Homemade Pumpkin Scones Recipe
These homemade pumpkin scones are perfect for crisp autumn mornings, featuring a tender, crumbly texture infused with warm seasonal spices. Balanced with the earthiness of pumpkin and a dual-layered glaze, they bring a cozy coffee shop vibe into your kitchen. Ideal for holiday brunches or weekend treats, pair them with hot coffee or spiced tea for a delightful fall experience.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Scone Dough
- 1/2 cup pumpkin puree (not pie filling)
- 3 tablespoons heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
Glaze
- 1 3/4 cups powdered sugar
- 2 tablespoons heavy cream (for glaze)
- 1 tablespoon pumpkin puree (for glaze)
- 1/2 teaspoon pumpkin pie spice (for glaze)
Instructions
- Prep the Oven: Preheat your oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even browning.
- Combine Wet Ingredients: In a small mixing bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until the mixture is smooth. Set this aside for later use.
- Mix Dry Ingredients and Butter: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, pumpkin pie spice, baking powder, and salt. Add the cold, cubed unsalted butter and use a pastry cutter to incorporate it into the flour mixture until you achieve pea-sized crumbs.
- Form the Dough: Pour the pumpkin and wet ingredient mixture into the center of the dry ingredients. Stir gently just until the dough starts to come together. Turn the dough onto a lightly floured surface and gently knead a few times; avoid overworking to prevent tough scones.
- Shape and Bake: Shape the dough into a circle about 1 inch thick. Cut into 8 equal wedges and arrange them spaced on the prepared baking sheet. Bake in the preheated oven for 14-18 minutes, until the scones are lightly golden and cooked through. Transfer to a wire rack and cool completely.
- Glaze the Scones: Whisk together the powdered sugar and 2 tablespoons heavy cream to form the white glaze, and spoon or drizzle it evenly over the cooled scones. Once the white glaze sets, whisk together the pumpkin puree with 1/2 teaspoon pumpkin pie spice to create the pumpkin glaze and drizzle it on top. Allow the glaze to harden completely before serving.
Notes
- Ensure the butter is very cold to achieve a flaky, layered texture in the scones.
- Do not overwork the dough to avoid toughness; gentle kneading is sufficient.
- Store the scones in an airtight container for up to 3 days to maintain freshness.
Keywords: pumpkin scones, autumn recipes, holiday brunch, pumpkin spice, baked goods, breakfast pastries
Find it online: https://lucabites.com/homemade-pumpkin-scones-recipe/
