Name: Pumpkin Scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 servings
Cuisine: American
Ingredients: . For the scones; 2 1/4 cups grams all-purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon fine sea salt; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/3 cup grams light brown sugar; 1 stick grams unsalted butter ((cold and cubed)); 1/2 cup grams canned pure pumpkin puree; 1/4 cup buttermilk or heavy cream; 2 large eggs ((divided)); . For the glaze; 1 cup grams powdered sugar; 1 tablespoon grams canned pure pumpkin puree; 1 tablespoon milk; 1/4 teaspoon cinnamon

Welcome to the delightful world of Pumpkin Scones! These fluffy, spiced treats are perfect for a cozy morning or an afternoon snack. Let’s dive into making these scrumptious scones that are sure to impress!

Tips for Perfection

Be sure to keep your butter cold for flaky scones, and don’t skip the freezing step before baking—it really helps maintain their shape!

Favorite Parts

Drizzling the glaze over warm scones is so satisfying. Trust me, you’ll love it!

Ingredients

Instructions

Make the scones:
Step 1

In a large bowl, whisk flour, baking powder, salt, baking soda, spices, and sugar until well combined. Be sure to break up any clumps of brown sugar.
Step 2

Using a pastry blender, cut the butter into the flour mixture until it's the size of large peas.
Step 3

In a measuring glass, whisk together pumpkin puree, cream, and 1 egg.
Step 4

Make a well in the middle of the dry ingredients, and add the liquid mixture. Mix until partially combined but still shaggy.
Step 5

Transfer the dough to a floured surface and pat into a rough rectangle. Fold the rectangle three times like a letter. Don't worry if it's not perfect. Pat the rectangle out again going the opposite direction and fold three times like a letter once more.
Step 6

Cut in half. Gently press each half into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart. Place the unbaked scones in the freezer while you heat the oven.
Step 7

Make ahead: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
Step 8

Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
Step 9

In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the chilled scones.
Step 10

Bake for 12 to 15 minutes or until golden brown. Remove pan to a cooling rack and let cool while making the glaze.
Make the glaze:
Step 11

In a small bowl, combine all glaze ingredients with a fork until a smooth and thick glaze forms. Drizzle each scone with the glaze. If dipping scones, add an extra splash of milk to thin out slightly before dipping in glaze. Let set before serving, if desired.
Step 12

The scones are best served the day they're baked.

Nutrition

Calories: 210, Fat: 8g, Carbs: 33g, Protein: 3g

Cooking techniques

Using a pastry blender helps achieve that perfect flaky texture. Folding the dough layers creates delicious layers in the scones!

Variations or substitutions

Try adding chocolate chips or nuts for an extra crunch, or swap the buttermilk for yogurt for a tangy twist!

Storage tips

Store any leftover scones in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Notes

Feel free to experiment with different spices according to your taste. Nutmeg and ginger really add to the warmth of these scones!