Pumpkin Scones
Delicate Pumpkin Scones infused with warm spices, brown sugar, and pumpkin puree, finished with a rich maple glaze. A cozy treat perfect for autumn mornings or festive gatherings.
12 Servings
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour sifted
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup light brown sugar packed
Butter:
- ½ cup unsalted butter frozen
Wet Ingredients:
- 1 large egg
- ⅓ cup heavy cream plus 2 tablespoons (for brushing)
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup brown sugar
Glaze:
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- ⅓ to ½ cup pure maple syrup
- Pinch of salt optional
Instructions
Prepare the Oven and Baking Sheet:
- Preheat the oven to 400°F (200°C). Position the rack in the middle of the oven. Line baking sheets with parchment paper.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, salt, baking powder, and brown sugar until evenly blended.
Incorporate Butter:
- Grate the frozen butter directly into the flour mixture. Use a pastry cutter or fork to work the butter into the mixture until pea-sized crumbles form.
Prepare Wet Mixture:
- In a separate bowl, whisk together the egg, ⅓ cup of heavy cream, pumpkin puree, vanilla extract, and brown sugar until smooth.
Form the Dough:
- Drizzle the wet mixture into the flour mixture. Stir gently until the dough begins to come together. Lightly flour your hands, shape the dough into a ball, and press it onto a floured surface to form an 8-inch diameter circle.
Cut into Wedges:
- Slice the dough into 8 wedges with a sharp knife. For smaller scones, divide the dough into two 5-inch circles and cut each into wedges. Place the wedges onto the prepared baking sheet.
Brush and Bake:
- Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle lightly with coarse sugar if desired. Bake for 17–20 minutes, or until golden brown. Transfer to a wire rack to cool slightly.
Prepare the Glaze:
- In a small saucepan, melt the butter with maple syrup over low heat. Stir in the powdered sugar until smooth and pourable.
Glaze the Scones:
- Drizzle the glaze over the warm scones. Serve immediately for best flavor.
Notes
To make Pumpkin Scones gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the baking powder and powdered sugar are certified gluten-free to avoid cross-contamination.