As the leaves turn and the crisp air settles in, there’s no better way to embrace the fall season than with a batch of homemade Pumpkin Scones. These scones are a delightful combination of perfectly spiced, moist pumpkin goodness topped with a sweet, simple glaze. Whether enjoyed with a cup of coffee or tea, these scones are sure to become a seasonal favorite.
Ingredients:
For the Scones:
2 cups all-purpose flour
1/3 cup brown sugar, packed
1/2 cup unsalted butter, cold and cut into cubes
1/2 cup canned pumpkin
3 tablespoons heavy cream
1 large egg
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon (optional)
Directions:
Preheat Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
Prepare the Dough:
Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin, heavy cream, and egg until well combined.
Mix Dough: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Shape the Scones:
Form Dough: Transfer the dough onto a lightly floured surface and knead a few times to bring it together.
Cut Scones: Pat the dough into a circle about 1 inch thick. Use a sharp knife to cut the dough into 8 wedges.
Bake:
Arrange on Sheet: Place the scones onto the prepared baking sheet, spacing them out evenly.
Bake: Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Cool: Remove from the oven and let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze:
Mix Glaze: In a small bowl, whisk together the powdered sugar, milk, and ground cinnamon (if using) until smooth.
Glaze the Scones:
Add Glaze: Once the scones are completely cool, drizzle the glaze over the top of each scone.
Serve:
Enjoy your delicious Pumpkin Scones with your favorite hot beverage!
Serving Tips:
Warm or Room Temperature: Pumpkin scones are delightful both warm and at room temperature. For a fresh-out-of-the-oven experience, briefly warm them in the microwave or oven before serving.
Pairings: Enjoy these scones with a hot beverage such as coffee, tea, or hot chocolate. They also pair wonderfully with a dollop of clotted cream or a spread of your favorite jam.
Presentation: Arrange the scones on a platter or cake stand for a beautiful presentation. Drizzle the glaze just before serving for a polished look.
Storage Tips:
Room Temperature: Store the scones in an airtight container at room temperature for up to 2 days. This keeps them fresh and soft.
Refrigeration: If you need to store them for longer, place the scones in an airtight container or a resealable plastic bag and refrigerate. They will stay fresh for up to a week.
Freezing: For longer storage, you can freeze the scones. Place them in a single layer on a baking sheet and freeze until solid. Transfer to an airtight container or resealable plastic bag and freeze for up to 3 months. To enjoy, thaw at room temperature or warm in the oven before serving.
Glazing After Freezing: If you freeze the scones, it’s best to glaze them after thawing and warming, as the glaze may not set properly if frozen.
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FAQs:
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin instead of canned pumpkin. To do so, cook and puree the pumpkin until smooth. Make sure to drain excess moisture from the puree to avoid affecting the texture of the scones. Fresh pumpkin should be well-cooked and strained to match the consistency of canned pumpkin.
Can I substitute whole wheat flour for all-purpose flour?
You can substitute whole wheat flour for all-purpose flour, but it may result in a denser scone. To maintain a lighter texture, consider using a mix of whole wheat flour and all-purpose flour or try adding a bit more heavy cream to balance the density.
Can I make these scones ahead of time?
Yes, you can make the scones ahead of time. Prepare and bake them as directed, then store them in an airtight container at room temperature for up to 2 days. Alternatively, you can freeze the scones and thaw them before serving. Glaze them after thawing for the best results.
How can I adjust the sweetness of the scones?
To adjust the sweetness, you can modify the amount of brown sugar in the scone dough or the powdered sugar in the glaze. For less sweetness, reduce the amount of sugar in both the dough and glaze. For a sweeter scone, increase the sugar in the dough or add extra powdered sugar to the glaze.
Conclusion:
These Pumpkin Scones are the perfect fall treat, combining the comforting flavors of pumpkin and spices with a sweet glaze. Ideal for breakfast, brunch, or a cozy afternoon snack, they bring a touch of seasonal warmth to any occasion. Enjoy baking and savoring these delightful scones with friends and family!
📖 Recipe:
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Pumpkin Scones
- Total Time: 35 minutes
- Yield: 8 scones
- Diet: Vegetarian
Description
Indulge in the ultimate fall treat with these Pumpkin Scones. Perfectly spiced and delightfully moist, these scones are topped with a sweet glaze for a touch of added sweetness. Ideal for breakfast, brunch, or as a cozy afternoon snack, these scones are a must-try for any pumpkin lover.
Ingredients
For the Scones:
2 cups all-purpose flour
1/3 cup brown sugar, packed
1/2 cup unsalted butter, cold and cut into cubes
1/2 cup canned pumpkin
3 tablespoons heavy cream
1 large egg
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Dough:
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the pumpkin, heavy cream, and egg. Add to the dry ingredients and stir until just combined.
- Shape the Scones:
- Transfer the dough to a floured surface and knead gently. Pat into a 1-inch thick circle and cut into 8 wedges.
- Bake: Place scones on the prepared baking sheet and bake for 12-15 minutes, until golden brown and a toothpick comes out clean.
- Prepare the Glaze: Whisk together powdered sugar, milk, and optional cinnamon until smooth.
- Glaze the Scones: Drizzle the glaze over the cooled scones.
Notes
For a richer flavor, use freshly grated nutmeg and cloves.
Adjust the glaze thickness by adding more powdered sugar for a thicker consistency or more milk for a thinner glaze.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 scones
- Calories: 250 kcal per scone
