Description
These Pumpkin Scones are a perfectly spiced autumn treat with tender, flaky layers and a sweet pumpkin glaze. Made with pumpkin puree and warm pumpkin pie spice, they deliver cozy fall flavors in every bite. Ideal for breakfast or an afternoon snack, this recipe combines a tender dough with a light, sweet glaze for an irresistible fall dessert.
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
For Glaze
- 1 ½ cups (171 grams) powdered sugar
- 1 tablespoon milk
- 1 teaspoon pumpkin pie spice
Optional for Topping
- 1 egg + 1 tablespoon water (for egg wash)
- Coarse sanding sugar
Instructions
- Remove excess moisture from pumpkin puree: Place the pumpkin puree between paper towels and press gently to remove extra liquid, ensuring the dough isn’t too wet for better texture.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, and salt until well combined.
- Cut in the butter: Add the cold, cubed unsalted butter to the dry mixture. Use your fingers or a pastry blender to cut the butter into the flour until the texture resembles coarse crumbs with pea-sized pieces of butter.
- Mix wet ingredients: In a separate bowl, whisk together the buttermilk, pumpkin puree, and one large egg until thoroughly combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and mix gently with a spatula until just combined. Turn the dough onto a lightly floured surface and knead gently until smooth.
- Layer the dough: Fold the dough in half, press down slightly, then rotate 90 degrees and fold in half again. Repeat this folding process 4-5 times to develop flakiness.
- Shape and chill: Form the dough into an 8-10 inch disc about 1.5-2 inches thick. Refrigerate for 5-10 minutes to firm up.
- Cut into wedges: Remove the chilled dough from the fridge and cut it into 8 equal wedges using a sharp knife.
- Freeze before baking: Place the scones on a baking sheet lined with a silicone mat or parchment paper and freeze for 30 minutes to help maintain shape during baking.
- Preheat oven: Preheat your oven to 400°F (200°C) during the last 5 minutes of the freezing time.
- Apply egg wash and sugar (optional): If you want a glossy, golden top, brush the scones with an egg wash made from 1 egg mixed with 1 tablespoon water or substitute with buttermilk or heavy cream. Sprinkle with coarse sanding sugar if desired.
- Bake: Bake the scones for 20-26 minutes, or until they turn lightly golden brown on top. Remove from the oven and let them cool completely on a wire rack.
- Prepare and drizzle glaze: Whisk together powdered sugar, milk, and pumpkin pie spice until smooth. Drizzle the glaze evenly over the cooled scones for a sweet finishing touch.
Notes
- Removing excess moisture from pumpkin puree is key for a flaky texture and prevents soggy dough.
- If you do not have buttermilk, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar, let it sit for 5 minutes.
- Freezing the scones before baking helps them hold their shape and creates flaky layers.
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free milk for the buttermilk and glaze.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for up to a month.
