Delicious Pumpkin Scones Recipe

If you’re a fan of all things pumpkin, these flaky and buttery pumpkin scones are a must-try! Perfectly spiced and topped with a decadent maple glaze, they pair wonderfully with a hot cup of coffee on a crisp fall morning.

Let’s dive into this delightful recipe that celebrates the flavors of the season.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter (frozen and grated)
  • 1/2 cup pumpkin puree (blotted to remove excess moisture)
  • 1/3 cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

Preheat the Oven:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

Add Grated Butter:

Add the grated frozen butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

Prepare Wet Ingredients:

In a separate bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract.

Combine Wet and Dry Ingredients:

Pour the wet ingredients into the dry ingredients and gently mix until just combined.

Be careful not to over-mix.

Shape the Dough:

Turn the dough out onto a lightly floured surface and shape it into an 8-inch circle.

Cut the circle into 8 wedges.

Bake:

Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.

Maple Glaze:

While the scones cool slightly, prepare the maple glaze by mixing 1 cup of powdered sugar with 2 tablespoons of maple syrup.

Drizzle the glaze over the warm scones.

Nutritional Facts

  • Calories: 250
  • Total Fat: 11g
  • Saturated Fat: 7g
  • Cholesterol: 50mg
  • Sodium: 350mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 1g
  • Sugars: 15g
  • Protein: 3g

FAQs

Can I freeze these pumpkin scones?

Yes! Once cooled, wrap them tightly and freeze for up to 2 months.

Can I use canned pumpkin instead of homemade puree?

Absolutely! Canned pumpkin works well too.

Can I substitute whole wheat flour for all-purpose flour?

You can, but it will result in a denser texture.

What other glazes can I use?

Try a cinnamon or orange glaze for variety.

Can I add chocolate chips or nuts to the dough?

Definitely! Customize your scones with your favorite mix-ins.

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