These pumpkin scones are moist and flavorful, perfect for a cozy morning. They have a hint of warm spices and a lovely pumpkin taste that pairs perfectly with your favorite drink!
Baking these scones fills the kitchen with a wonderful smell that makes everyone come running. I love to enjoy mine with a bit of butter or some jam on top. Yum!
Key Ingredients & Substitutions
Flour: All-purpose flour is a must for scones, providing the right structure. If you’re gluten-free, try using a gluten-free all-purpose blend. Just make sure it includes xanthan gum for proper binding!
Pumpkin Puree: Canned pumpkin puree is super convenient, but fresh pumpkin works too! Just roast it, scoop out the flesh, and mash until smooth. It’s a bit more work, but it can add a fresh taste.
Spices: The spices add warmth. If you don’t have ground ginger or cloves at home, you can use pumpkin pie spice instead—about 2 teaspoons should do. It’s a great shortcut!
Butter: Cold unsalted butter is ideal for flaky scones. If you’re dairy-free, you can substitute with coconut oil or a vegan butter alternative, but the texture might be slightly different.
Heavy Cream: This adds richness to the scones. If you want a lighter version, you can use half-and-half or substitute some of it with milk, but the final texture may be less tender.
What’s the Best Way to Make Flaky Scones?
The key to those light, flaky scones is how you handle the butter. Cold butter is essential! Here’s how to do it right:
- Start with cold butter and cut it into small cubes. This helps you avoid melting the butter during mixing.
- Use a pastry cutter or your fingertips to mix the butter into the dry ingredients until you see pea-sized crumbs. This step creates pockets of butter that lead to flakiness!
- Don’t overwork the dough when adding wet ingredients; mix just until combined. Overmixing can lead to tough scones.
By following these simple tips, your scones should come out perfectly tender and delicious every time!
How to Make Delicious Pumpkin Scones
Ingredients You’ll Need:
For the Scones:
- 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
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup pumpkin puree (canned or fresh)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (plus extra for brushing)
For the Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 15-18 minutes to bake. So, in under 30 minutes, you can be enjoying fresh, warm pumpkin scones!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 400°F (200°C). This step is crucial for getting those scones perfectly baked. While it’s heating, line a baking sheet with parchment paper or a silicone baking mat to ensure your scones don’t stick.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This helps to evenly distribute the baking powder and spices throughout the flour.
3. Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This is what will create flaky layers in your scones!
4. Combine Wet Ingredients:
In another bowl, whisk together the pumpkin puree, egg, vanilla extract, and heavy cream. This mixture will add moisture and flavor to your scones.
5. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Carefully stir with a spatula or wooden spoon until just combined. Be gentle—overmixing can lead to dense scones!
6. Shape the Dough:
Lightly flour your work surface and turn the dough out onto it. Gently knead the dough just a few times until it comes together. Pat the dough into a 1-inch thick circle or rectangle, then cut it into 8 triangular scones.
7. Prepare to Bake:
Place the scones on the prepared baking sheet. Brush the tops lightly with additional heavy cream to help them brown nicely in the oven.
8. Bake Them Up:
Pop the scones into your preheated oven and bake for about 15-18 minutes. They should be golden brown and a toothpick inserted into the center should come out clean. The smell will be incredible!
9. Cool and Glaze (Optional):
Once baked, remove the scones from the oven and let them cool on a wire rack for a few minutes. If you’re using the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle over the warm scones for an extra touch of sweetness.
10. Serve and Enjoy:
Enjoy your pumpkin scones warm or at room temperature. They’re delightful on their own or with clotted cream, butter, or your favorite spread! Perfect for any autumn morning!
Enjoy your delicious pumpkin scones, and happy baking! 🎃✨
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, it may make the scones a bit denser. To achieve a lighter texture, consider using 50% whole wheat flour and 50% all-purpose flour.
What Can I Use as a Substitute for Pumpkin Puree?
If you don’t have pumpkin puree available, you can use mashed cooked sweet potatoes or butternut squash as a substitute. Both options will provide a similar taste and texture.
Can I Freeze Scones Before Baking?
Absolutely! You can freeze the shaped scones before baking. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. When you’re ready to bake, just add a few extra minutes to your baking time while they bake from frozen.
How Should I Store Leftover Scones?
To store leftover scones, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can keep them in the fridge for up to a week or freeze them for up to 3 months.
