Description
These delicious pumpkin scones combine the warm, comforting flavors of fall spices with the moist earthiness of pumpkin puree. Lightly sweetened and topped with a smooth maple glaze, these flaky scones make an ideal treat for breakfast or an afternoon snack during the cooler months.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
Wet Ingredients
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/3 cup pumpkin puree
- 5-7 tablespoons heavy cream
- 2 teaspoons vanilla extract
Glaze
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent the scones from sticking and help with easy cleanup.
- Sift Dry Ingredients and Chill: Sift together the flour, brown sugar, baking powder, spices, and salt in a large mixing bowl. Place this mixture in the freezer for 10 minutes to keep it cool, which helps achieve fluffy scones.
- Cut in Butter: Incorporate the cold, cubed unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse sand. This step is crucial for a light, flaky texture.
- Add Wet Ingredients and Form Dough: Gently mix in the pumpkin puree, 5 tablespoons of heavy cream, and vanilla extract until just combined. If the dough seems dry, add additional cream one tablespoon at a time until a cohesive ball forms.
- Shape and Cut Dough: On a floured surface, shape the dough into an 8-inch circle. Use a sharp knife to cut the circle into 8 wedges, then arrange the wedges on the prepared baking sheet, spacing them slightly apart.
- Brush with Cream: Lightly brush the tops of the scones with a bit of extra heavy cream to promote a golden-brown finish during baking.
- Bake Scones: Bake in the preheated oven for 25 to 30 minutes, or until the edges are lightly browned and a knife inserted in the center comes out clean. Your kitchen will fill with warm, inviting aromas.
- Prepare Maple Glaze: While the scones bake and cool, whisk together the maple syrup, 2 tablespoons heavy cream, powdered sugar, vanilla extract, and a pinch of salt in a medium bowl until smooth and glossy.
- Glaze Scones: Drizzle the maple glaze generously over the completely cooled scones, letting it cascade down the sides for a sweet, shiny finish.
Notes
- For best flaky texture, keep butter cold throughout the preparation.
- Adjust heavy cream amount to ensure dough just comes together without being too wet.
- Allow scones to cool completely before glazing to prevent the glaze from melting off.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- The spices can be adjusted to taste if you prefer a milder or stronger fall flavor.
