Description
These pumpkin scones are tender, flaky, and filled with warm spices. Perfect with coffee or tea for a cozy breakfast or snack.
Ingredients
Scale
½ cup unsalted butter (1 stick / 113 g)
2 ¼ cups all-purpose flour (270 g)
¼ cup granulated sugar (50 g)
1 ½ tsp baking powder
1 ½ tsp pumpkin pie spice
1 ½ tsp ground cinnamon
½ tsp salt
¼ tsp baking soda
½ cup pumpkin purée (122 g)
½ cup heavy cream (plus more for brushing)
¼ cup light brown sugar (55 g)
1 large egg
1 ½ tsp vanilla extract
For the Glaze:
1 ½ cups powdered sugar (180 g)
2 tbsp milk
Instructions
- Preheat your oven to 400 °F (about 200 °C) and line a baking sheet with parchment paper.
- Cut the butter into small cubes and freeze them for 10 minutes (or until well chilled).
- In a large bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, cinnamon, salt, and baking soda.
- In another bowl, whisk together the pumpkin purée, heavy cream, light brown sugar, egg, and vanilla extract until smooth.
- Toss the frozen butter cubes into the flour mixture so they become coated with flour. Use a pastry blender, two forks, or your fingers (cold!) to cut the butter into the flour until the pieces are about the size of peas. This method ensures those little butter pockets that create flakiness.
- Fold the wet pumpkin mixture into the flour‑butter mixture until just moistened and no large pockets of dry flour remain—don’t overmix. Overmixing will develop gluten and lead to tough scones.
- Turn the dough out onto a well‑floured surface. With floured hands, pat it into an 8‑inch square (or an 8‑inch round). Then cut into 8 triangles (either by cutting the square in half diagonally into 4 and each of those in half, or patting the round and cutting into 8 equal wedges).
- Transfer the triangles to the prepared baking sheet. For best results, freeze the shaped scones for 20‑30 minutes before baking—this helps them hold shape and rise better.
- Before baking, brush the tops of the scones lightly with additional heavy cream. This will help the tops become golden and slightly crisp.
- Bake for 20 minutes if you prefer softer scones, or 25 minutes (or until golden brown on the tops and edges) for crisper, denser scones.
- While the scones are baking, make the glaze: sift the powdered sugar into a bowl and whisk in the milk until smooth. If you’d like a thinner glaze, add an additional teaspoon or two of milk.
- Once baked, transfer the scones to a wire rack and let cool slightly. Then spread the glaze over the warm scones with the back of a spoon. Allow the glaze to set for about 30 minutes before serving.
- Store in an airtight container at room temperature for up to 3 days.
Notes
Use a kitchen scale to measure flour accurately for best results.
Keep butter and dough cold for flaky texture.
Store at room temp for 3 days or freeze unglazed for up to 2 months.
Use only pure pumpkin purée, not pie filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Brunch
Nutrition
- Serving Size: 1 scone
- Calories: 439
- Sugar: 36 g
- Carbohydrates: 65 g
- Protein: 5 g