Print

Classic Pumpkin Scones Recipe

Classic Pumpkin Scones Recipe
Print Recipe

★★★★★

5.3 from 10 reviews

Classic Pumpkin Scones are a delightful autumn treat combining tender, spiced pumpkin dough with a sweet maple glaze. Flavored with warming cinnamon and pumpkin pie spice, these scones are perfect for breakfast or a cozy snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen

Wet Ingredients

  • 1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
  • 1 large egg
  • 1/2 cup (115g) canned pumpkin puree, blotted
  • 1/2 cup (100g) light brown sugar
  • 1 teaspoon pure vanilla extract

Optional Topping

  • Coarse sugar for sprinkling on top before baking

Maple Glaze

  • 2 Tablespoons (28g) unsalted butter
  • 1/3 cup (80ml) pure maple syrup
  • 1 cup (112g) sifted confectioners’ sugar
  • Pinch salt, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and adjust the rack to the middle-low position. Line one or two large baking sheets with parchment paper or a silicone baking mat to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined.
  3. Add Butter: Grate the frozen unsalted butter using a box grater and add the grated butter to the flour mixture. Using a pastry cutter, fork, or your fingers, mix until the mixture resembles pea-sized crumbs.
  4. Combine Wet Ingredients: In a small bowl, whisk together 1/3 cup heavy cream, the egg, blotted pumpkin puree, brown sugar, and vanilla extract until smooth.
  5. Form Dough: Drizzle the wet mixture over the dry ingredients and mix gently until the dough is just moistened. Flour your hands and work the dough into a ball on a floured surface.
  6. Shape and Cut: Press the dough into an 8-inch disc (or two 5-inch discs for smaller scones). Using a sharp knife, cut the dough into 8 equal wedges for the larger scones, or 16 pieces if using smaller discs.
  7. Prepare for Baking: Place the scones at least 2 inches apart on the prepared baking sheets. Brush the tops lightly with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar if desired for a crunchy topping.
  8. Bake: Bake larger scones for 20-25 minutes, or smaller scones for 18-20 minutes, until they are lightly browned and cooked through. Remove from oven and let cool slightly.
  9. Make Maple Glaze: In a small saucepan over low heat, melt butter and maple syrup together, stirring occasionally. Remove from heat and whisk in the sifted confectioners’ sugar. Add a pinch of salt to balance sweetness if desired.
  10. Glaze and Serve: Drizzle the warm maple glaze over the scones while still warm. Serve immediately for the best flavor and texture.

Notes

  • Blot pumpkin puree with a paper towel to remove excess moisture; this helps prevent soggy scones.
  • If making mini scones, bake on two sheets and reduce baking time slightly.
  • For a crunchier top, sprinkle coarse sugar before baking.
  • Scones are best enjoyed fresh but can be stored at room temperature or refrigerated for up to 2 days.
  • Use a very sharp knife for clean, even wedges.

Nutrition

Keywords: pumpkin scones, pumpkin recipe, autumn recipe, pumpkin spice, maple glaze, breakfast scones, fall treats

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