These pumpkin scones are the perfect treat for a cozy morning! They are soft, slightly sweet, and packed with warm pumpkin spice flavors that make you feel all warm and fuzzy inside.
Every bite feels like a hug in pastry form! I love to enjoy them with a warm cup of tea or coffee, and sometimes slather a little butter on top. Yum! 😊
Ingredients & Substitutions
All-Purpose Flour: This forms the base of your scones. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose flour blend that includes xanthan gum.
Granulated Sugar: Regular sugar is great, but for a richer flavor, you might try brown sugar instead. It adds a little moisture and a hint of caramel taste.
Pumpkin Puree: Canned pumpkin is super convenient, but you can also use homemade pumpkin puree if you have the time. Just cook and blend fresh pumpkin until smooth.
Spices: The spices set the flavor. If you’re missing something like ground cloves, don’t worry! You can use an extra pinch of nutmeg or even a pumpkin pie spice blend in its place.
Heavy Cream or Milk: For a lighter option, you can swap in almond milk or oat milk. Just keep in mind that this might slightly change the scone’s texture.
How Do I Get Fluffy, Tender Scones?
The key to tender scones is to not overwork the dough. Mixing too much can lead to tough results. Here’s how to handle the dough:
- When you combine the wet and dry ingredients, stir gently until everything is just mixed. Don’t worry about all the flour being incorporated!
- Keep your butter cold. You want those little bits of butter in the dough, as they melt during baking and create flaky layers.
- Don’t over-knead. Just a few gentle folds to bring the dough together will do. This keeps your scones light and airy.
- Make sure your oven is preheated. Baking at the right temperature helps scones rise properly.
Following these tips should result in perfectly fluffy pumpkin scones that are sure to impress!
Delicious Pumpkin Scones
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 cup pumpkin puree (canned or fresh)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream or whole milk
- Coarse sugar or sanding sugar, for sprinkling
How Much Time Will You Need?
This delightful recipe takes about 30 minutes of preparation and 18-22 minutes of baking time, so you can enjoy these scones in less than an hour! Perfect for a cozy breakfast or snack time treat.
Step-by-Step Instructions:
1. Preheating and Preparing:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mixing the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This will combine all the dry ingredients and help distribute the spices evenly.
3. Adding the Butter:
Next, add the cold cubed butter to the flour mixture. Using a pastry cutter, fork, or even your fingertips, cut the butter into the dry ingredients. Aim for a texture similar to coarse crumbs, leaving some pea-sized bits of butter for that flaky texture we love!
4. Mixing the Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, egg, vanilla extract, and heavy cream until everything is nice and smooth.
5. Combining Wet and Dry Ingredients:
Pour the pumpkin mixture into the bowl with the flour mixture. Gently stir with a spatula until just combined—don’t worry if there are a few lumps! The dough will be sticky, but it should hold together nicely.
6. Shaping the Scones:
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Flatten it into a circle about 8 inches in diameter and about 1 inch thick.
7. Cutting the Wedges:
Using a sharp knife, cut the circle into 8 equal triangular wedges. You can also use a pizza cutter for this step for clean cuts.
8. Baking:
Carefully transfer the wedges to your prepared baking sheet, leaving about 2 inches of space between each one. Brush the tops with a little heavy cream and sprinkle with coarse sugar to make them sparkle.
9. Final Touches:
Bake in your preheated oven for 18-22 minutes or until they’re golden brown on top. A toothpick inserted into the center should come out clean.
10. Cooling and Serving:
After baking, remove the scones from the oven and let them cool on a wire rack. These scones are best served warm or at room temperature. Feel free to drizzle them with a little glaze or dust with powdered sugar before serving.
Enjoy these tender, spiced pumpkin scones with your favorite hot beverage! They make for a perfect fall treat. Happy baking! 🍂🎃
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you’re using fresh pumpkin, make sure to cook it until soft, then blend it until smooth. Just measure out 1 cup for the recipe, and it should work perfectly!
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use whole milk or a non-dairy milk like almond or oat milk. Just keep in mind it may slightly change the texture, but your scones will still be delicious!
How Should I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed container and they will keep well for about a month. Just reheat in the oven when you’re ready to enjoy!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough ahead of time, shape it into a circle, cut the wedges, and cover it tightly. Refrigerate for up to 24 hours. Just add a couple of extra minutes to the baking time if baking straight from the fridge.
