Description
Learn how to make delicious pumpkin scones with this easy recipe. Perfect for fall baking, these scones are a must-try for any pumpkin lover!
Ingredients
- – 2 1/4 cups (540 ml) (286 grams) all-purpose flour
- – 2 1/2 teaspoons (13 ml) baking powder
- – 1 teaspoon (5 ml) fine sea salt
- – 1/2 teaspoon (3 ml) baking soda
- – 1 teaspoon (5 ml) ground cinnamon
- – 3/4 teaspoon (4 ml) ground ginger
- – 1/2 teaspoon (3 ml) ground nutmeg
- – 1/2 teaspoon (3 ml) ground cloves
- – 1/3 cup (80 ml) (66 grams) light brown sugar
- – 1 stick (113 grams) unsalted butter, cold and cubed
- – 1/2 cup (120 ml) (122 grams) canned pure pumpkin puree
- – 1/4 cup (60 ml) buttermilk or heavy cream
- – 2 large eggs, divided
- – 1 cup (240 ml) (125 grams) powdered sugar
- – 1 tablespoon (15 ml) (15 grams) canned pure pumpkin puree
- – 1 tablespoon (15 ml) milk
- – 1/4 teaspoon (1 ml) cinnamon
Instructions
- In a large mixing bowl, combine the flour, leavening agents, salt, spices, and sugar until thoroughly mixed, ensuring there are no brown sugar lumps.
- Use a pastry cutter to incorporate the butter into the dry ingredients until the pieces are about the size of peas.
- In a measuring cup, blend the pumpkin puree, cream, and one egg together.
- Create a well in the center of the dry mixture and pour in the wet mixture. Stir until it’s partially mixed but still rough in texture.
- Move the dough onto a floured surface and shape it into a rough rectangle. Fold it over three times as if folding a letter. It doesn’t have to be perfect. Flatten it again in the opposite direction and fold it three more times.
- Divide the dough in half. Shape each half into a 3/4-inch thick circle with a 6-inch diameter. Cut each circle into 8 triangular pieces and arrange them on prepared baking sheets, leaving about 2 inches between each piece. Place the unbaked scones in the freezer while preheating the oven.
- For future use, the unbaked scones can be kept in the fridge overnight or sealed and frozen for up to a month. If baking from frozen, extend the baking time by about 2 minutes.
- Position the oven rack in the center and preheat the oven to 400°F. Cover two baking sheets with parchment paper.
- In a small dish, mix the remaining egg with a teaspoon of water. Brush this mixture over the cold scones.
- Bake the scones for 12 to 15 minutes until they turn golden brown. Transfer the baking sheet to a cooling rack and allow the scones to cool while you prepare the glaze.
- In a small bowl, stir together all the glaze ingredients with a fork until it becomes smooth and thick. Drizzle the glaze over each scone. If you prefer dipping, add a little extra milk to make the glaze thinner. Let the glaze set before serving, if you wish.
- For the best taste, enjoy the scones on the day they are baked.
Notes
- Ensure the butter is cold and cubed for optimal scone texture.
- For a richer taste, substitute heavy cream for buttermilk in the wet mixture.
- Brush scones with egg wash before baking for a beautiful golden finish.
