Pumpkin Scones
Warmly spiced and full of pumpkin, these moist pumpkin scones have a tender crumb, sparkling sugar top, and a rich maple glaze—perfect for fall!
Ingredients
Pumpkin Scone Dough
- 4 tablespoons frozen unsalted butter
- 1/2 cup + 2 tablespoons cold heavy cream
- 1/2 cup pumpkin puree
- 2 cups all-purpose flour *See notes below for measuring*
- 1/4 cup light brown sugar packed
- 2 3/4 teaspoons baking powder
- 2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 3/4 teaspoon fine sea salt
- Sparkling sugar for the tops
Maple Glaze
- 1/2 cup powdered sugar
- 3 tablespoons maple syrup
- 2 tablespoons unsalted butter melted
Instructions
- Line a sheet pan with parchment paper. Set aside.
- In one bowl, grate the frozen butter and keep it in the freezer until ready to use. Whisk together the heavy cream and pumpkin puree in another bowl and refrigerate until ready to use.
- Combine the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, salt, and frozen grated butter in a large bowl.
- Make a well in the center of the bowl and pour in the cold pumpkin cream. Gently stir with a rubber spatula until mostly combined. Then, use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps until all of the dough is hydrated. Then, cover and chill the bowl in the fridge for 15 minutes.
- Once rested, dump the dough onto a lightly floured surface and gently press the clumps into a 7.5” round. Cut into 8 scones and place each onto a parchment-lined baking tray. Sprinkle the tops with sparkling sugar. Then, chill the tray in the fridge while the oven preheats to 400°F/205°C.
- Bake for 10-15 minutes, until the edges of the scones are set but still soft.
- Let the pan cool on a wire rack while you make the maple glaze.
- In a bowl, whisk together the powdered sugar, maple syrup, and melted butter. Set aside to thicken, about 10-15 minutes. Then drizzle the glaze over the scones and enjoy!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage/Freezing: Leftover scones can be kept in an airtight container at room temperature for 2-3 days. Keep the unbaked scones in an airtight container or freezer bag for up to 3 months. When baking from the freezer, add a few minutes to the baking time!
