A Pumpkin scone is the perfect fall snack with a delicious cup of coffee or tea. Or for the kids in your house a cold glass of milk. The perfect blend of spice and pumpkin flavour give these fall scented scones their deliciousness. Made in mini versions they make a perfect snack… or a reason to pretend that eating a bunch of them is okay. “They are just little, I will have another….”
A delicious Pumpkin scone can be made with simple ingredients making it unnecessary to make that trip to the local coffee shop for a fall treat. Make these at home with your own pumpkin spice latte, and you can save big time during PSL season.
Scones can sometimes be a little tricky… as in they spread everywhere, but using super cold ingredients and putting the cut scones in the freezer for 15 minutes before baking them has cured my scones from being one giant scone on the pan. Making these scones has become a fall tradition that sometimes spreads into the rest of the year.
While these scones are amazing without icing, adding a regular and spiced glaze to the top makes them absolutely perfect, better they anything you can get at a coffee shop.
Getting your pumpkin for this can be as simple as running to pantry for that can of pure pumpkin that you have, or you can buy a sugar (pie) pumpkin from the store and amaze your family by transforming it into delicious scones. I am currently using organic pumpkin that comes in a tetra pack and loving the fresh taste. I also have 3 sugar pumpkins sitting on the counter that are awaiting their transformation into baked goods.
Don’t use the jack-o-lantern pumpkins to make these scones, they will not have the same flavour and you will end up disappointed. They are grown to be large and are not as sweet.
One thing that I love about a pumpkin scone is how moist they are. The pumpkin holds in moisture and they do not dry out as some scones do. The best way to get these scones to come together and come out looking like triangles (or what ever shape you want) is to make sure that everything is really cold. Make sure all your ingredients are chilled.
To work with the butter, I grate the butter and then actually toss it back into the freezer for a bit to make sure that it is super cold and i am not going to melt it as I mix it in. I have warm hands and when I grate the butter it tends to start to melt.
I mix all the dry ingredients together adding the spices to the flour, sugar and baking powder and soda. Once the dry ingredients are mixed I combine all the wet ingredients together in a separate bowl. I place in the egg, and whisk, adding the maple syrup, cold pumpkin and half of the heavy cream.
Once the dry and wet ingredients are combined in their separate bowls add the frozen butter to the dry ingredients, using a fork or pastry cutter to mix the butter into small crumbles. The working quickly I mix in the wet ingredients and it should be a very stiff biscuit-like dough. There may be a little bit of flour sticking to the edges but it should not be too dry and it should not be sticky.
I pat the dough into a flat round or 2-3 for mini and stick it into the freezer at this point. Turn the oven on and preheat to 425°F. Once the dough has chilled bring cut the rounds into 8 wedges. If you did one round you will have 8 scones and 24 for 3 rounds. Spread the scones around so that there is space (at least 1″). Use a pastry brush and brush the remaining tbsp of cream onto the top of scones. You can sprinkle with large sugar or add the icing at the end. Bake in the oven for 15-20 minutes, depends on the oven but 15 minutes for the mini scones and 20 minutes for the larger.
Once the scones are out of the oven, start making the glaze. The first part is simple icing sugar and cream glaze. It is thick but I add it to still slightly warm scones so that it fills the cracks and starts to run down the sides. Allow this glaze to set and prepare the spiced glaze, combining the spices, pumpkin, icing sugar and cream together. I like to put this into a piping bag or a ziplock bag with the corner cut off and making lines across the top of the scones.
Serve this pumpkin scone up with a cup of coffee, tea or other fall drink. Creating the small tidbits for a snack or the larger scones for an addition to breakfast, or so you only have to eat one instead of 3 ;).
Looking for a different fall recipe check out this Apple Pie Crumble Muffin.
|Prep Time||45 Mins|
|Cook Time||15 Mins|
- 2 1/4 cups All-purpose Flour
- 2/3 Cup Sugar
- 1/4 tsp Baking soda
- 2 tsp Baking powder
- 1 tsp Cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp Ginger
- 1/8 tsp cloves
- 1/2 Cup Butter Grated, Cold
- 2 Tbsp heavy cream (Half and Half also works) Very Cold
- 1/2 Cup Canned Pumpkin chilled
- 1 tbsp Maple Syrup
- 1 large Egg
- 1 cup icing sugar
- 2 tbsp pumpkin Puree
- 1/2 tsp Cinnamon
- 1/8 tsp Ginger
- 1/8 Tsp nutmeg
- 1/8 tsp cloves
Pumpkin Spiced Glaze
- Preheat oven to 425°C. Add the dry ingredients to a bowl, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Cut in the very cold butter, (I like to grate it first so it is already in small pieces)
- Fold in the pumpkin puree, heavy cream, maple syrup and beaten egg. Stir until just combined. Use your hands to create a disk and put in the fridge to chill for at least 15 minutes.
- Cut the disk into 8 pieces for large scones and for mini scones cut each wedge into 3 pieces. The mini scones cook for 12-15 minutes and the larger scones cook for 15-18 depending on your oven.
- Combine the icing sugar and cream. Spread this glaze onto the still warm scones. It will spread all over.
- Combine all the ingredients, icing sugar, pumpkin puree, cinnamon, ginger, nutmeg and cloves. Add a little heavy cream if needed. Place this glaze into a piping bag or a ziplock bag that you can cut the corner off of. Drizzle the glaze over the scones.
- Allow the glaze to set and serve.
I put the butter in the freezer and then grate it frozen. This keeps everything a little colder, which is even more important given that these are little and warm up fast.