Classic Pumpkin Scones
Having a pumpkin scone recipe that is simple and delicious should be in everyone’s scone repertoire. This recipe is the best pumpkin scone recipe I have made. It’s a classic and uses basic pantry ingredients and it never disappoints. These scones turn out perfect every time. Buttery, light and soft on the inside with nice crispy edges on the outside. My husband things these are even better than their Starbucks conterpart. He finds the flavours are the same but the ones at Starbucks are crunchier. That being said we all have very different tastes when it comes to how we like our scones. My preference is the above mentioned - light, soft with crispy edges. If that is yours as well you will love them, and if it’s not you should still try them cause you may just change your mind about how you like your scones- at least your pumpkin ones.
The pumpkin gives them colour and moisture and the spices help that pumpkin spice flavour that we all love (most of us at least) come alive. You can keep them simple with a sprinkling of coarse raw sugar or you can go all the way with the two glazes. I personally thought I would have preferred the sugar only approach, but to my surprise I love the glazes. It’s definitely not too much or too sweet and they both compliment the scones so well and I think they are also responsible for keeping the day olds quite moist, if there are any left the next day.
That was not the case at our place. They were gone quite quickly. They had barely cooled enough before we got our claws on them. I did sneak a few away to share with a sweet friend who thoroughly enjoyed them too.
They whip up in no time and can be made easily in the food processor or by hand. They are a hit with everyone who I have shared them with and go perfectly well with a pumpkin spiced latte - that might be pumpkin overkill but it is fall after all and we are starting to get into the cozy drink and food season so we might as well milk it! Enjoy these you guys - we adored them and think you will too!
Pumpkin scone ingredients:
These Pumpkin spice scones are made with very basic pantry ingredients that you likely already have on hand. Here are the key ingredients:
- PUMPKIN PURÉE: not to be mistaken with prepared pumpkin pie filling. it must be pure pumpkin purée or homemade pumpkin purée This is the key ingredient in making pumkin scones - along with the spices it gives these scones all the pumpkin flavor
- PUMPKIN PIE SPICES: these vary depending on your taste I love the combo of them in the recipe below but if you have a premixed pumpkin pie spice blend or combination you like feel free to use it. If I am using a premixed pumpkin pie spice blend I will use 1 teaspoon ground cinnamon and then 1 teaspoon pumpkin pie spice. Feel free to adjust any of the spices accrongin to taste
- BUTTER: essential in most scone or biscuit recipes. I usually use unsalted butter and I make sure it is very cold butter. I like to grate the cold or even frozen butter which makes mixing the scones much easier. When you grate it you just need to toss it with the flour mixture- no need to use a pastry cutter or knife to cut the butter into it the flour mixture.
- ALL PURPOSE FLOUR: all purpose flour works well with these scones and so does a good quality all purpose gluten free flour
- BUTTERMILK: i love using buttermilk in scones and biscuits but you could also use heavy cream as well. Just like the butter, make sure your wet ingredients are chilled too
How to Make Pumpkin Scones:
These scones can be whipped up in no time. Here are the simple steps to making delicious pumpkin scones:
- WHISK all your dry ingredients (you could also pulse in a food processor too)
- GRATE or chop up your chilled or frozen butter into small pieces then TOSS with the dry ingredients (or if using food processor add it to the processor and pulse a few times to combine)
- COMBINE the egg, pumpkin, vanilla and buttermilk together then stir into the flour and butter mixture or food processor and pulse a few times but do not overwork
- Transfer to floured surface and KNEAD a couple of times until dough is shaggy but comes together
- SHAPE/PAT into disc then SLICE into wedges
- Transfer to baking sheet brush with buttermilk, CHILL a then BAKE (you can brush with buttermilk before or after chilling)
- Cool them and GLAZE if desired
For more delicious pumpkin baked goods check out these:
- Pumpkin Chocolate Chip Skillet Cookie
- Pumpkin Bread (Tahini Date And Nut)
- Pumpkin Pancakes (chocolate chip)
- Pumpkin Chocolate Chip Skillet Cookie
- Pumpkin Bundt Cake With A Chocolate Espresso Rum Glaze
- Brown Butter Pumpkin Layer Cake
Recipe
For the Scones
Ingredients
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon baking soda
- 2 cups all-purpose flour, plus more for surface
- ¾ cup (1½ sticks) chilled unsalted butter (sliced into cubes if using food processor or grated with box grater if making by hand)
- 1 large egg
- ½ cup canned pure pumpkin purée
- ¼ cup buttermilk, plus more for brushing
- ½ teaspoon vanilla extract
- 2 tbsp raw sugar (optional if not glazing)
- Optional add ins - ½ cup of fresh cranberries or frozen, thawed and chopped or ½ cup of chocolate chips
Directions
- Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, cardamom, baking soda, and 2 cups flour in a large bowl.
- Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients or flour mixture as you go (alternatively pulse the dry ingredients a few time in a food processor and then pulse the stick of butter that has been sliced into the flour Approx 20 times until coarse crumble forms)
- In a separate bowl whisk together the egg, pumpkin purée, vanilla, and ¼ cup buttermilk.
- Stir the pumpkin mixture into the flour and butter mixture until a soft dough forms. (If using the food processor pulse a few times until dough forms - being careful to not over work)
- Transfer dough to a lightly floured surface and knead three to four times until it comes together.
- Pat into a 1½”-thick disk.
- Cut into 8 wedges; transfer to a parchment-lined baking sheet.
- Freeze until firm, approx 20 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Brush scones with buttermilk and sprinkle with raw sugar if not glazing.
- Bake until golden brown, 20–25 minutes.
- Remove from oven allow to cool 5 minutes in pan on wire rack and then using a spatula transfer to cooling rack to cool completely before glazing (if glazing). Glaze options below.
Recipe Notes
- Storage: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.
- Make Ahead Instructions: Plain baked scones freeze well for up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before icing and enjoying.
For the glaze
Ingredients
SIMPLE SUGAR GLAZE
- 1 cup powdered sugar
- 1 to 2 tbsp half and half or cream
PUMPKIN SPICE GLAZE
- 1 cup powdered sugar
- 1 tbsp pumpkin puree
- ⅛ tsp cloves
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- ¼ tsp ground cinnamon
- 1 to 2 tbsp half and half or cream
Directions
- For the simple sugar glaze, add the sugar to a medium bowl then add one tablespoon of half and half.
- Stir then judge the consistency. You want a slow drizzle when picked up with a spoon. If it is too thick, add a little more half and half (a little goes a long way, here). If it is too thin, add a little more powdered sugar.
- In another bowl, make the pumpkin spice glaze.
- Combine the sugar, pumpkin puree, spices then add one tablespoon of half and half.
- Stir and check consistency.
- Adjust the same way as you would the simple glaze.
To finish with glaze
- Dip each cooled scone directly into the simple sugar glaze then place glazed side up back onto the cooling rack.
- Use a spoon to drizzle a zigzag pattern of the pumpkin spice glaze across each scone.
- Wait 15 minutes or until the glaze has set then enjoy!
- Store baked and glazed scones covered with plastic wrap. We recommend storing in the refrigerator if storing them for more than a day. They will lose a little moisture, but will still taste great.
Adapted from Bon Appetit
