As the crisp air of autumn sweeps in and the leaves begin their vibrant dance of colors, there’s a comforting ritual that I eagerly anticipate each year: baking my beloved pumpkin scones. This simple yet delightful recipe takes me back to childhood afternoons spent in my grandmother’s cozy kitchen, where the sweet and spicy aroma of baked goods enveloped the air, creating a warm embrace that felt like home.
Growing up, my family would gather around the kitchen table, sharing stories as we prepared our favorite seasonal treats. My grandmother, a true culinary artist, would often invite me to assist her in the kitchen. One particular memory stands out vividly. It was a chilly October afternoon, and the first hints of frost painted the windows. We decided to bake something special to celebrate the changing season—pumpkin scones, of course! With laughter bubbling up, we measured out the ingredients, the flour dusting our noses and the sugar sweetening the air. I still remember how her gentle hands kneaded the dough, infusing it with not just spices but love and warmth.
As the scones baked, we sipped on warm apple cider, the flavors of cinnamon and nutmeg mingling with the rich scent of pumpkin, filling the room with a cozy familiarity. I watched as my grandmother drizzled the glaze over the freshly baked scones, her hands steady and sure. Those scones, with their golden-brown crust and tender, fluffy interior, were not just a treat; they were a symbol of togetherness and tradition. Sharing them with family was like sharing a piece of our history, a sweet reminder that the best memories are often made around the table.
Now, every time I whip up a batch of these pumpkin scones, I am reminded of that cherished afternoon. They evoke feelings of nostalgia, warmth, and the joy of sharing delicious food with loved ones. Whether it’s a Sunday brunch or a casual get-together with friends, these scones bring a festive spirit that transcends generations.
So, as you prepare to dive into this easy and delightful pumpkin scone recipe, remember that it’s not just about the ingredients. It’s about the moments shared, the laughter echoed, and the love baked into every bite. I hope these scones bring you as much joy as they have brought to my family and me.
Making Pumpkin Scones
Click here to get printable version
Ingredients
- 2 1/4 cups all-purpose flour (286 grams)
- 2 1/2 teaspoons baking powder
- 1 teaspoon 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 light brown sugar (66 grams)
- 1 stick unsalted butter (113 grams), cold and cubed
- 1/2 cup canned pure pumpkin puree (122 grams)
- 1/4 cup buttermilk or heavy cream
- 2 large eggs, divided
- 1 cup powdered sugar (125 grams)
- 1 tablespoon canned pure pumpkin puree (15 grams)
- 1 tablespoon milk
- 1/4 teaspoon cinnamon
Directions
- In a spacious bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg, cloves, and brown sugar until fully incorporated, breaking up any lumps.
- Using a pastry cutter, incorporate the cold, cubed butter into the dry mixture until it takes on a crumbly texture with pea-sized pieces of butter still visible.
- In a small bowl, combine the pumpkin puree, buttermilk (or cream), and one of the eggs. Whisk until blended.
- Create a well in the center of the flour mixture, then pour in the pumpkin mixture. Stir gently until the dough just comes together, remaining somewhat rough.
- On a floured surface, turn out the dough and form it into a rectangle. Fold the rectangle into thirds, then reshape and fold again. Don’t strive for perfection.
- Divide the dough into two sections and pat each into a circle approximately 6 inches in diameter and 3/4 inch thick. Cut each circle into 8 wedges and arrange them on lined baking sheets, ensuring they are spaced about 2 inches apart. Freeze while preheating the oven.
- To prepare for baking, preheat the oven to 400°F and set the rack to the middle position. Line two baking sheets with parchment paper.
- In a small bowl, combine the remaining egg with 1 teaspoon of water. Brush this egg wash over the chilled scones.
- Bake for 12 to 15 minutes, until the scones turn a lovely golden brown. Let them cool on a rack while you prepare the glaze.
Storing Suggestion
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer and transfer to a freezer bag for up to a month.
Cooking Tips
For a more intense flavor, you can toast the spices lightly in a dry skillet before adding them to the dry ingredients. You can also substitute pumpkin spice for the individual spices.
Serving Suggestions
These scones pair wonderfully with a cup of chai or coffee. Consider serving them with butter or a flavored cream cheese spread for an extra treat.
Ingredient Substitutions
You can replace all-purpose flour with a gluten-free blend, and for a dairy-free option, substitute butter with coconut oil and use non-dairy milk in place of buttermilk.
Seasonal Variations
Try adding cranberries or chopped pecans for a festive touch during the holidays, or incorporate fresh herbs like rosemary for a savory twist.
Allergen Information
This recipe contains gluten and dairy. For a gluten-free version, use gluten-free flour. For dairy-free, use plant-based butter and milk alternatives.
FAQ:
How can I tell when the scones are done baking?
They should be golden brown on the outside, and a toothpick inserted into the center should come out clean.
Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and puree the fresh pumpkin first, ensuring it’s not too watery.
What should I do if my dough is too wet?
If your dough feels overly sticky, gradually add a bit more flour until it reaches the right consistency for shaping.
How can I make these scones sweeter?
Feel free to increase the brown sugar in the dough or add a little more powdered sugar to the glaze for extra sweetness.
Can I freeze the scones after baking?
Yes, baked scones can be frozen. Just let them cool completely, then wrap them tightly in plastic wrap or foil and place them in a freezer bag.
What’s the best way to reheat frozen scones?
Reheat frozen scones in a preheated oven at 350°F for about 10 minutes, or until warmed through.
Pumpkin Scones
Ingredients
- 2 1/4 cups all-purpose flour 286 grams
- 2 1/2 teaspoons baking powder
- 1 teaspoon 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 light brown sugar 66 grams
- 1 stick unsalted butter 113 grams, cold and cubed
- 1/2 cup canned pure pumpkin puree 122 grams
- 1/4 cup buttermilk or heavy cream
- 2 large eggs divided
- 1 cup powdered sugar 125 grams
- 1 tablespoon canned pure pumpkin puree 15 grams
- 1 tablespoon milk
- 1/4 teaspoon cinnamon
Instructions
To prepare the scones:
- In a large mixing bowl, combine flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg, cloves, and brown sugar, ensuring everything is mixed well and any clumps of sugar are broken up.
- Cut the cold, cubed butter into the flour mixture using a pastry blender until the mixture resembles coarse crumbs with pea-sized bits of butter.
- In a separate measuring cup, whisk together the pumpkin puree, cream (or buttermilk), and one egg.
- Create a well in the center of the dry ingredients and pour in the liquid mixture. Stir until just combined, leaving the dough somewhat shaggy.
- Transfer the dough onto a floured surface and shape it into a rough rectangle. Fold the rectangle in thirds, like folding a letter, and then reshape and fold again. Don’t worry about perfection.
- Cut the dough into two halves and flatten each half into 6-inch diameter rounds, about 3/4-inch thick. Slice each round into 8 wedges and place them on prepared baking sheets, spaced about 2 inches apart. Freeze the scones while preheating the oven.
- To make ahead: The unbaked scones can be refrigerated overnight or frozen for up to one month. When baking from frozen, increase the baking time by about 2 minutes.
- Preheat your oven to 400°F and position the oven rack in the center. Line two baking sheets with parchment paper.
- In a small bowl, mix the remaining egg with 1 teaspoon water. Brush this mixture over the chilled scones.
- Bake for 12 to 15 minutes, or until the scones are golden brown. Remove from the oven and cool on a rack while you prepare the glaze.
For the glaze:
- In a small bowl, mix the powdered sugar, pumpkin puree, milk, and cinnamon with a fork until smooth. Drizzle the glaze over the scones. If needed, add a little more milk to achieve a dipping consistency. Allow the glaze to set before serving.
- These scones are best enjoyed fresh out of the oven.
