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Heavenly Pumpkin Scones Recipe

Heavenly Pumpkin Scones Recipe
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★★★★★

4.8 from 17 reviews

These Heavenly Pumpkin Scones are a perfect fall treat, combining tender, spiced pumpkin dough with a rich cream glaze and a sweet, spiced pumpkin drizzle. Soft yet slightly crumbly, these scones are ideal for breakfast or an afternoon snack with tea or coffee.

Ingredients

Scale

Dry Ingredients

  • 2 ¼ cup all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ⅛ tsp ground cloves
  • ⅓ cup light brown sugar (packed)

Wet Ingredients

  • ½ cup unsalted butter (cold, cut into small cubes)
  • ¾ cup canned pumpkin
  • 3 tbsp heavy cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp honey

Glaze

  • 1 cup powdered sugar
  • 4–5 tbsp heavy cream

Spiced Pumpkin Drizzle

  • 2 tbsp canned pumpkin
  • ¾ cup powdered sugar
  • ¼ tsp cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground ginger
  • 1 tbsp heavy cream

Instructions

  1. Prepare Dry Mixture: In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and brown sugar. Whisk thoroughly to ensure the spices and leavening agents are evenly distributed.
  2. Cut in Butter: Add cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Mix Wet Ingredients: In a separate small bowl, whisk together the canned pumpkin, heavy cream, egg, honey, and vanilla extract until smooth and well combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the butter-flour mixture. Gently stir with a wooden spoon until just combined. Avoid overmixing to prevent tough scones.
  5. Shape Dough: Turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle. Using a pizza cutter or sharp knife, cut the circle in half, then in half again to make 4 wedges. Cut each wedge in half once more, making 8 evenly sized wedges.
  6. Chill Dough: Line a baking sheet with parchment paper or a Silpat mat. Arrange the scone wedges 2 inches apart on the tray. Refrigerate for 30 minutes to allow the dough to firm up and the butter to harden.
  7. Bake: While dough chills, preheat the oven to 425°F (220°C). Bake the chilled scones for 12 minutes or until the tops are lightly golden brown. Remove from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  8. Make Glaze: In a small bowl, whisk powdered sugar with 4 to 5 tablespoons of heavy cream until smooth and creamy but thick enough to hold shape (similar to softened butter). Adjust cream quantity as needed.
  9. Glaze Scones: Using an offset spatula or the back of a spoon, gently spread the glaze atop the cooled scones. Set them aside at room temperature to allow the glaze to firm up.
  10. Prepare Spiced Pumpkin Drizzle: Combine canned pumpkin, powdered sugar, heavy cream, cinnamon, nutmeg, and ginger in a bowl. Mix thoroughly until smooth and fully combined.
  11. Drizzle: Transfer the spiced drizzle into a small zip-lock bag, seal, and cut a tiny corner to create a piping hole. Drizzle the spiced pumpkin mixture over each glazed scone, then let set at room temperature.
  12. Store: Store the scones in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Reheat gently before serving.

Notes

  • Ensure butter is very cold before mixing for a flaky texture.
  • Do not overmix the dough to keep scones tender and light.
  • Chilling the dough is essential to help the scones rise properly and maintain shape.
  • Use canned pumpkin puree, not pumpkin pie filling.
  • Glaze consistency should be thick but spreadable; adjust heavy cream as needed.
  • Scones are best enjoyed fresh but can be frozen before glazing for longer storage.
  • Use parchment paper or Silpat mats to prevent sticking during baking.
  • For a dairy-free version, substitute butter with vegan butter and heavy cream with coconut cream or plant-based alternatives.

Nutrition

Keywords: pumpkin scones, fall recipes, pumpkin breakfast, spiced scones, pumpkin dessert, glazed scones

Find it online: https://thedishspot.com/heavenly-pumpkin-scones-recipe/