Why You’ll Love This Pumpkin Scones
Imagine pulling warm pumpkin scones out of the oven on a crisp fall morning, and you’ll see why they’re a favorite for so many. This recipe is quick and simple, taking less than 30 minutes to bake, which makes it ideal for busy mornings or when you need a tasty snack fast. Plus, it’s packed with nutrient-rich pumpkin puree that brings vitamins A and C, fiber, and antioxidants to help with immune health and digestion.
What I love most is how versatile these pumpkin scones can be, letting you tweak them for different diets like vegan or gluten-free without losing that cozy flavor. They stand out with their warm spices and natural sweetness from the pumpkin, turning a simple bake into something special that everyone enjoys. Trust me, once you try these, they’ll become a go-to treat for gatherings or just a quiet cup of tea.
To make things even better, this recipe keeps things straightforward so beginners feel confident right away. You won’t need fancy tools, and the results are always flaky and delicious. If you’re a baking enthusiast, check out my rhubarb muffins recipe for another easy baked good that pairs perfectly with autumn vibes.
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 the key to making pumpkin scones that turn out just right every time. Below, I’ll list out everything you need, pulled straight from this classic recipe to ensure your scones have that perfect flaky texture and warm spice flavor.
- 2 cups (250g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice (or a blend of allspice, ginger, nutmeg, cloves with cinnamon)
- 1/2 teaspoon salt
- 1/2 cup (8 tablespoons; 113g) unsalted butter, frozen
- 1/3 cup plus 2 tablespoons (105ml) heavy cream, divided
- 1 large egg
- 1/2 cup (115g) canned pumpkin puree, blotted to remove moisture
- 1/2 cup (100g) light brown sugar
- 1 teaspoon pure vanilla extract
- Optional: coarse sugar for sprinkling on top before baking
Don’t forget the maple glaze, which adds a sweet finish:
- 2 tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch of salt, to taste
These ingredients come together to create a balanced mix of flavors and textures. For special dietary needs, you can swap things like using plant-based milk instead of heavy cream to keep it vegan.
How to Prepare the Perfect Pumpkin Scones: Step-by-Step Guide
Getting started with these pumpkin scones is as easy as preheating your oven, so let’s walk through it step by step. First, set your oven to 400°F (204°C) and line your baking sheets with parchment paper or silicone mats to avoid any sticking. This simple prep helps everything bake evenly and keeps cleanup quick.
Next, in a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt until they’re well mixed. Then, grate that frozen butter into the dry ingredients and work it in with your fingers or a tool until you get pea-sized crumbs this is what makes the scones so flaky. In another bowl, whisk the 1/3 cup of heavy cream with the egg, blotted pumpkin puree, brown sugar, and vanilla extract until smooth.
Now, combine the wet and dry mixtures, stirring just until everything is moistened don’t overdo it, or your scones might turn out tough. Shape the dough into an 8-inch disc on a floured surface, cut it into 8 wedges, and place them on your baking sheet about 2 inches apart. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle on that optional coarse sugar for a nice crunch.
Bake for 20-25 minutes until they’re lightly browned, then let them cool a bit. For the glaze, melt the butter and maple syrup over low heat, whisk in the confectioners’ sugar, and add a pinch of salt to taste before drizzling it over the warm scones. If you’re looking for more baking tips, my blueberry cottage cheese breakfast bake shares similar techniques for fluffy results.
Subsection on Baking Tips
To ensure your scones turn out moist and tender, always blot the pumpkin puree to remove excess moisture and use grated frozen butter as noted. The total prep time is about 45 minutes, yielding 8 scones that are perfect for sharing.
Dietary Substitutions to Customize Your Pumpkin Scones
Making pumpkin scones work for your lifestyle is simple with a few smart swaps. Start by substituting the butter with coconut oil or vegan butter if you’re going dairy-free, which keeps that rich flavor without any fuss. For gluten-free options, swap the all-purpose flour with a good gluten-free blend to maintain the texture.
When it comes to the milk, plant-based choices like almond or oat milk do the trick nicely. You can also play with flavors by adding pumpkin spice mix or even nutmeg for that extra warmth. If you want to lighten things up, try maple syrup or agave nectar in place of brown sugar for a natural sweetness.
These changes make the recipe flexible for everyone, whether you’re vegan or watching calories. Remember, the key is to keep measurements precise so your scones still come out just right.
Mastering Pumpkin Scones: Advanced Tips and Variations
Once you’re comfortable with the basics, let’s level up your pumpkin scones game. Keep your butter cold and handle the dough with a light touch to get those ultra-flaky layers everyone loves it’s all about not overworking it. For fun twists, toss in chopped nuts, dried cranberries, or chocolate chips to add extra crunch and surprise.
Presentation can make a big difference, so try dusting with powdered sugar or drizzling a spiced glaze on top. If you’re prepping ahead, shape the dough and chill it in the fridge overnight for fresh-baked goodness in the morning. These tips help turn a simple recipe into your signature bake.
| Tip Category | Description |
|---|---|
| Technique | Use minimal mixing for tender results |
| Variation | Add-ins like nuts for texture |
| Storage | Refrigerate dough up to 24 hours |
How to Store Pumpkin Scones: Best Practices
Keeping your pumpkin scones fresh is easy with the right storage methods. At room temperature, they stay good in an airtight container for up to 2 days, which is perfect for a quick breakfast. If you want them to last longer, pop them in the fridge for up to 5 days to maintain that soft texture.
For longer storage, wrap each scone individually and freeze them for up to 3 months thaw and reheat for a warm treat anytime. When reheating, use a 300°F oven for 5-7 minutes to bring back that fresh-baked feel. This way, you can meal prep and have scones ready without much effort.
FAQs: Frequently Asked Questions About Pumpkin Scones
How do I make pumpkin scones moist and tender?
To keep pumpkin scones moist and tender, use canned pumpkin puree instead of fresh pumpkin, as it has a consistent moisture level. Incorporate cold butter and handle the dough gently to prevent developing too much gluten, which can make scones tough. Adding a small amount of sour cream or buttermilk also helps maintain moisture. Bake the scones just until golden to avoid drying them out.
Can I substitute pumpkin pie spice with other spices in pumpkin scone recipes?
Yes, you can substitute pumpkin pie spice by combining ground cinnamon, nutmeg, ginger, and cloves. Typically, 1 teaspoon of pumpkin pie spice equals about ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves. Adjust these amounts to suit your taste, ensuring your scones keep that warm, autumn flavor.
What is the best way to store pumpkin scones to keep them fresh?
Store pumpkin scones in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them in a sealed container for up to a week. To enjoy warm scones, reheat in the oven at 300°F (150°C) for 5-7 minutes or in the microwave for 20-30 seconds. You can also freeze baked scones wrapped tightly in foil and placed in a freezer bag for up to three months.
How can I make pumpkin scones vegan without losing flavor or texture?
To make vegan pumpkin scones, replace butter with chilled coconut oil or vegan margarine in equal amounts. Substitute eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk like almond or oat milk. These swaps maintain the scones’ tenderness and richness while keeping the pumpkin spice flavor intact.
Are pumpkin scones a healthy snack option?
Pumpkin scones can be a healthier treat depending on the ingredients used. Pumpkin adds fiber, vitamins A and C, and antioxidants. Choosing whole grain flour, reducing sugar, and adding nuts or seeds can increase the nutritional value. However, pumpkin scones are still a baked good with added fats and sugars, so enjoy them in moderation as part of a balanced diet.
Pumpkin Scones
- Total Time: 45 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
🎃 Experience the warm, comforting flavors of fall with these classic pumpkin scones, perfectly spiced and delightfully flaky.
🍁 These scones offer a tender texture with a sweet maple glaze, making them an ideal treat for breakfast or afternoon tea.
Ingredients
2 cups (250g) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 1/2 teaspoons pumpkin pie spice (or a blend of allspice, ginger, nutmeg, cloves with cinnamon)
1/2 teaspoon salt
1/2 cup (8 tablespoons; 113g) unsalted butter, frozen
1/3 cup plus 2 tablespoons (105ml) heavy cream, divided
1 large egg
1/2 cup (115g) canned pumpkin puree, blotted to remove moisture
1/2 cup (100g) light brown sugar
1 teaspoon pure vanilla extract
coarse sugar for sprinkling on top before baking
2 tablespoons (28g) unsalted butter
1/3 cup (80ml) pure maple syrup
1 cup (112g) sifted confectioners’ sugar
Pinch of salt, to taste
Instructions
1-Getting started with these pumpkin scones: preheating your oven, so let’s walk through it step by step. First, set your oven to 400°F (204°C) and line your baking sheets with parchment paper or silicone mats to avoid any sticking. This simple prep helps everything bake evenly and keeps cleanup quick.
2-Next, in a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt until they’re well mixed. Then, grate that frozen butter into the dry ingredients and work it in with your fingers or a tool until you get pea-sized crumbs this is what makes the scones so flaky. In another bowl, whisk the 1/3 cup of heavy cream with the egg, blotted pumpkin puree, brown sugar, and vanilla extract until smooth.
3-Now, combine the wet and dry mixtures, stirring just until everything is moistened don’t overdo it, or your scones might turn out tough. Shape the dough into an 8-inch disc on a floured surface, cut it into 8 wedges, and place them on your baking sheet about 2 inches apart. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle on that optional coarse sugar for a nice crunch.
4-Bake for 20-25 minutes until they’re lightly browned, then let them cool a bit. For the glaze, melt the butter and maple syrup over low heat, whisk in the confectioners’ sugar, and add a pinch of salt to taste before drizzling it over the warm scones. If you’re looking for more baking tips, my blueberry cottage cheese breakfast bake shares similar techniques for fluffy results.
Notes
🧈 Use grated frozen butter and blot pumpkin puree well to ensure a flaky texture.
🍽️ Avoid over-mixing the dough to keep the scones tender.
❄️ Scones can be frozen for up to 3 months and dough refrigerated overnight before baking for convenience.
- Prep Time: 20 minutes
- Baking Time: 20-25 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Pumpkin,Scones,Warm Spices,Flaky Texture