Nowadays, life can get pretty hectic, but I’ve found that carving out a little time for something homemade can work wonders. These scones are so easy to whip up, you wouldn’t believe it! Every time I make them, my family hovers around the kitchen, eagerly anticipating that first bite. Coffee in hand, they disappear in minutes – they’re just that good!
The beauty of this recipe is not just in its simplicity, but also in the loving gesture of making something from scratch. It’s one of those recipes that feels like wrapping your family in a warm, cozy blanket. And hey, there’s something magical about taking a moment to savor the sweet, spicy flavors of pumpkin, even on a busy morning. It’s like a little slice of autumn comfort.
Perhaps I love these scones so much because they remind me of holiday gatherings and laughter around the dinner table. They’re simple enough for a weekday breakfast but special enough for a weekend brunch with friends. Plus, they pair wonderfully with a hot cup of coffee or tea, making them a versatile and delightful treat.
So why not give them a try? You won’t need any fancy ingredients or be a master chef to nail this recipe. Just a few pantry staples, a little bit of love, and voilà – you’ll have a batch of scones that’s sure to bring a smile to anyone’s face. I’m confident that once you try them, your family and friends will be asking for them again and again.
How to Make Pumpkin Spice Scones
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Ingredients:
- 2 cups all-purpose flour (260 g)
- ⅓ cup granulated sugar (70 g)
- ½ cup unsalted butter (113 g), cut into small cubes and very cold
- ⅔ cup pumpkin puree (155 g)
- 2 tablespoons heavy cream (for brushing)
- ½ tablespoon light corn syrup (10 g)
- 2 cups confectioners’ sugar (227 g) unsifted
- ½ teaspoon fine sea salt (or kosher salt)
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- Pinch fine sea salt
- ¼ teaspoon maple extract (or more to taste)
- 2 tablespoons dark maple syrup (40 g)
- 2 tablespoons hot water (or more depending on desired thickness)
- Turbinado sugar (for sprinkling)
- 1 tablespoon baking powder
Directions:
- Preheat your oven to 350°F and prepare a baking sheet with parchment paper. Put it aside for later.
- In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice thoroughly.
- Introduce the cold butter into the mix. Blend with a pastry cutter or your fingers until you get a coarse sand-like texture.
- Carefully fold in the pumpkin puree, ensuring all the dry elements are hydrated.
- Move the dough to a lightly floured work surface. Shape it into a circle roughly ½-inch thick. Divide into 8 wedges using a sharp knife or bench scraper.
- Arrange the wedges on your prepared baking sheet. Lightly brush with heavy cream and sprinkle generously with turbinado sugar. Bake for 20-25 minutes until golden brown. Cool on the sheet for 5 minutes then transfer to a wire rack to cool completely.
- For the glaze, mix confectioners’ sugar, corn syrup, salt, maple extract, and dark maple syrup with hot water until smooth. Adjust water for desired consistency if needed.
- Drizzle the glaze over the cooled scones and let them sit for 15-20 minutes to allow the glaze to set. Enjoy your delightful creation!
Ingredient Substitutions:
If you’re looking to make these scones without all-purpose flour, you can try whole wheat or gluten-free flour. Coconut oil can be swapped for butter if you need a dairy-free option. Maple extract adds extra flavor, but vanilla works as a decent substitute. Adapt according to your dietary needs without sacrificing flavor.
Serving Suggestions:
These scones are simply scrumptious on their own but feel free to dress them up! A side of whipped cream or vanilla ice cream adds an extra touch of indulgence. Pair with a latte or a chai tea for a cozy complement to their warm, spicy flavors. Great for brunch or any autumn gathering.
Seasonal Variations:
To capture the essence of other seasons, mix in dried cranberries or chopped nuts for added texture. Swap pumpkin puree for mashed sweet potato or butternut squash. Adjust spices to taste; try nutmeg or cardamom for a unique twist. These changes create a fresh take while keeping the essence of the scone alive.
Cooking Tips:
For perfectly tender scones, keep your butter cold until the moment it’s mixed. If you don’t have pumpkin pie spice, make your own by blending cinnamon, ginger, nutmeg, and cloves. Don’t over-mix the dough; gently folding helps maintain those lovely flaky layers. And remember, patience allows the glaze to set nicely.
Storing Suggestion:
If you have leftovers or want to prep ahead for a busy week, store your scones in an airtight container. They’ll keep well at room temperature for up to 3 days. For longer storage, freeze individually wrapped scones and thaw when needed. The glaze will set beautifully without any sogginess.
FAQs:
What can I use instead of pumpkin puree?
If pumpkin puree is unavailable, you can substitute it with mashed sweet potatoes or pureed butternut squash. Both options provide a similar texture and flavor that pairs beautifully with the spices. Just make sure the alternative is smooth and free of excess moisture for best results.
Can I make the scones dairy-free?
Absolutely! Swap the unsalted butter for a dairy-free butter substitute or coconut oil. For brushing, you can use a non-dairy milk like almond or soy milk instead of heavy cream. The flavor may slightly vary, but the scones will still be delicious and suitable for dairy-free diets.
How do I ensure my scones are tender and not dry?
Cold butter is key for tender scones, creating steam during baking for flakiness. Avoid overmixing the dough; gently combine it until just moistened. If the dough feels too dry, add a touch more pumpkin puree. Baking at the correct temperature prevents over-baking and keeps them moist and delightful.
What should the consistency of the glaze be?
The glaze should be smooth and slightly thick so that it clings to the scones but still dribbles nicely over the edges. If it’s too runny, add more confectioners’ sugar; if too thick, incrementally add hot water. Test a bit on a spoon to see how it drizzles off before applying to the scones.
Can I prepare the scone dough in advance?
Yes, you can prepare the dough ahead of time! Shape the dough into a disc, slice into wedges, and place on a baking sheet. Cover and refrigerate for up to a day before baking. This can help save time and make for fresh-baked scones when needed without hassle.
How can I make the scones sweeter?
For a sweeter bite, increase the granulated sugar slightly in the dough. You can also add a bit of sugar to the glaze or incorporate mix-ins like chocolate chips or dried fruits. The sprinkles of turbinado sugar on top also contribute to a sugary crunch that’s satisfying without overwhelming.
Pumpkin Spice Scones
Ingredients
- 2 cups all-purpose flour (260 g)
- ⅓ cup granulated sugar (70 g)
- ½ cup unsalted butter (113 g), cut into small cubes and very cold
- ⅔ cup pumpkin puree (155 g)
- 2 tablespoons heavy cream (for brushing)
- ½ tablespoon light corn syrup (10 g)
- 2 cups confectioners' sugar (227 g) unsifted
- ½ teaspoon fine sea salt (or kosher salt)
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- 1 pinch fine sea salt
- ¼ teaspoon maple extract (or more to taste)
- 2 tablespoons dark maple syrup (40 g)
- 2 tablespoons hot water (or more depending on desired thickness)
- turbinado sugar (for sprinkling)
- 1 tablespoon baking powder
Instructions
- Start by preheating the oven to 350℉ and prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice.
- Add the very cold butter to the mixture and use a pastry cutter, a fork, or your fingers to blend until it resembles coarse sand.
- Carefully fold in the pumpkin puree until all dry ingredients are thoroughly moistened.
- Move the dough to a floured surface and shape it into a circle roughly ½-inch thick, then cut it into 8 wedges with a sharp knife.
- Arrange the wedges on the prepared baking sheet, brush them with heavy cream, and sprinkle with turbinado sugar before baking.
- Bake for 20 to 25 minutes until golden brown, then let them cool on the sheet for about 5 minutes before transferring to a wire rack.
- To prepare the maple glaze, whisk together confectioners' sugar, corn syrup, fine sea salt, maple extract, dark maple syrup, and hot water until the mixture is smooth.
- Drizzle the glaze over the cooled scones and allow them to rest for 15 to 20 minutes to let the glaze set.
- Savor your delicious scones with family or friends!
