Description
These Pumpkin Scones are a delightful fall treat, combining tender, flaky dough with warm pumpkin pie spices and a sweet glaze. Perfect for breakfast or an afternoon snack, these scones offer a comforting balance of pumpkin flavor and a lightly crisp exterior with a soft, moist interior.
Ingredients
Scones
- ½ cup unsalted butter (1 stick, 113g), cut into small cubes and frozen
- 2 ¼ cups 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
Glaze
- 1 ½ cups powdered sugar (180g)
- 2 tablespoons milk (plus extra 1-2 teaspoons if needed for thinning)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and burning.
- Prepare Butter: Cut the unsalted butter into small cubes and freeze for 10 minutes to ensure it stays cold and helps create flaky layers in the scones.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, ground cinnamon, salt, and baking soda until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, heavy cream, light brown sugar, egg, and vanilla extract until the mixture is smooth and uniform.
- Incorporate Butter: Toss the frozen butter cubes into the flour mixture to coat them. Use a pastry blender or your fingers to cut the butter into the flour until the pieces are about pea-sized. This technique helps create the scones' flaky texture.
- Combine Wet and Dry: Fold the pumpkin mixture into the flour and butter mixture just until moistened and no large pockets of flour remain. Be careful not to overmix to keep the dough tender.
- Shape Dough: Turn the dough out onto a well-floured surface. Pat it into an 8-inch square. Cut the square into four equal squares, then cut each square diagonally in half, forming 8 triangular scones. Alternatively, shape the dough into an 8-inch round and cut into 8 wedges.
- Chill Dough: Transfer the scones onto the prepared baking sheet and, for best results, freeze them for 20 to 30 minutes. This helps them keep their shape while baking.
- Brush with Cream: Lightly brush the tops of the chilled scones with additional heavy cream. This adds moisture and encourages browning.
- Bake: Bake the scones for 20 minutes if you prefer softer scones or up to 25 minutes for a crisper, denser texture. They are done when the edges and tops turn golden brown.
- Prepare Glaze: While the scones bake, sift the powdered sugar into a bowl. Whisk in the milk until smooth. Add an extra teaspoon or two of milk if you want a thinner glaze consistency.
- Glaze Scones: Spread the glaze evenly over the warm scones using the back of a spoon. Let them cool for about 30 minutes until the glaze sets.
- Store and Serve: Store any leftover scones in an airtight container at room temperature for up to 3 days. Enjoy these scones fresh for best flavor and texture.
Notes
- Freezing the butter before cutting it into the flour is crucial for creating flaky scones.
- Do not overmix the dough once the wet and dry ingredients are combined to maintain tenderness.
- Brushing the scones with cream before baking enhances browning and adds a slight richness.
- If you prefer a thinner glaze, adjust the milk quantity accordingly.
- For extra spice, feel free to increase the pumpkin pie spice slightly.
- Scones freeze well before baking; bake directly from frozen adding a couple of extra minutes to the baking time if needed.
- Prep Time: 25 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
