There’s something about the crispness of fall that makes me crave the warmth of freshly baked goods, and these pumpkin scones are my go-to treat. Every time I make them, I’m transported back to cozy mornings spent in the kitchen with my family. The aroma of cinnamon and pumpkin wafts through the house, drawing everyone in like a warm hug.
It’s a recipe that holds a special place in our hearts, and it’s not just because they taste divine. I remember the first time I made them for a family gathering. My kids were eager to help, their little hands measuring flour and stirring the mixture, giggling as they made a mess. That day, we created not just scones but sweet memories that I’ll cherish forever.
These pumpkin scones are perfect for breakfast, brunch, or even an afternoon snack with a warm cup of tea. They’re simple enough to whip up on a whim but delicious enough to impress your guests. Plus, the glaze adds a lovely finish that makes them feel extra special. I’m excited to share this recipe with you, hoping it brings as much joy to your kitchen as it does to mine.
Making Pumpkin Scones
Ingredients
- 2 cups all-purpose flour (extra for dusting)
- 1/2 cup cold salted butter, cut into cubes
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup pure pumpkin puree
- 1 large egg
- 1/2 cup packed light brown sugar
- 1 teaspoon maple extract
- 1/2 cup chopped pecans (optional)
- 1 teaspoon pumpkin pie spice
- 1 cup powdered sugar
- 2 tablespoons real maple syrup
- 2 tablespoons heavy cream
- 1/2 teaspoon maple extract
- 1/2 teaspoon pumpkin pie spice
Directions
First, preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the flour, baking powder, cinnamon, pumpkin pie spice, and salt, giving it a good whisk to blend the dry ingredients thoroughly.
Next, add in the cold butter cubes. Use a fork or pastry cutter to work the butter into the dry mixture until it resembles coarse crumbs.
In another bowl, whisk together the heavy cream, brown sugar, pumpkin puree, egg, and maple extract until well combined.
Carefully pour the wet ingredients into the dry mixture, stirring gently until just combined. Take care not to overmix; the dough should be slightly sticky but not overly wet.
On a lightly floured surface, transfer the dough and shape it into a 9-inch round, keeping a uniform thickness of about 1 inch.
Using a sharp knife, cut the dough into 8 wedges and place them onto the prepared baking sheet, ensuring there’s space between each scone.
Bake for 20-25 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
Once baked, take them out of the oven and let them cool completely on a wire rack.
While the scones cool, prepare the glaze by mixing the powdered sugar, maple syrup, heavy cream, maple extract, and pumpkin pie spice in a small bowl.
Finally, drizzle the glaze over the cooled scones just before serving, and watch everyone gather around to enjoy this delightful treat!
Storing Suggestion
To keep your pumpkin scones fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the baked scones for up to a month. Just be sure to let them cool completely before freezing!
Cooking Tips
For an added depth of flavor, consider adding a pinch of nutmeg to the scone mixture. If you’re short on heavy cream, you can substitute half-and-half or whole milk, though it may slightly alter the texture. Also, feel free to experiment with different nuts or chocolate chips for a fun twist!
Serving Suggestions
These scones pair beautifully with a dollop of whipped cream or a sprinkle of cinnamon sugar on top. For a cozy brunch, serve them alongside apple cider or your favorite spiced tea. They also make a wonderful treat to share with friends over coffee!
Ingredient Substitutions
If you need a dairy-free option, substitute the heavy cream with coconut cream and use a dairy-free butter alternative. For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for proper texture.
Seasonal Variations
In the spring, consider replacing the pumpkin with ripe mashed bananas for a different flavor profile. During the summer months, you can swap in fresh blueberries or raspberries for a fruity twist, keeping the rest of the recipe the same.
Allergen Information
This recipe contains gluten, dairy, and nuts (if using pecans). For nut allergies, simply omit the nuts or replace them with seeds like sunflower seeds. For gluten-free diets, use certified gluten-free flour and dairy-free substitutes where needed.
FAQ
Can I make these scones ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Just make sure to let it come to room temperature before shaping and baking.
How can I tell when the scones are done baking?
When the scones are golden brown on top and a toothpick inserted into the center comes out clean, they’re ready. Keep an eye on them as baking times may vary depending on your oven.
Can I use pumpkin pie filling instead of pumpkin puree?
While you can use pumpkin pie filling, it typically contains added spices and sugar, which may alter the final flavor. If you choose to use it, consider reducing the amount of brown sugar in the recipe.
What if I don’t have maple extract?
If you don’t have maple extract, you can substitute with vanilla extract for a different but still delicious flavor. The scones will still turn out tasty!
How should I serve the scones?
These scones are delightful on their own, but you can serve them with butter, whipped cream, or even a fruit jam for an extra treat. They also pair perfectly with coffee or tea.
Can I freeze the baked scones?
Absolutely! Once the scones have cooled completely, you can freeze them in an airtight container. Just thaw them at room temperature or warm them in the oven before serving.
Pumpkin Scones
Ingredients
- 2 cups all-purpose flour extra for dusting
- 1/2 cup cold salted butter cut into cubes
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup pure pumpkin puree
- 1 large egg
- 1/2 cup light brown sugar packed
- 1 teaspoon maple extract
- 1/2 cup chopped pecans optional
- 1 teaspoon pumpkin pie spice
- 1 cup powdered sugar
- 2 tablespoons real maple syrup
- 2 tablespoons heavy cream
- 1/2 teaspoon maple extract
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 400°F and prepare a baking sheet by lining it with parchment paper.
- In a large bowl, mix together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.
- Add the cold butter cubes and cut them into the dry ingredients using a fork or pastry cutter until it forms coarse crumbs.
- In a separate bowl, whisk together the heavy cream, brown sugar, pumpkin puree, egg, and maple extract.
- Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overwork the dough; it should be slightly sticky but not wet.
- Lightly flour your work surface, then transfer the dough and form it into a 9-inch round. Keep the thickness uniform, around 1 inch.
- Cut the dough into 8 even wedges and carefully place them onto your prepared baking sheet, spacing them about 2 inches apart.
- Bake for about 20-25 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the scones from the oven and allow them to cool completely.
- While the scones cool, stir together the powdered sugar, maple syrup, heavy cream, maple extract, and pumpkin pie spice to make the glaze.
- Drizzle the glaze over the cooled scones just before serving.
