Crumbly and light, these pumpkin scones are a perfect breakfast or snack for the fall season! Freeze them before baking to get those incredibly moist and flaky layers.
- 2 cups (240g) all-purpose flour + extra for dusting
- ⅓ cup (71g) light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- ½ cup (114g) pumpkin puree (canned or fresh)
- 1 large egg (50g)
- 1 ½ teaspoons vanilla extract
- 3 tablespoons heavy cream + extra for brushing
- Optional: turbinado sugar for sprinkling on top of the scones
- 1 cup (114g) powdered sugar
- 1 tablespoon maple syrup
- 1 ½ tablespoons milk
- Pinch of salt
- Line a sheet tray with parchment paper and set aside.
- Make the scones: In a large bowl, whisk together the all-purpose flour, light brown sugar, baking powder, ground cinnamon, pumpkin pie spice, and salt. Then, use a pastry cutter or a fork to cut in the butter until the butter is about lentil-sized. You still want there to be visible chunks of butter. In a separate bowl, whisk together the pumpkin puree, egg, vanilla extract, and 3 tablespoons heavy cream. Add the liquid mixture to the flour mixture and mix until just combined.
- Transfer the dough to the parchment paper-lined sheet tray and pat into a circle. If the dough is sticky, sprinkle a bit of flour on the dough until it doesn't stick to your hands. Continue patting the dough until you have an 8-inch disk. Then, use a bench scraper or knife to cut the circle into 8 wedges. Pull the wedges out a bit to leave space in between each scone.
- Freeze the scones for at least 30 minutes (this lets the gluten relax and helps the scones firm up before baking). While the scones are freezing, preheat the oven to 400°F.
- After 30 minutes, remove the scones from the freezer, then brush the tops with a little bit of heavy cream and lightly sprinkle with turbinado sugar.
- Bake the scones in the preheated oven for 25-28 minutes, or until they’re golden brown and a toothpick inserted in the middle of one comes out clean.
- Make the maple glaze: While the scones are baking, whisk together the powdered sugar, maple syrup, milk, and salt until smooth. Feel free to leave the glaze in the fridge until the scones have come out of the oven.
- Glaze the scones and serve: After the scones have finished baking, let them cool for 5-10 minutes, then drizzle the glaze over top and serve.
- Stored tightly in an airtight container, these scones will stay fresh at room temperature for up to 2-3 days or up to 2 months in the freezer.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can substitute the following for 1 teaspoon of pumpkin pie spice: ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground allspice.
- Butter: When making scones, you want your butter to be as cold as possible. After cubing the butter, I recommend keeping it in the fridge or freezer until you need to add it to the recipe.
- Turbinado Sugar: I like to sprinkle a bit of turbinado sugar on top of scones before baking them. This helps them brown on top and gives them a delicious crunch. However, if you don't have any turbinado sugar on hand, you can leave it out of the recipe.
- Prep Time: 10 minutes
- Freeze Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: British