It's that time of year when everything is pumpkin! These Pumpkin Scones are the perfect breakfast pairing with your morning coffee, or a sweet treat for in the middle of the day. Soft and flaky they are topped with sugar and your favorite icing!
You all know that Fall is my favorite time of year! You all also know that Pumpkin is one of my favorite flavors to cook and bake with!
If I can put pumpkin into something I am going to try it out! These Pumpkin Scones are so light and flaky, I love them in the mornings with my coffee. I am sure you will love them as well!
And if you enjoy scones then make sure to check out my recipe for Chocolate Chip Scones.
How to make Pumpkin Scones:
The trick to scones is the proper mixing of the butter and dry ingredients.
You have to get your hands a little dirty for this one and mix the butter together with the dry ingredients.
Once that is done you will add your mixed wet ingredients and then form the scones. Top with coarse sugar and bake. Serve right out of the oven, or ice them and then serve!
- All-Purpose Flour
- Baking Powder
- Pumpkin Spice Seasoning
- Brown Sugar
- Butter - unsalted and cold. You want it right out of the fridge.
- Heavy Cream
- Pumpkin Puree - make sure you are using 100% pumpkin puree and not pumpkin pie mix.
- Vanilla Extract
- Sugar to sprinkle on top of scones - I used a coarse sugar.
- Optional - Icing or Glaze for topping.
Step One - Preheat the oven 400 degrees F. Prepare a baking sheet with parchment paper or nonstick cooking spray.
Step Two - Mix all-purpose flour, baking powder, salt, cinnamon powder, pumpkin spice mix, and brown sugar in a large mixing bowl
Step Three - Next cut the butter into the flour by rubbing it between your thumbs and fingers and rub until all the butter is incorporated into the flour mixture.
It will look similar to lumpy sand.
Step Four - In a separate bowl whisk together heavy cream, pumpkin puree, egg, and vanilla extract.
Step Five - Pour it into the flour and butter mixture and knead it with your hands, the mixture will resemble a lightly sticky crumbly dough.
- Tip: You want the dough to be the perfect mix of sticky and crumbly. Yes, it may take some trial and error to get there.
Step Six - Dust a work surface with flour and then put the dough on the surface, pat the dough, and shape it in a circle.
Step Seven - Then use a knife divide the dough into eight equal wedges.
Step Eight - Transfer the scones onto your baking tray and sprinkle on sugar.
Step Nine - Bake the scones for 20-25 minutes or until lightly browned.
Remove from oven once done and allow it to cool for 10 minutes.
Optional: Drizzle 1 tablespoon of icing over each scone and serve after the glaze has set about 30 minutes.
Tips for making scones:
Here are some important tips to making scones. As I've stated, scones are a tad difficult and took some time for me to feel I made them well.
Use Quality Ingredients -
- Self-rising flour is what I recommend for scones. This along with the baking powder will help the scones rise nicely and keep them light and fluffy.
- Cold Butter is essential. You should freeze your butter ahead of time to get it colder. You want it as cold as possible when mixing in with the flour and other dry ingredients.
- Do not add extra liquid. Adding extra water or cream or other liquids to scones will not allow them to bake as high and fluffy. You want the dough to be crumbly, and not a liquid batter.
Tips for mixing the dough:
- Do not overmix the dough. You want the flour to be gently mixed with the butter, and then the wet ingredients. Use your fingers or a pastry cutter work best. If you over mix the dough, it will become tough.
- Less liquid: Use less liquid when mixing with the pumpkin puree. ⅓ heavy cream is the most I use on this recipe. I judge it once it is mixed together with the flour and butter part.
- Cutting your scones: When forming the dough into a circle for cutting the scones, you may need to add more flour if the dough is too sticky; or more cream if the dough is too crumbly. Like I said above that perfect scone dough mixture is right in the middle of sticky and crumbly.
Tips for forming the scones and baking scones:
Prep your surface: Make sure to flour the surface of your counter and your hands when forming the circle for the scones.
Form Dough: Form the dough into a circle about 8 inches in diameter and 1-1.5 inches high.
Slice: Cut the scones into 8 triangle sections, almost like a pizza.
Keep Them Cold: Keep the scones as cold as possible until baking. You can refrigerate the cut scones if you are not going to bake them right away also.
Try some of my other favorite coffee and breakfast pastry recipes:
Coffee Cake - This Coffee Cake is a classic. This recipe was passed down from my grandma and uses pancake mix as a base. It's so simple to make and taste great.
Blueberry Lemon Loaf - Full of the best summer flavors this Blueberry Lemon Loaf is simple to make and tastes great. It's even topped with an amazing lemon glaze.
Cinnamon Roll Monkey Bread - Breakfast or dessert, you pick, This Cinnamon Roll Monkey Bread is easy to make and so good you may just want it for both.
If you tried any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
- 2 cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon powder
- 1 ½ teaspoon pumpkin spice seasoning
- ½ cup brown sugar
- ½ cup unsalted butter (super cold)
- ⅓ cup heavy cream
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon sugar to sprinkle on top ( I used a coarse sugar)
- ½ cup your favorite icing optional
- Preheat the oven 400 degrees F. Prepare a baking sheet with parchment paper or nonstick cooking spray.
- Mix all-purpose flour, baking powder, salt, cinnamon powder, pumpkin spice mix, and brown sugar in a large mixing bowl
- Next cut the butter into the flour by rubbing it between your thumbs and fingers and rub until all the butter is incorporated into the flour mixture. It will look similar to lumpy sand.
- In a separate bowl whisk together heavy cream, pumpkin puree, egg, and vanilla extract.
- Pour it into the flour and butter mixture and knead it with your hands, the mixture will resemble a lightly sticky dough.
- Dust a work surface with flour and then put the dough on the surface, pat the dough, and shape it in a circle.
- Then use a knife divide the dough into eight equal wedges.
- Transfer the scones onto your baking tray and sprinkle on sugar.
- Bake the scones for 20-25 minutes or until lightly browned. Remove from oven once done and allow it to cool for 10 minutes.
- Optional: drizzle 1 tablespoon of icing over each scone and serve after the glaze has set about 30 minutes.