Description
Delightfully tender and flavorful pumpkin scones infused with warm pumpkin pie spice and topped with a sweet spiced glaze. These scones combine the richness of pumpkin puree with a buttery, flaky dough, perfect for a cozy autumn breakfast or afternoon treat.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups (330 grams) all-purpose flour
- ½ cup (99 grams) granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- ½ cup (113 grams) cold unsalted butter, cubed
- ½ cup (118 ml) buttermilk
- ½ cup (113 grams) pumpkin puree
- 1 large egg
Glaze
- 1 ½ cups (171 grams) powdered sugar
- 1 tablespoon milk
- 1 teaspoon pumpkin pie spice
Optional for Topping
- 1 egg
- 1 tablespoon water
- Coarse sanding sugar
Instructions
- Prepare Pumpkin Puree: Remove excess moisture from the pumpkin puree by placing it between paper towels and pressing gently to ensure your scones won’t be too wet.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt until well mixed.
- Cut in Butter: Add the cold cubed unsalted butter to the dry ingredients. Using your fingers or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining for flaky texture.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, pumpkin puree, and the large egg until smooth.
- Form Dough: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Turn the dough out onto a lightly floured surface and knead gently until smooth, careful not to overwork.
- Laminate Dough: Fold the dough in half, press down slightly, rotate 90 degrees, and fold in half again. Repeat this folding process 4-5 times to create flaky layers.
- Shape and Chill: Shape the dough into an 8-10 inch disc about 1.5-2 inches thick. Refrigerate the disc for 5-10 minutes to firm up.
- Cut Scones: Using a sharp knife, cut the chilled dough into 8 equal wedges for even baking.
- Freeze: Arrange the scones on a baking sheet lined with a silicone mat or parchment paper. Freeze them for 30 minutes to ensure they hold their shape when baking.
- Preheat Oven: During the last 5 minutes of freezing, preheat your oven to 400°F (204°C).
- Optional Egg Wash: If desired, whisk together 1 egg and 1 tablespoon of water to make an egg wash. Brush this over the scones’ tops and sprinkle with coarse sanding sugar for a shiny, crunchy crust.
- Bake: Bake the scones in the preheated oven for 20-26 minutes, or until they turn lightly golden brown. Remove and allow to cool completely on a wire rack.
- Make Glaze: Whisk together the powdered sugar, milk, and pumpkin pie spice until smooth. Drizzle the glaze over the cooled scones for a sweet, spiced finish.
Notes
- Removing excess moisture from pumpkin puree helps prevent soggy scones.
- Cold butter is key to flaky scones; avoid letting the dough warm up too much before baking.
- Freezing scones before baking helps maintain their shape and texture.
- The egg wash and sanding sugar topping are optional but add a lovely golden shine and crunch.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
