cozy breakfast or afternoon snack, they offer the ideal balance of moistness and crumbly texture.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Wet Ingredients

  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup pumpkin puree
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the scones.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until fully combined to create a uniform spice blend.
  3. Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs, which helps create a flaky texture.
  4. Combine Wet Ingredients: In a small bowl, whisk together the pumpkin puree, milk, and vanilla extract until smooth and well blended.
  5. Mix Wet and Dry: Pour the wet pumpkin mixture into the dry flour mixture. Mix gently until just combined; do not overmix to maintain the scone’s tender crumb.
  6. Knead Dough: Turn the dough out onto a lightly floured surface and gently knead a few times to bring it together into a cohesive ball.
  7. Shape Dough: Pat the dough into an 8-inch diameter circle approximately 1 inch thick, creating an even layer for cutting.
  8. Cut Scones: Use a sharp knife to cut the dough circle into 8 wedges, resembling pie slices for even portions.
  9. Prepare for Baking: Arrange the wedges on the parchment-lined baking sheet, ensuring they are spaced slightly apart.
  10. Bake: Bake the scones in the preheated oven for 15-18 minutes until they are golden brown and a toothpick inserted into the center comes out clean.
  11. Cool: Remove the scones from the oven and allow them to cool on a wire rack while you prepare the glaze.
  12. Prepare Glaze: In a bowl, whisk together powdered sugar, milk, and vanilla extract until the glaze is smooth and lump-free.
  13. Glaze Scones: Drizzle the prepared glaze over the cooled scones evenly to add sweetness and flavor before serving.

Notes

  • For best results use cold butter to achieve a flaky texture in the scones.
  • Be careful not to overmix the dough as it can result in tough scones.
  • You can substitute half-and-half or cream for milk if you want a richer dough.
  • The glaze can be adjusted for thickness by adding more powdered sugar or milk as needed.
  • Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Make sure pumpkin puree is pure pumpkin, not pumpkin pie filling, for accurate flavor and texture.

Nutrition

Keywords: Pumpkin Scones, Autumn Recipes, Fall Baking, Pumpkin Dessert, Spiced Scones

Find it online: https://ricoloranz.com/pumpkin-scones-recipe/