Ingredients
– 2 cups all-purpose flour Forms the base and provides structure for the dough
– 2 1/2 teaspoons baking powder Helps the scones rise and become light and fluffy
– 1 teaspoon ground cinnamon Adds a warm, spicy note that complements the pumpkin
– 1 1/2 teaspoons pumpkin pie spice Brings a blend of classic fall flavors like nutmeg and cloves
– 1/2 teaspoon salt Balances the sweetness and enhances overall taste
– 1/2 cup unsalted butter (frozen) Creates flakiness; grate it finely for the best results
– 1/3 cup plus 2 tablespoons heavy cream (divided) Provides moisture; use part for the dough and part for brushing the tops
– 1 large egg Binds the ingredients together for a tender texture
– 1/2 cup canned pumpkin puree (blotted to remove excess moisture) Adds moisture and that signature pumpkin flavor; blotting is crucial to avoid sogginess
– 1/2 cup light brown sugar Sweetens the dough with a subtle caramel undertone
– 1 teaspoon pure vanilla extract Enhances the flavor with a hint of warmth
– Optional: Coarse sugar for sprinkling before baking Gives a sweet, crunchy top if desired
– 2 tablespoons unsalted butter Forms the base of the glaze for a rich finish
– 1/3 cup pure maple syrup Provides natural sweetness and a distinctive taste
– 1 cup sifted confectioners’ sugar Creates a smooth, glossy glaze
– A pinch of salt Brightens the flavors and cuts through the sweetness
Instructions
1-Step 1: Preheat and Prep First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Gather all ingredients and measure accurately to set yourself up for success. This step takes about 5 minutes and helps everything run smoothly.
2-Step 2: Mix Dry Ingredients In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. This evenly distributes the leavening agents and spices for consistent flavor. Grate the frozen butter into this Mixture in a dry ingredients and combine until it forms pea-sized crumbs, which is key for that flaky texture in pumpkin scones.
3-Step 3: Prepare Wet Ingredients In a separate bowl, whisk together 1/3 cup of the heavy cream, the egg, blotted pumpkin puree, brown sugar, and vanilla extract. Make sure the pumpkin puree is properly blotted to remove excess moisture, as per the recipe tips. This mixture adds moisture and flavor to the dough.
4-Step 4: Combine and Shape Drizzle the wet ingredients into the dry mixture and stir until just moistened to keep your pumpkin scones tender. Avoid over-mixing, then shape the dough into an 8-inch disc on a floured surface and cut into 8 wedges. Place the wedges 2 inches apart on the baking sheet.
5-Step 5: Bake and Glaze Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar if desired. Bake for 20-25 minutes, or until lightly browned. While the scones bake, prepare the glaze by melting the butter and maple syrup over low heat, then whisk in the confectioners’ sugar and salt until smooth. Drizzle the warm glaze over the warm scones before serving for that finishing touch.
Last Step:
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❄️ Grate frozen butter finely to achieve a flaky texture.
🧻 Blot pumpkin puree to remove excess moisture to avoid soggy scones.
🚫 Avoid over-mixing the dough to keep scones tender.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone