Why Make This Recipe
Classic Pumpkin Scones are a delightful treat that combines the warm flavors of fall with a soft and fluffy texture. Perfect for breakfast, afternoon tea, or a cozy snack, these scones are easy to make and always a hit. Using simple ingredients, you create a delicious baked good that embraces the comforting essence of pumpkin and spices. Plus, they pair wonderfully with coffee or tea, making them a great addition to any gathering. Whether you’re celebrating the season or just craving a tasty treat, these scones are sure to please.
How to Make Classic Pumpkin Scones
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
- 1 large egg
- 1/2 cup (115g) canned pumpkin puree, blotted*
- 1/2 cup (100g) light brown sugar
- 1 teaspoon pure vanilla extract
- Optional: coarse sugar for sprinkling on top before baking
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch salt, to taste
Directions
- Preheat your oven to 400°F (204°C) and adjust the baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone mats. If you are making mini scones, use 2 baking sheets.
- In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.
- Grate the frozen butter using a box grater and add it to the flour mixture. Combine it with a pastry cutter, fork, or your fingers until you get pea-sized crumbs.
- In a small bowl, whisk together 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin, brown sugar, and vanilla extract. Drizzle this over the flour mixture and mix until everything is moist.
- With floured hands, form the dough into a ball and transfer it to a floured work surface. Press it into an 8-inch disc and cut it into 8 equal wedges. For smaller scones, press into two 5-inch discs and cut each into 8 wedges.
- Place the scones at least 2 inches apart on the baking sheet(s). Brush with the remaining heavy cream and sprinkle with coarse sugar if desired.
- Bake the large scones for 20-25 minutes or until lightly browned. For the smaller scones, bake for 18-20 minutes.
- While the scones are baking, melt the butter and maple syrup together in a small saucepan over low heat. Once melted, whisk in the sifted confectioners’ sugar. Add a pinch of salt to taste.
- Drizzle the icing over warm scones once they are out of the oven. Enjoy them immediately or store leftovers.
How to Serve Classic Pumpkin Scones
Classic Pumpkin Scones are best enjoyed warm. They make a lovely breakfast or a sweet treat throughout the day. Serve with a cup of coffee or tea for a comforting experience. You can also pair them with flavored butter or cream cheese for extra richness.
How to Store Classic Pumpkin Scones
Store leftover scones at room temperature for up to 2 days. If you want them to last longer, keep them in the refrigerator for up to 2 days. To reheat, simply warm them in the oven for a few minutes for that fresh-baked taste.
Tips to Make Classic Pumpkin Scones
- Use a box grater for the butter to ensure it combines well with the dry ingredients.
- Make sure to blot the pumpkin puree to prevent excess moisture in the dough.
- If you want a little crunch, sprinkle coarse sugar on top before baking.
Variation
For a twist, you can add chocolate chips or chopped nuts to the dough. You could also experiment with different spices, like nutmeg or ginger, to change the flavor profile.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure to cook and press it to remove excess moisture before using it in the recipe.
2. How can I make these scones healthier?
You could substitute whole wheat flour for some or all of the all-purpose flour and use a sugar alternative to reduce calories.
3. Can I freeze pumpkin scones?
Yes, you can freeze them after baking. Place them in an airtight container or freezer bag. They can be reheated from frozen or thawed overnight in the refrigerator before warming.