Easy Pumpkin Scones
This easy pumpkin scones recipe yields soft ’n moist scones with flaky edges, packed with pumpkin pie spice and topped with sweet maple glaze!
Servings: 8 scones
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour spooned and leveled
- 3 tablespoons granulated sugar
- 3 tablespoons light brown sugar lightly packed
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- 8 tablespoons unsalted butter 1 stick, frozen
- ½ cup 100% pure pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 tablespoons heavy cream plus more for brushing tops of scones
Optional Toppings
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together Dry Ingredients: flour, granulated sugar, light brown sugar, baking powder, cinnamon, pumpkin pie spice, ground ginger, and salt.
- Grate frozen butter.1 Using your fingers, quickly work butter into the Dry Ingredients just until you get a coarse, crumbly mixture--it should be chilly once done. If not, set bowl in freezer to chill during wet ingredients prep.
- In a medium bowl, whisk together Wet Ingredients: pumpkin puree, egg, vanilla, and cream until smooth and well mixed.
- Transfer wet ingredients into dry ingredients bowl. Using a fork, stir together until mostly mixed and it's tinted light orange throughout.
- Switch to using fingers, gently working ingredients together until moistened, making sure not to overwork or overheat the dough. The dough will be piecey and the butter bits should still be solid and chilled, but not melted.
- Transfer dough to lined baking sheet. Gently knead and fold the mixture into a 6-inch disc that’s 1-inch thick.2 Don’t worry about small cracks, they’ll bake together. The dough will spread a lot during baking.
- Using a sharp knife, cut the disc into 8 wedges. Place each wedge about 2 inches apart on the lined baking sheet. Using a pastry brush, brush tops of scones with cream (makes the tops pretty). If skipping glaze, sprinkle with sparkling sugar now.
- Bake for 15-20 minutes. Mine took 17 minutes. Transfer scones directly onto a cooling rack. Cool completely, about 1 hour. Drizzle or dip with maple glaze. Allow glaze to set for 30 minutes. Enjoy!
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Notes
- 1: It’s important to keep the butter frozen and chilled throughout this recipe, so work quickly but safely. If it’s softened by the time you’re done grating, simply chill in the freezer until cold.
- 2: The less you overwork the dough, the more tender your pumpkin scones will be.
- Do not dip scones directly out of the oven, the glaze won’t turn out right.
- Grating the butter instead of cutting into cubes is quicker and creates more uniform pockets of butter in the scones. Recommended!
- See more tips in the post above.
Nutrition
Calories: 300kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 293mg | Potassium: 97mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2851IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg