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
Scale
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.
