Description
These Pumpkin Scones are a delightful fall treat, perfectly tender with warm pumpkin pie spices and a tender crumb. They feature a buttery dough enriched with pumpkin puree and aromatic spices, baked until golden and topped with a delicious dual glaze of sweet vanilla and rich maple syrup with a hint of molasses. Ideal for breakfast, brunch, or a cozy afternoon snack with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- ½ cup cold butter, diced
- ½ cup canned pumpkin
- 3 tablespoons whole milk or heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
White Glaze
- â…” cup powdered sugar
- 2 tablespoons milk
Maple Glaze
- â…“ cup powdered sugar
- 1 tablespoon maple syrup
- ½ teaspoon molasses (optional for a darker color)
Instructions
- Prep: Line a baking sheet with parchment paper or a silicone baking mat and flour it generously to prevent sticking. Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the scones.
- Cut butter into dry ingredients: In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, and salt. Add the cold, diced butter and work it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Combine scone dough: In a separate container, whisk together the canned pumpkin, milk (or cream), egg, and vanilla extract until smooth. Pour this mixture into the flour and butter crumbs. Gently fold them together with a spatula just until combined; do not overmix to maintain a tender texture. The dough may appear scraggly, which is perfect.
- Shape scones: Turn the dough out onto the prepared baking sheet. Lightly flour the top of the dough and gently press it into a 9-inch circle shape. Use a sharp knife to cut the circle into 8 equal wedges. Separate the wedges by about 2 inches to allow room for spreading while baking.
- Bake the scones: Bake in the preheated oven for 14-16 minutes, or until the scones are golden brown and a toothpick inserted comes out clean. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze the scones: For the white glaze, stir together the powdered sugar and milk until smooth. Generously brush or drizzle the glaze over the tops of the cooled scones and allow it to set. Then mix the maple glaze ingredients—powdered sugar, maple syrup, and optional molasses—until combined, and drizzle over the scones for an extra layer of sweetness and flavor.
Notes
- Use cold butter and handle the dough gently to ensure flaky, tender scones.
- Do not overmix the dough; overworking will result in tough scones.
- The optional molasses in the maple glaze adds depth and a darker color but can be omitted if unavailable.
- If you prefer a dairy-free version, substitute milk and butter with suitable alternatives.
- Scones are best enjoyed fresh but can be stored tightly covered for up to 2 days.
- Reheat scones briefly in the oven for a fresh-baked feel.
