What type of butter should I use to get flaky pumpkin scones?

Using cold or frozen butter is best for pumpkin scones. When baked, the solid butter melts and releases steam, forming flaky layers and crisp edges. Grate the frozen butter into fine pieces or cut it into small chunks to mix evenly with the dry ingredients. This method helps maintain the dough’s texture and prevents it from becoming greasy or dense.

How do I prevent pumpkin scone dough from becoming too wet?

Before mixing the pumpkin puree into the dough, blot it with paper towels to remove excess moisture. This step is important because too much liquid can cause the scones to spread during baking and lose their crumbly texture. Measuring the pumpkin puree first and then draining the extra liquid helps create tender yet firm scones.

Can I use milk instead of heavy cream or buttermilk in pumpkin scones?

Heavy cream or buttermilk is preferred for pumpkin scones as they contribute to the rich flavor and proper texture. Using milk may result in scones that spread too much and lack the delicate crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

How should I store pumpkin scones to keep them fresh?

Baked pumpkin scones can be stored at room temperature in an airtight container for up to 2 days. For longer storage, freeze them in a sealed freezer bag for up to three months. To reheat, thaw overnight in the refrigerator and warm in an oven or microwave before serving. This keeps the scones moist without sacrificing their texture.

Is it okay to refrigerate or freeze pumpkin scone dough before baking?

Yes, pumpkin scone dough can be shaped into wedges and refrigerated overnight or frozen before baking. If freezing, first place the dough on a baking sheet to firm up, then transfer to a freezer bag. When ready to bake, either thaw overnight or bake directly from frozen, adding a few extra minutes to the baking time for best results.

Pumpkin Scones Recipe With Spices For Cozy Fall Mornings

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 substitute with 1 teaspoon cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves); 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 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

Description

🎃 These Classic Pumpkin Scones combine warm spices and tender, flaky textures for the perfect fall morning treat.
🍁 Enhanced with a sweet maple glaze, they bring cozy flavors that make breakfast special all season long.

Ingredients

Scale

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 substitute with 1 teaspoon cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves)

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 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

Instructions

1-Getting Started: First, preheat the oven to 400°F (204°C) and position the rack to the middle or lower spot. Line your baking sheets with parchment paper or silicone mats to make cleanup easy. This step ensures even baking for your pumpkin scones. Measure and chill your butter, and prepare the pumpkin puree and cold liquids ahead of time for smooth preparation.

2-Getting Started: 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 mixture forms the base that gives pumpkin scones their light texture. Grate the 1/2 cup frozen unsalted butter and mix it into the flour using a pastry cutter until pea-sized crumbs form, which helps create those flaky layers.

3-Mixing the Dough: In another bowl, whisk together 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. Drizzle this wet mixture over the dry ingredients and stir just until moistened to avoid over-mixing, which keeps the scones tender. For smaller batches, you can form 5-inch discs and cut each into 8 wedges for bite-sized pumpkin scones.

4-Mixing the Dough: Shape the dough into a ball with floured hands, then flatten it into an 8-inch disc and cut into 8 wedges. Place the scones 2 inches apart on the prepared baking sheets. Brush them with the remaining 2 tablespoons heavy cream and sprinkle with coarse sugar if you want extra crunch. Bake the larger scones for 20-25 minutes or the smaller ones for 18-20 minutes until lightly browned, then let them cool slightly.

5-Adding the Finishing Touch: For the glaze, melt 2 tablespoons unsalted butter and 1/3 cup pure maple syrup over low heat, then remove from heat and whisk in 1 cup sifted confectioners’ sugar and a pinch of salt until smooth. Drizzle this over the warm scones for a sweet finish. If you’re looking for more baking inspiration, explore a blueberry cottage cheese breakfast bake that’s perfect for mornings.

Notes

🧈 Grate frozen butter finely to keep scones tender and flaky.
🎃 Blot excess moisture from pumpkin puree to avoid wet dough.
🥄 Mix dough just until combined to ensure light texture and prevent toughness.

Prep Time: 20 minutes
Cook Time: 25 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone

Keywords: Pumpkin Scones, Fall Baking, Maple Glaze, Warm Spices