If you’re looking for something quick and satisfying to enjoy with your coffee, these pumpkin scones are just what you need. They’re soft, spiced perfectly, and the pumpkin flavor is just so good! oh, and did I mention the glaze? It is the icing on the cake when it comes to these scones.
Many people think of scones as dry, crumbly, and hard to get just right, but I promise you, this recipe is the complete opposite. These pumpkin scones are tender, fluffy, and melt in your mouth! No dry, hard bites here – just a soft, moist texture that is perfect! So if you love to bake with pumpkin, you must give these a try!
Why You’ll Like This Recipe
- No Dry Scones Here! Unlike some scone recipe that can turn out dry and crumbly, these scones are soft and light, thanks to the pumpkin puree!
- Simple Ingredients: You don’t need anything special – just some pantry staples, pumpkin puree, and pumpkin spice!
- Perfectly Spiced: With just the right touch of pumpkin spice and cinnamon, these scones have that cozy fall flavor without being overpowering.
- The Glaze: While the scones are delicious on their own, the glaze adds a sweet finishing touch. A vanilla glaze plus a drizzle of a pumpkin spiced icing takes them to the next level.
Tips for Perfect Scones
- Frozen butter is key! Cold butter helps create those flaky layers in your scones. If the butter warms up too much, the scones might turn out a bit dense. When making this recipe, cut your butter into cubes and then pop it in the freezer until it is frozen.
- Cold Ingredients: When making scones the tempreature of some ingredients is important. You want to make sure the butter is frozen as mentioned above, you also want to make sure the heavy cream is cold!
- Don’t Over mix: When you combine the wet and dry ingredients, mix just until the dough comes together. Overworking the dough can lead to tough scones, which is the opposite of what you want.
- Blot the pumpkin puree: I know it seems like an extra step, but trust me – it makes a big difference! Blotting the pumpkin puree helps remove some of its natural moisture. Pumpkin puree tends to be quite moist, and when making scones, too much moisture can make the dough heavy and sticky, which affects the texture.
- Work Quickly: Since you want the dough to stay cold, you don’t want to work the dough too much or too long.
How to Blot Pumpkin Puree
Blotting pumpkin is a simple technique that helps remove excess moisture, making your pumpkin puree thicker and less watery—perfect for baking. Here how to do it:
- Line a medium size bowl with a couple of paper towels.
2. Place the pumpkin puree into the bowl.
3. Using another paper towel, press down to remove the excess moisture. You will repeat the process until you end up with the desired amount of pumpkin needed for the recipe. (During this process you may find that you will need to replace the paper towels if they are saturated with a lot of moisture.)
You can also use a cheesecloth if you have one. Simply just wrap the pumpkin in the cloth and squeeze out the moisture.
For this recipe measure out 1/2 cup of pumpkin puree, and then blot. You want to end up with 1/4 cup of blotted pumpkin puree.
These pumpkin scones are the perfect balance of soft, tender, and flavorful, with a sweet vanilla glaze and a drizzle of pumpkin icing that takes them to the next level. Whether you’re enjoying them for breakfast, as a snack, or sharing with loved ones, they’re guaranteed to be a hit. So why not give this recipe a try and treat yourself to something seriously delicious?
I’d love to see you make these pumpkin scones! They are seriously so good! Be sure to tag me in your recreations @Sufratee on Instagram!
Happy baking!
Pumpkin Scones
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes25
minutesDelicious pumpkin scones spiced to perfection, topped with vanilla glaze and a drizzle of pumpkin icing!
Ingredients
- Pumpkin Scones
2 cups all purpose flour, spooned and leveled
2 1/2 teaspoons baking powder
2 teaspoons pumpkin spice
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, cubed and frozen
1/3 cup heavy cream
1 large egg
1/2 cup pumpkin puree, blotted (measure out to 1/4 cup after moisture is removed)
1/2 cup light brown sugar
2 teaspoon vanilla
2-3 tablespoons heavy cream, for brushing on scones before baking
- Vanilla Glaze
1 cup powdered sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla
pinch of salt
- Pumpkin Icing
3/4 cup powdered sugar
1 tablespoons pumpkin puree
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1.5 tablespoon heavy cream
Directions
- Preheat oven to 400°F, and line a baking sheet with parchment paper. Set aside.
- In a food processor, combine all purpose flour, baking powder, pumpkin spice, cinnamon, salt, and the cubed frozen butter. Pulse the mixture until the mixture resembles coarse sand. Transfer to a bowl, and set aside.
- In a large bowl, combine heavy cream, egg, blotted pumpkin puree, light brown sugar, and vanilla. Whisk until combined.
- Add the flour mixture to the wet ingredients. Using a rubber spatula, fold in the flour into the wet ingredients until slightly incorporated. Then transfer to a lightly floured surface and gently knead the dough until you form a ball. Then using your hands or a rolling pin, flatten it out to a 9 inch circle (if you want a thicker scone, roll out to 8 inches). The dough may be sticky, use a little flour as needed.
- Using a sharp knife, cut into 8 equal triangles.
- Place the scones onto a baking sheet lined with parchment paper. Using a pastry brush, brush each scone with heavy cream.
- Bake the scones for 20-25 minutes, or until lightly browned.
- Allow to cool completely as you prepare the vanilla glaze and pumpkin icing.
- Make the Vanilla Glaze: In a small bowl, combine powdered sugar, heavy cream, vanilla, and salt. Whisk until smooth. You want a thicker glaze, not too runny. (If the glaze is too thick, you can adjust the consistency by adding more heavy cream). Spread on top of the cooled scones, and then allow the glaze to set completely.
- Make the Pumpkin Icing: Once the vanilla glaze has set on the scones begin making the pumpkin icing. In a small bowl combine powdered sugar, pumpkin puree, pumpkin pie spice, cinnamon, and heavy cream. Whisk until smooth. Using a spoon or a piping bag, drizzle the pumpkin icing in a zig-zag pattern over the top of the vanilla-glazed scones. Allow to set, then enjoy.
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