Every fall, as the leaves begin to change color and the air turns crisp, I find myself reaching for my trusty pumpkin scone recipe. It’s a tradition in our family that started when my kids were little. We would spend weekends together in the kitchen, and the smell of these scones baking would fill the house, making it feel so cozy and warm.
These pumpkin scones are simple to make, and the best part is that they always disappear quickly! I love how the sweetness of the brown sugar complements the warmth of the spices. My kids love to help mix the ingredients, and I cherish those moments of laughter and joy as we create something delicious together.
Whenever we have a gathering, these scones are a must. They pair beautifully with coffee or tea, making them perfect for brunch or an afternoon snack. I often add a drizzle of glaze on top, which makes them look as good as they taste. Trust me, once you try this recipe, you’ll want to make it a part of your family traditions too!
How to Make Soft & Crumbly Pumpkin Scones
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Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup brown sugar, tightly packed
- 1 tablespoon baking powder
- 1/2 cup cold salted butter, cubed or grated
- 2 teaspoons pumpkin spice
- 2 teaspoons ground cinnamon
- 3/4 cup pumpkin puree
- 1/2 teaspoon sea salt
- 1/3 cup buttermilk, plus extra for brushing
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2-3 teaspoons buttermilk (or milk)
- 1/2 teaspoon vanilla extract
- Optional: 1/4 teaspoon ginger, cardamom, or additional cinnamon
Directions
Begin by preheating your oven to 425°F. In a spacious mixing bowl, combine the flour, brown sugar, baking powder, pumpkin spice, ground cinnamon, and sea salt. Stir these dry ingredients together until well blended.
Next, cut the cold butter into the dry mixture using a pastry cutter, two forks, or a food processor. Aim for a crumbly texture, ensuring that the butter chunks are about the size of peas.
Gently fold in the pumpkin puree, buttermilk, and vanilla extract until everything is just combined. Take care not to overmix, as this can make your scones tough.
Turn the dough onto a lightly floured surface and fold it a few times until it forms a smooth ball. Pat it into an 8-inch circle.
Using a sharp knife, cut the dough into eight equal wedges. Transfer the wedges to a parchment-lined baking sheet, spacing them about 2 inches apart. While the oven finishes preheating, place the tray in the freezer for 10-15 minutes.
After chilling, brush the tops of the scones with a bit of buttermilk. Bake in the preheated oven for 13-15 minutes or until they turn golden brown and are fully cooked. Once done, let them cool on a wire rack.
For a delicious glaze, whisk together the powdered sugar, buttermilk, and vanilla extract until smooth. Drizzle the glaze over the cooled scones before serving.
Storing Suggestion
To keep your scones fresh, store them in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Wrap each scone tightly in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer, and you can thaw them at room temperature before enjoying!
Cooking Tips
If you’re short on buttermilk, you can easily make a substitute by mixing one tablespoon of vinegar or lemon juice with enough milk to make one cup. Let it sit for five minutes before using. Additionally, feel free to experiment with different spices to customize the flavor profile according to your preference.
Serving Suggestions
These pumpkin scones are perfect when served warm with a pat of butter or a dollop of whipped cream. Pair them with a steaming cup of coffee or tea for a delightful afternoon treat. You can also add some chopped nuts or chocolate chips into the dough for an extra layer of flavor!
Ingredient Substitutions
If you want to reduce the sugar content, consider using a sugar substitute that measures like brown sugar. For a gluten-free version, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that it includes xanthan gum to help with the texture.
Seasonal Variations
During the winter months, consider incorporating flavors like peppermint extract or cranberry into the scone mixture. In spring, you could substitute pumpkin puree with mashed bananas or fresh strawberries for a refreshing twist.
Allergen Information
This recipe contains gluten and dairy. For a dairy-free version, you can use plant-based butter and a dairy-free milk alternative. If gluten is a concern, using a gluten-free flour blend can also work well, just make sure to add xanthan gum for proper structure.
FAQ
Can I make these scones ahead of time?
Absolutely! You can prepare the dough a day in advance and refrigerate it. Just be sure to wrap it tightly. When you’re ready to bake, shape it into a circle, cut, and bake as directed. You can also freeze them before baking and pop them in the oven directly from the freezer.
What if I don’t have pumpkin spice?
If you find yourself without pumpkin spice, you can easily make your own by combining equal parts ground cinnamon, nutmeg, ginger, and allspice. Adjust the ratios based on your preference for spiciness. It’s a great way to customize the flavor to your liking!
Can I add chocolate chips to the scone dough?
Definitely! Chocolate chips make a delicious addition to pumpkin scones. Just fold in about 1/2 cup of semi-sweet or dark chocolate chips into the dough when adding the pumpkin puree. It adds a lovely sweetness that pairs wonderfully with the spices.
Why did my scones turn out tough?
Tough scones are often a result of overmixing the dough. When incorporating wet and dry ingredients, mix just until combined. Also, make sure your butter is cold, as this helps create that light and flaky texture you’re looking for.
How can I tell when the scones are done baking?
The scones are ready when they turn a golden brown color on top and a toothpick inserted in the center comes out clean. The edges should also feel firm to the touch. If they are still wet in the center, give them a couple more minutes in the oven.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just ensure that it is cooked and pureed smoothly before using it in the recipe. One cup of fresh pumpkin puree can replace the canned version. Just note that fresh pumpkin may have a slightly different moisture content, so adjust the buttermilk as needed.
Soft & Crumbly Pumpkin Scones
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup brown sugar tightly packed
- 1 tablespoon baking powder
- 1/2 cup cold salted butter cubed or grated
- 2 teaspoons pumpkin spice
- 2 teaspoons ground cinnamon
- 3/4 cup pumpkin puree
- 1/2 teaspoon sea salt
- 1/3 cup buttermilk plus extra for brushing
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2-3 teaspoons buttermilk or milk
- 1/2 teaspoon vanilla extract
- optional ginger, cardamom, or cinnamon 1/4 teaspoon
Instructions
- In a large bowl, combine flour, brown sugar, baking powder, pumpkin spice, cinnamon, and salt until fully mixed.
- Cut the cold butter into the mixture using a pastry cutter, two forks, or a food processor until it forms a crumbly texture, with butter chunks no larger than peas.
- Stir in the pumpkin puree, buttermilk, and vanilla extract gently until the mixture is evenly moistened, being careful not to over-mix.
- Turn the dough onto a lightly floured surface, folding it a few times until it forms a cohesive ball. Flatten it into an 8-inch circle.
- Using a sharp knife or bench scraper, cut the dough into 8 wedges, wiping your knife if needed.
- Place the wedges on a parchment-lined baking sheet, spacing them 2 inches apart. Transfer the tray to the freezer for 10-15 minutes while preheating the oven to 425°F.
- Brush the tops of the scones with buttermilk, then bake for 13-15 minutes or until they are golden and fully baked. Let them cool on a wire rack.
- For the glaze, whisk powdered sugar, buttermilk, and vanilla together until smooth. Drizzle the glaze over the cooled scones and enjoy!
