Pumpkin Scones Recipe With Warm Fall Spices 5 Easy Steps

Name: Pumpkin Scones
Prep time: 45 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: – 2 cups all-purpose flour; – 2 and 1/2 teaspoons baking powder; – 1 teaspoon ground cinnamon; – 1 and 1/2 teaspoons pumpkin pie spice (or a homemade blend of 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves, plus 1 teaspoon cinnamon); – 1/2 teaspoon salt; – 1/2 cup unsalted butter, frozen; – 1/3 cup plus 2 tablespoons heavy cream, divided; – 1 large egg; – 1/2 cup canned pumpkin puree, blotted to remove excess moisture; – 1/2 cup light brown sugar; – 1 teaspoon pure vanilla extract; – Optional: coarse sugar for sprinkling on top before baking; – 2 tablespoons unsalted butter; – 1/3 cup pure maple syrup; – 1 cup sifted confectioners’ sugar; – Pinch of salt to taste

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Why You’ll Love This Pumpkin Scones

As the leaves turn and the air grows crisp, there’s nothing quite like the aroma of freshly baked pumpkin scones to bring warmth to your kitchen. This pumpkin scones recipe combines simple steps with seasonal flavors, making it a favorite for fall baking. You’ll appreciate how these scones deliver tender, flaky results with cozy pumpkin spice that adds a touch of autumn to your breakfast or snack time.

The ease of this recipe means you can whip up a batch on busy mornings without fuss. Using basic ingredients like pumpkin puree and warm spices, you’ve got a treat that’s not only delicious but also adaptable to various dietary needs. Whether you’re a baking enthusiast or just starting out, these pumpkin scones offer a rewarding way to enjoy the flavors of the season.

Health benefits come from ingredients like pumpkin, which packs fiber and vitamins, turning these into more than just a sweet indulgence. Plus, their versatility lets you tweak the recipe for gluten-free or vegan options, ensuring everyone can savor the classic pumpkin scones experience.

Ease of Preparation

This pumpkin scones recipe is simple mix dry ingredients, fold in pumpkin puree and cold butter, shape, cut, and bake in under 30 minutes. With a straightforward method, you can make soft, flaky pumpkin scones even on busy mornings. The short cook time and one-bowl approach make these a quick fall breakfast or snack.

Health Benefits

Using pure canned or homemade pumpkin adds fiber, vitamin A, and potassium while cutting down on excessive fats. Substituting part of the butter with yogurt or using whole-grain flour boosts fiber and protein. These pumpkin scones provide a more wholesome autumn option compared to many sugary baked goods, supporting balanced nutrition.

Versatility

The basic dough adapts easily swap wheat for gluten-free flour, use plant-based butter and non-dairy milk for vegan pumpkin scones, or reduce sugar for a lighter treat. Whether you need dairy-free, gluten-free, or lower-sugar pumpkin scones, the recipe scales well. Distinctive flavor comes from warm spices like cinnamon, nutmeg, and ginger paired with pumpkin puree, creating a cozy profile.

A light maple glaze or sprinkle of raw sugar brightens the taste for a memorable bite. For more ideas on adapting recipes, check out our blueberry cottage cheese breakfast bake for another easy morning option.

Jump To

1. Why You’ll Love This Pumpkin Scones
2. Essential Ingredients for Pumpkin Scones
3. How to Prepare the Perfect Pumpkin Scones: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Pumpkin Scones
5. Mastering Pumpkin Scones: Advanced Tips and Variations
6. How to Store Pumpkin Scones: Best Practices
7. FAQs: Frequently Asked Questions About Pumpkin Scones
8. Pumpkin Scones

Essential Ingredients for Pumpkin Scones

Gathering the right ingredients is key to making perfect pumpkin scones. Below is a comprehensive list based on the classic recipe, ensuring you have everything needed for tender, flavorful results. We’ll format this as a structured list for clarity, pulling directly from the provided details.

Ingredients for Classic Pumpkin Scones

2 cups all-purpose flour
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice (or a homemade blend of 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves, plus 1 teaspoon cinnamon)
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/3 cup plus 2 tablespoons heavy cream, divided
1 large egg
1/2 cup canned pumpkin puree, blotted to remove excess moisture
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
Optional: coarse sugar for sprinkling on top before baking

Ingredients for Maple Glaze

2 tablespoons unsalted butter
1/3 cup pure maple syrup
1 cup sifted confectioners’ sugar
Pinch of salt to taste

These ingredients create the warm spices and flaky texture that define pumpkin scones. For more baking inspiration, explore a similar recipe like our rhubarb muffins on the blog.

How to Prepare the Perfect Pumpkin Scones: Step-by-Step Guide

Making classic pumpkin scones starts with a few simple steps that yield delicious results every time. This straightforward guide uses the provided directions to help you create tender, flaky pastries with warm pumpkin spice flavors. Let’s break it down for easy fall baking.

BEGIN with preheating your oven to 400°F and positioning the rack in the middle. Line baking sheets with parchment paper or silicone mats to ensure even baking.

Mixing 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 builds the base for your pumpkin scones, incorporating those essential warm spices.

Incorporating the Butter

Grate 1/2 cup frozen unsalted butter and cut it into the flour mixture using a pastry cutter, fork, or fingers until pea-sized crumbs form. Keeping the butter cold is crucial for achieving that flaky texture.

Combining Wet Ingredients

In a separate bowl, whisk together 1/3 cup heavy cream (plus the additional 2 tablespoons as needed later), 1 large egg, 1/2 cup blotted canned pumpkin puree, 1/2 cup light brown sugar, and 1 teaspoon pure vanilla extract. Gently drizzle this wet mixture into the dry ingredients and mix until just moistened to avoid overworking the dough.

Shaping and Baking

With floured hands, form the dough into a ball and flatten it into an 8-inch disc. Cut into 8 equal wedges and place them 2 inches apart on the prepared baking sheets. Brush with the remaining 2 tablespoons heavy cream and sprinkle with coarse sugar if desired. Bake for 20 to 25 minutes until lightly browned; for smaller scones, bake 18 to 20 minutes.

While the scones bake, prepare the maple glaze by melting 2 tablespoons unsalted butter and 1/3 cup pure maple syrup over low heat, then whisk in 1 cup sifted confectioners’ sugar and a pinch of salt. Drizzle the glaze over the warm scones for a finishing touch.

Dietary Substitutions to Customize Your Pumpkin Scones

Customizing pumpkin scones allows you to tailor them to your needs, whether for health reasons or preferences. Here are some easy swaps based on the classic recipe, keeping the warm spices and flaky texture intact.

Protein and Main Component Alternatives

Swap traditional ingredients like eggs, butter, and flour for better options. For example, replace 1 large egg with 3 tbsp aquafaba or 1/4 cup mashed banana for vegan pumpkin scones.

Use equal amounts plant-based butter for dairy-free versions.
Substitute all-purpose flour with cup-for-cup gluten-free blends.
Add 1/4 1/2 cup chopped nuts for extra protein.

Vegetable, Sauce, and Seasoning Modifications

Adjust flavors with alternatives like sweet potato puree for pumpkin or honey glaze for the maple version. Vary spices by adding cardamom or increasing ginger for a unique twist.

Original	Substitution
Pumpkin puree	Sweet potato puree
Maple glaze	Lemon glaze
Cinnamon	Pumpkin pie spice

Scholar Sally from her site notes:

If you want your scones to have that perfect crumbly texture, make sure to grate your frozen butter finely and mix just until everything comes together.

According to scones recipe, keeping ingredients cold is key.

Mastering Pumpkin Scones: Advanced Tips and Variations

To elevate your pumpkin scones, focus on pro techniques like keeping fats cold for extra flakiness. Work quickly and use a light hand when mixing to maintain that light, crumbly result.

Grate frozen butter directly into flour for fine flakes.
Bake on a preheated tray for taller scones.
Experiment with flavors like brown butter or added cardamom.

For make-ahead options, freeze the dough and bake later, adding a few extra minutes as needed.

How to Store Pumpkin Scones: Best Practices

Proper storage keeps your pumpkin scones fresh and tasty. Cool them completely before storing to maintain texture.

Refrigerate in an airtight container for up to 5 days.
Freeze unglazed scones for up to 3 months.
Reheat in the oven for best results.

As noted in external resources, the perks of pumpkin make it a great choice: benefits of pumpkin.

FAQs: Frequently Asked Questions About Pumpkin Scones

Can I freeze pumpkin scone dough before baking?

Yes, you can freeze pumpkin scone dough before baking. Shape the dough into wedges, freeze them on a baking sheet for about an hour, then transfer to an airtight container or freezer bag. When ready to bake, you can bake the scones directly from frozen; just add a few extra minutes to the baking time. Alternatively, thaw them overnight in the refrigerator before baking. This method keeps the dough fresh and makes it easy to enjoy scones anytime.

How long do baked pumpkin scones stay fresh in the freezer?

Baked pumpkin scones can be frozen for up to 3 months. To enjoy, thaw them overnight in the refrigerator and warm them gently in the oven or microwave before serving. This helps maintain their texture and flavor. Avoid refreezing thawed scones to preserve quality.

What can I use instead of heavy cream in pumpkin scone recipes?

If you don’t have heavy cream, whole milk can be used as a substitute, but expect a softer texture and slightly more spreading of the scones. For better results, use a combination of milk and melted butter to mimic the fat content of heavy cream. Avoid using low-fat milk as it can affect the scone’s tenderness.

Should pumpkin puree be measured before or after removing excess moisture?

Measure the pumpkin puree before blotting out excess moisture. After measuring, gently press the puree with paper towels or a clean cloth to remove extra liquid. This helps maintain the right dough consistency and prevents soggy scones without altering the recipe’s balance.

Can I use roasted pumpkin puree instead of canned pumpkin in scones?

Yes, roasted pumpkin puree can be used in pumpkin scone recipes as long as you measure the correct amount (usually ½ cup or about 115 grams) and remove excess moisture by blotting. Roasted pumpkin may add a richer flavor, but consistency is key for maintaining the texture of the scones.

Classic Pumpkin Scones Recipe With Warm Spices For Fall