Description
These bakery-style pumpkin scones are a perfect blend of fall spices and tender, flaky pastry. Featuring a soft pumpkin-infused dough and a sweet cinnamon glaze, they make an ideal treat for breakfast or afternoon tea. Easy to make and irresistibly flavorful, these scones bring comforting autumn vibes straight to your kitchen.
Ingredients
Scale
Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 6 tablespoons unsalted butter, chilled and cubed
- 1/2 cup canned pumpkin puree
- 3 tablespoons heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger to distribute the spices and leavening evenly.
- Cut in Butter: Add the chilled, cubed butter to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour blend until it resembles coarse crumbs, which helps create a flaky texture.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth and well combined.
- Form Dough: Pour the wet ingredients into the dry ingredients and stir until just combined to form a dough. Be careful not to overmix to avoid tough scones.
- Knead and Shape: Turn the dough out onto a lightly floured surface. Gently knead just until it comes together, then shape it into a 1-inch thick disc.
- Cut and Arrange: Cut the dough disc into 8 equal wedges and place them on the prepared baking sheet, spacing them slightly apart for even baking.
- Bake: Bake the scones in the preheated oven for 15 to 18 minutes, or until they are golden brown and cooked through. Remove and cool on a wire rack.
- Prepare Glaze: While the scones cool, whisk together the powdered sugar, milk (starting with 1 tablespoon and adding more as needed), cinnamon, and nutmeg until smooth and pourable.
- Glaze and Serve: Drizzle the glaze evenly over the cooled scones and allow it to set before serving for a deliciously sweet finish.
Notes
- Use cold butter to achieve the best flaky texture in the scones.
- Do not overmix the dough to keep scones tender and light.
- You can substitute heavy cream with half-and-half or whole milk if preferred.
- For a dairy-free version, use a plant-based butter and milk alternative.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
