If you’re craving a cozy treat that captures the essence of fall, look no further than the Pumpkin Scones with Pumpkin Pie Spice and Glaze Recipe. Imagine tender scones bursting with pumpkin flavor, perfectly spiced to warm your soul, and topped with a sweet, silky glaze that ties it all together. These scones are not just a treat for your taste buds but also a comforting experience that invites you to slow down, savor the moment, and share a little seasonal joy with everyone around you.
Ingredients You’ll Need
Gathering the right ingredients is the secret to perfecting this Pumpkin Scones with Pumpkin Pie Spice and Glaze Recipe. Each component has a special role, from giving the scones their tender crumb to infusing them with rich, warm spices and a luscious finish.
- All-purpose flour (2 ¾ cups): The foundation of your scone dough, providing structure and tenderness.
- Granulated sugar (½ cup): Adds just the right amount of sweetness to balance the spices.
- Baking powder (1 tablespoon): Helps the scones rise beautifully for that perfect fluffy texture.
- Pumpkin pie spice (2 teaspoons): Brings the iconic blend of cinnamon, nutmeg, and cloves that sings fall flavor.
- Salt (½ teaspoon): Enhances all the other flavors and balances sweetness.
- Cold unsalted butter, cubed (½ cup): Creates those delightful flaky layers that melt in your mouth.
- Buttermilk (½ cup): Adds moisture and a subtle tang to tenderize the dough.
- Pumpkin puree (½ cup): The star ingredient that delivers moistness and rich pumpkin flavor.
- Large egg (1): Binds the ingredients while adding richness.
- Powdered sugar (1 ½ cups): For the sweet, smooth glaze that finishes the scones perfectly.
- Milk (1 tablespoon): Thins out the glaze to a drizzle-worthy consistency.
- Pumpkin pie spice for glaze (1 teaspoon): Ensures the glaze carries the same cozy flavor theme throughout.
How to Make Pumpkin Scones with Pumpkin Pie Spice and Glaze Recipe
Step 1: Prepare the Pumpkin Puree
Before you dive into mixing your dough, it’s important to remove any excess moisture from the pumpkin puree. This ensures your scones won’t be soggy and helps them bake up light and fluffy. Simply press the puree gently between layers of paper towels to soak up the extra water.
Step 2: Combine Dry Ingredients
Whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, and salt in a large bowl. This mix is your base, and thoroughly blending them spreads the flavors evenly throughout every bite.
Step 3: Cut in the Butter
Here’s where the magic starts! Add the cubed cold butter to your dry ingredients and use your fingers or a pastry blender to cut it into the flour mixture. Aim for coarse crumbs with pea-sized chunks of butter — these pockets of butter create those flaky layers that make scones so irresistible.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk the buttermilk, pumpkin puree, and egg until smooth. This pumpkin-infused liquid adds moisture, flavor, and richness that turn your dough into a tender wonder.
Step 5: Combine and Form Dough
Pour the wet ingredients into the dry mixture and stir gently with a spatula just until combined. Avoid overmixing to keep the scones soft and tender. Then turn the dough onto a floured surface and knead lightly until smooth — this gentle touch is the key to the perfect texture.
Step 6: Laminate the Dough
Give your dough a little love by folding it in half, pressing it down, rotating 90 degrees, and folding again. Repeat this 4 to 5 times. Lamination is a small extra step that adds layers and flakiness that you’ll notice in every bite.
Step 7: Shape and Chill
Shape your dough into a disc about 8-10 inches wide and 1.5-2 inches thick. Pop it in the fridge for 5 to 10 minutes to chill — this helps the dough firm up so it’s easier to cut and bake evenly.
Step 8: Cut Into Wedges and Freeze
Slice your chilled dough into 8 equal wedges. Place them on a baking sheet lined with parchment paper or a silicone mat and freeze for 30 minutes. Freezing keeps the shape intact and helps the scones bake up flaky and golden.
Step 9: Bake Your Scones
While your scones chill in the freezer, preheat your oven to 400°F. Before baking, if you like, brush the tops with egg wash or buttermilk for a lovely golden finish, then sprinkle coarse sanding sugar for that extra sparkle. Bake for 20-26 minutes until the scones are lightly golden brown and fragrant with warm pumpkin pie spice.
Step 10: Make and Drizzle the Glaze
While the scones cool, whisk powdered sugar with milk and pumpkin pie spice until smooth to make a sweet glaze. Drizzle this over the top to add that perfect glistening touch and taste contrast.
How to Serve Pumpkin Scones with Pumpkin Pie Spice and Glaze Recipe
Garnishes
To elevate your Pumpkin Scones with Pumpkin Pie Spice and Glaze Recipe at serving time, sprinkle a little extra pumpkin pie spice or cinnamon on top of the glaze. Freshly chopped nuts like pecans add a delightful crunch and nutty flavor, while a few pumpkin seeds can bring an inviting rustic look.
Side Dishes
These scones shine best alongside a cup of rich, steaming coffee or aromatic chai tea. Adding a side of whipped cream or a dollop of cream cheese can complement their spicy sweetness beautifully. For a heartier brunch, pair the scones with scrambled eggs or a creamy pumpkin soup for a full-on fall feast.
Creative Ways to Present
Make your Pumpkin Scones with Pumpkin Pie Spice and Glaze Recipe the star of your seasonal table by arranging them on a rustic wooden board or a pretty tiered cake stand. Add seasonal touches like cinnamon sticks, small gourds, or autumn leaves around the platter to set a cozy vibe that guests will adore.
Make Ahead and Storage
Storing Leftovers
You can keep your baked scones fresh by storing them in an airtight container at room temperature for up to two days. This way, they stay tender and delicious without drying out.
Freezing
These scones freeze beautifully! After cutting and freezing on the baking sheet, transfer the frozen wedges to a zip-top bag. They’ll keep in the freezer for up to three months. This makes it easy to bake fresh scones whenever a pumpkin craving hits.
Reheating
Reheat your scones by placing them in a preheated 350°F oven for about 5-8 minutes until warmed through. Avoid microwaving to retain their flakiness. If you made the glaze ahead, drizzle a little fresh glaze after warming for that perfect finish.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly for this Pumpkin Scones with Pumpkin Pie Spice and Glaze Recipe. Just be sure to press out any excess moisture with paper towels before mixing, so your scones don’t turn out too wet.
What can I substitute for buttermilk?
If you don’t have buttermilk, no worries! You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes and it’s ready to use.
How do I make these scones dairy-free?
To make dairy-free scones, use a plant-based butter substitute that’s cold and cubed and swap the buttermilk for a dairy-free alternative mixed with a little lemon juice or vinegar.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Adding chocolate chips, dried cranberries, or chopped nuts can bring a fun twist to the Pumpkin Scones with Pumpkin Pie Spice and Glaze Recipe. Just fold them in gently with the wet ingredients before forming your dough.
Why is laminating the dough important?
Laminating by folding the dough several times creates the flaky, layered texture that makes scones so delightful. It’s a simple technique that yields bakery-quality results in your own kitchen.
Final Thoughts
There is something truly special about baking Pumpkin Scones with Pumpkin Pie Spice and Glaze Recipe that feels like wrapping yourself in a cozy blanket of fall flavors. Whether you’re serving them for breakfast, afternoon tea, or a festive gathering, these scones are sure to become a cherished favorite in your recipe rotation. So grab your ingredients, get your hands a little buttery, and enjoy the warm, comforting magic of homemade pumpkin scones!
Print
Pumpkin Scones with Pumpkin Pie Spice and Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Pumpkin Scones are a delightful fall treat, combining tender, flaky texture with the warm flavors of pumpkin and pumpkin pie spice. Perfectly spiced and topped with a sweet glaze, they make a cozy breakfast or snack that brings the essence of autumn right to your table.
Ingredients
Dry Ingredients
- 2 ¾ cups (330 grams) all-purpose flour
- ½ cup (99 grams) granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- ½ cup (113 grams) cold unsalted butter, cubed
- ½ cup (118 ml) buttermilk
- ½ cup (113 grams) pumpkin puree
- 1 large egg
Glaze
- 1 ½ cups (171 grams) powdered sugar
- 1 tablespoon milk
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare Pumpkin Puree: Remove excess moisture from the pumpkin puree by placing it between paper towels and pressing gently to ensure a thick consistency.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt to evenly distribute the leavening and spices.
- Cut in Butter: Add the cold cubed unsalted butter to the dry mixture. Using your fingers or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining to create flakiness.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, pumpkin puree, and egg until smooth and fully combined.
- Form Dough: Pour the wet ingredients into the dry ingredients and gently mix with a spatula just until combined. Turn the dough out onto a lightly floured surface and knead very gently until smooth, taking care not to overwork it.
- Laminate Dough: Fold the dough in half and press down lightly, then rotate 90 degrees and fold it in half again. Repeat this folding process 4 to 5 times to build layers for a tender flaky texture.
- Shape and Chill: Shape the dough into an 8–10 inch disc about 1.5–2 inches thick. Refrigerate the disc for 5–10 minutes to firm up for easier cutting.
- Cut Scones: Cut the chilled dough disc into 8 equal wedges, creating traditional scone shapes.
- Freeze: Place the scones on a baking sheet lined with a silicone mat or parchment paper. Freeze for 30 minutes to help them hold shape while baking.
- Preheat Oven: During the last 5 minutes of freezing, preheat the oven to 400°F (200°C) to ensure it is hot and ready.
- Optional Egg Wash: If desired, brush the tops of the scones with an egg wash made from 1 egg and 1 tablespoon water, or with buttermilk or heavy cream. Sprinkle coarse sanding sugar on top for a sparkling finish.
- Bake: Bake the scones for 20 to 26 minutes or until they are lightly golden brown and cooked through. Remove from oven and let cool completely on a wire rack.
- Make Glaze: In a small bowl, whisk together powdered sugar, milk, and pumpkin pie spice until smooth. Drizzle this glaze over the cooled scones for a sweet finishing touch.
Notes
- Removing excess moisture from pumpkin puree is essential for achieving the right dough consistency and avoiding soggy scones.
- Folding the dough multiple times adds layers which improve the flakiness and texture of the scones.
- Freezing the scones before baking helps maintain their shape and prevents spreading in the oven.
- Use cold butter for the best flaky texture—warm butter will blend too thoroughly and result in dense scones.
- The glaze can be adjusted to desired thickness by adding more milk or powdered sugar.
- For a dairy-free variation, substitute buttermilk with a mixture of dairy-free milk and lemon juice, and use dairy-free butter.
