These pumpkin scones are soft and fluffy, packed with warm spices and a lovely pumpkin flavor. Topped with a sweet maple icing, they are perfect for breakfast or a cozy snack!
I can’t resist the combination of pumpkin and spices! These scones make my kitchen smell amazing, and the maple icing is like a cherry on top. Perfect with a cup of tea! ☕
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the scones. If you want a gluten-free option, consider using a gluten-free all-purpose blend, but be sure it has xanthan gum included to help with texture.
Granulated Sugar: Regular white sugar gives sweetness. You can use brown sugar for a deeper flavor or coconut sugar for a lower glycemic option.
Canned Pumpkin Puree: This gives plenty of pumpkin flavor. If you have fresh pumpkins, you can roast and puree them, which I find has a brighter taste.
Unsalted Butter: Cold butter is essential for flaky scones. If you want a dairy-free scone, try using coconut oil or plant-based butter instead.
Maple Syrup: For the icing, I love using pure maple syrup. If you don’t have any, you can substitute with honey or agave syrup, but the flavor will differ slightly.
What’s the Best Way to Cut In the Butter for Scones?
Cutting in the butter is a crucial step to achieve those flaky layers in your scones. Here’s how to do it effectively:
- Ensure the butter is cold – cold butter helps maintain the texture.
- Use a pastry cutter or your fingers to work the butter into the dry ingredients until you see small pea-sized pieces. This creates air pockets.
- Be careful not to overwork the dough. You want visible bits of butter for flaky results.
Remember, the less you handle the dough after adding the wet ingredients, the better your scones will be!
Pumpkin Scones with Maple Icing
Ingredients You’ll Need:
For the Scones:
- 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 nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup canned pumpkin puree
- 1/4 cup heavy cream or milk (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
For the Maple Icing:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream (to adjust consistency)
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and around 15-18 minutes to bake. You’ll want to allow a little time for cooling before drizzling with the icing, so set aside about an hour in total—perfect for getting your kitchen filled with that delightful autumn aroma!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While it’s warming, line a baking sheet with parchment paper to prevent the scones from sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and all the lovely spices (cinnamon, nutmeg, cloves, and ginger). This blend brings all the warm autumn flavors into your scones.
3. Cut in the Butter:
Add the cubed cold butter to your flour mixture. Use a pastry cutter or your fingers to work the butter into the mixture until it looks like coarse crumbs with some pea-sized pieces. This is what makes your scones flaky!
4. Combine Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, heavy cream (or milk), egg, and vanilla extract. Mix until smooth; this will add moisture and flavor to your scones.
5. Form the Dough:
Pour the wet mixture into the dry ingredients. Gently stir with a wooden spoon or spatula until just combined. The dough will be a bit sticky, which is okay! If it feels too wet, sprinkle in some more flour, but if it seems too dry, add a splash more cream.
6. Shape the Scones:
Turn your dough out onto a lightly floured surface and gently pat it into a round disk about 1 inch thick. Using a sharp knife or a pizza cutter, slice the disk into 8 wedges.
7. Bake the Scones:
Place the scone wedges on your prepared baking sheet with a bit of space in between. Brush the tops lightly with cream or milk, and pop them into the oven. Bake for 15-18 minutes or until they are golden brown and a toothpick comes out clean when inserted.
8. Prepare the Maple Icing:
While your scones are baking, mix together the powdered sugar, maple syrup, and 1 tablespoon of milk in a bowl. Stir until smooth, adding more milk as needed to reach a drizzling consistency.
9. Glaze the Scones:
Once the scones are baked and have cooled slightly, drizzle the maple icing over the top. You can use a spoon or a small piping bag for this part!
10. Serve and Enjoy:
These pumpkin scones are best enjoyed warm or at room temperature. Serve them up with your favorite tea or coffee and savor every bite!
This recipe yields about 8 delicious, tender pumpkin scones topped with a sweet maple drizzle, making them perfect for autumn mornings or festive gatherings.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, simply roast a small pumpkin until tender, scoop out the flesh, and puree it until smooth. This might give your scones a fresher flavor, but make sure to keep the amount similar to the canned puree!
How Can I Make These Scones Ahead of Time?
You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just wrap the formed dough wedges in plastic wrap. When ready to bake, let them sit at room temperature for about 10-15 minutes before placing them in the oven to ensure even baking.
What’s the Best Way to Store Leftover Scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just reheat them in a toaster or oven to enjoy them warm!
Can I Substitute the Maple Syrup in the Icing?
Yes, you can substitute maple syrup with honey or agave syrup if needed. Keep in mind that this may change the flavor slightly, but it will still add a lovely sweetness to your icing!
