Description
These Pumpkin Scones are a delightful fall treat that’s perfect for breakfast, brunch, or an afternoon snack. They’re flaky, tender, and bursting with warm pumpkin spice flavor, topped with a sweet and simple glaze.
Ingredients
Units
Scale
Scone Ingredients
- 2 3/4 cups (330 grams) all-purpose flour
- 1/2 cup (99 grams) granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup (113 grams) cold unsalted butter, cubed
- 1/2 cup (118 ml) buttermilk
- 1/2 cup (113 grams) pumpkin puree
- 1 large egg
Glaze Ingredients
- 1 1/2 cups (171 grams) powdered sugar
- 1 tablespoon milk
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare Pumpkin Puree: Remove excess moisture from the pumpkin puree by placing it between paper towels and pressing gently.
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
- Cut in Butter: Add cubed butter and use your fingers or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, pumpkin puree, and egg.
- Form Dough: Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Turn out onto a lightly floured surface and knead gently until a smooth dough forms.
- Laminate Dough: Fold the dough in half, press down slightly, then turn 90 degrees and fold in half again. Repeat this 4-5 times.
- Shape and Chill: Shape the dough into an 8-10 inch disc, about 1.5-2 inches thick. Refrigerate for 5-10 minutes.
- Cut Scones: Cut the chilled dough into 8 equal wedges.
- Freeze: Place the scones on a baking sheet lined with a silicone mat or parchment paper. Freeze for 30 minutes.
- Preheat Oven: Preheat the oven to 400°F during the last 5 minutes of freezing.
- Optional Egg Wash: If desired, brush the tops of the scones with egg wash (1 egg + 1 tablespoon water), buttermilk, or heavy cream. Sprinkle with coarse sanding sugar, if using.
- Bake: Bake for 20-26 minutes, or until lightly golden brown. Let cool completely.
- Make Glaze: Whisk together powdered sugar, milk, and pumpkin pie spice until smooth. Drizzle over cooled scones.
Notes
- Removing excess moisture from the pumpkin puree is essential for the scones to bake properly.
- Lamination creates flaky layers in the scones.
- Freezing the scones helps them hold their shape and rise evenly during baking.
- You can adjust the amount of pumpkin pie spice to your liking.
- Leftover scones can be stored in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 scone
- Calories: 300kcal
- Sugar: 15g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
