Classic Pumpkin Scones

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Classic Pumpkin Scones Recipe

I’m so excited to share my Classic Pumpkin Scones Recipe with you! These golden, flaky scones are lightly spiced with pumpkin pie flavors and drizzled with a luscious maple glaze. Perfect for a cozy morning with a hot cup of coffee or tea — they’re a fall bakery treat you can easily make at home.

Level: Easy
Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 8 scones
Cuisine: American

I still remember the first time I baked these pumpkin scones — the whole kitchen smelled like a crisp autumn morning. There’s something magical about how the pumpkin spice blends with buttery, flaky scone layers and then gets finished with a sweet maple drizzle.

This recipe is simple enough for a beginner yet special enough to impress friends and family. I’ll walk you through every step so you understand not just what to do but why each step matters — from freezing the butter to blotting the pumpkin puree for perfect texture.

Whether you’re making these for brunch, a fall bake sale, or just a cozy weekend breakfast, these scones are bound to become a seasonal favorite in your kitchen.

Description

These pumpkin scones combine the warm, spiced flavor of pumpkin with a soft, flaky interior and a crisp golden crust. Here’s what makes them so irresistible:

  • Flaky and Soft Texture thanks to frozen grated butter
  • Perfectly Spiced Pumpkin Flavor with cinnamon and pumpkin pie spice
  • A Touch of Sweetness from brown sugar
  • A Maple Glaze Drizzle that soaks into every crumbly corner
  • Easy to Make in under an hour with just one bowl for dry ingredients and one for wet

The result? A bakery-quality scone you’ll be proud to serve.

Ingredients

Scones

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 2 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice*
  • ½ teaspoon salt
  • ½ cup (8 Tbsp; 113g) unsalted butter, frozen
  • ⅓ cup + 2 Tablespoons (105ml) heavy cream, divided
  • 1 large egg
  • ½ cup (115g) canned pumpkin puree, blotted*
  • ½ cup (100g) light brown sugar
  • 1 teaspoon pure vanilla extract
  • Optional: coarse sugar for sprinkling on top

Maple Glaze

  • 2 Tablespoons (28g) unsalted butter
  • ⅓ cup (80ml) pure maple syrup
  • 1 cup (112g) sifted confectioners’ sugar
  • Pinch of salt, to taste

*If you don’t have pumpkin pie spice, use ½ teaspoon each of ground allspice and ground ginger and ¼ teaspoon each of ground nutmeg and ground cloves — plus the cinnamon already listed.

Directions

  1. Preheat the Oven:
    • Set your oven to 400°F (204°C).
    • Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. Mix the Dry Ingredients:
    • In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.
  3. Add the Butter:
    • Grate the frozen butter using a box grater (cold butter = flakier scones).
    • Mix the grated butter into the flour using a pastry cutter, fork, or your fingers until the mixture looks like pea-sized crumbs.
  4. Prepare the Wet Ingredients:
    • In a small bowl, whisk together ⅓ cup heavy cream, egg, blotted pumpkin puree, brown sugar, and vanilla extract.
  5. Combine Wet and Dry:
    • Pour the wet mixture over the dry mixture.
    • Stir gently until everything is just moistened. Don’t overmix — it can make the scones tough.
  6. Shape the Dough:
    • Lightly flour your hands and work surface.
    • Press the dough into an 8-inch disc.
    • Use a sharp knife to cut into 8 equal wedges.
  7. Prepare for Baking:
    • Place scones on the baking sheet about 2 inches apart.
    • Brush the tops with the remaining heavy cream and sprinkle with coarse sugar if you like extra crunch.
  8. Bake:
    • Bake for 20–25 minutes, or until the scones are lightly browned.
    • Let them cool slightly while you make the glaze.
  9. Make the Maple Glaze:
    • In a small saucepan over low heat, melt butter with maple syrup.
    • Remove from heat and whisk in sifted confectioners’ sugar. Add a pinch of salt to balance sweetness.
  10. Glaze the Scones:
    • Drizzle the warm glaze over slightly cooled scones.
    • Serve immediately for the best taste.

Process Details

  • Frozen Butter = Flakiness: As the butter melts in the oven, it creates steam pockets that make the scones tender inside and crisp outside.
  • Blotting the Pumpkin: This removes excess moisture so the scones stay crumbly, not muffin-like.
  • Heavy Cream Wash: Brushing cream on top adds a golden color and light crunch when baked.
  • Warm Glaze on Warm Scones: The glaze melts into every nook for extra flavor.

Tips for Success

  • Keep Ingredients Cold: Cold butter and cream lead to a better rise and flakier texture.
  • Don’t Overmix the Dough: Mix gently until combined; overmixing makes scones tough.
  • Cut Even Wedges: This ensures even baking.
  • Make Ahead: You can freeze baked scones for up to 3 months. Thaw overnight and warm before glazing.

Serving Ideas

  • Morning Treat: Pair with a hot cup of coffee, chai, or tea.
  • Fall Brunch Board: Serve alongside pumpkin butter, apple slices, and nuts.
  • Mini Scones: Split dough into two discs and cut each into 8 wedges for smaller, bite-sized scones.

Nutrition Info (Approximate per Scone)

  • Calories: ~280
  • Carbohydrates: 36g
  • Fat: 13g
  • Protein: 4g
  • Fiber: 2g
  • Sugar: 14g

My Classic Pumpkin Scones Recipe is the perfect mix of buttery, flaky layers and cozy fall spices, all topped with a sweet maple drizzle. They’re easy enough for a weekend bake yet impressive enough for guests. Every bite is like a warm, spiced hug — flaky, tender, and sweet in all the right ways.

I hope you enjoy baking (and eating!) these as much as I do. Once you try them, they’ll quickly become your go-to fall treat.

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