1-First Step: Preheat and Prep Start by preheating your oven to 400°F (200°C) and lining your baking sheets with parchment paper. This sets the stage for even baking and prevents sticking, ensuring your Moist Pumpkin Scones turn out golden and perfect.

2-Second Step: Mix the Dry Ingredients In a large bowl, whisk together 2 cups all-purpose flour, 2 and 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 and 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. This step blends the flavors and helps your pumpkin scones rise nicely without clumping.

3-Third Step: Add the Butter Grate 1/2 cup frozen unsalted butter into the dry mix and stir until it forms pea-sized crumbs. If you want your Moist Pumpkin Scones to be extra flaky, keep that butter cold to create those light layers in the dough.

4-Fourth Step: Prepare the Wet Ingredients In another bowl, whisk 1/3 cup heavy cream, 1 large egg, 1/2 cup blotted canned pumpkin puree, 1/2 cup light brown sugar, and 1 teaspoon pure vanilla extract. Make sure to blot the pumpkin first to avoid a soggy dough, which keeps your pumpkin scones moist but not mushy. For a dairy-free twist, swap cream with almond milk here.

5-Fifth Step: Combine and Shape Drizzle the wet mixture into the dry ingredients and stir just until moistened don’t overmix to keep things tender. Form the dough into a ball, then flatten it into an 8-inch disc. Cut into 8 wedges and place them on your baking sheet with some space in between for even cooking.

6-Sixth Step: Add Finishing Touches Before Baking Brush the tops with the remaining 2 tablespoons heavy cream and sprinkle with coarse sugar if you like a bit of crunch. This step adds a nice shine and texture to your Moist Pumpkin Scones, making them even more appealing straight from the oven.

7-Seventh Step: Bake the Scones Bake for 20-25 minutes until lightly browned. Keep an eye on them, as smaller sizes might need less time, ensuring your pumpkin scones come out with that ideal moist center.

8-Eighth Step: Make the Glaze While the scones cool a bit, melt 2 tablespoons unsalted butter and 1/3 cup pure maple syrup over low heat. Remove from heat and whisk in 1 cup sifted confectioners’ sugar and a pinch of salt. Drizzle this over your warm Moist Pumpkin Scones for a sweet finish that ties everything together.

9-Ninth Step: Serve and Enjoy Let the scones cool for a few minutes before serving to let the glaze set. These pumpkin scones pair great with coffee, and you can store any leftovers as noted later. For more baking inspiration, try our rhubarb muffins recipe for another easy treat.