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Pumpkin Scones

Pumpkin Scones - Recipes From Chef

When I think of the perfect pairing for pumpkin scones, my mind drifts to a warm cup of spiced chai tea or a creamy latte. The combo of a slightly sweet pastry and a comforting beverage brings me back to cozy fall mornings. Imagine sitting on your porch, sipping a delicious chai while enjoying the fluffy texture and rich flavors of homemade pumpkin scones. It’s a lovely experience that elevates your morning routine.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Calories: 413
Ingredients Method Notes

Ingredients
  

Scones:
  • 1/2 cup unsalted butter, cold, diced into 1/2-inch cubes
  • 2 1/4 cups all-purpose flour, sifted
  • 1/4 cup packed light brown sugar
  • 3 tablespoons raw cane sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup + 1 tablespoon canned pumpkin puree, chilled please avoid chilling in the can
  • 3 1/2 tablespoons buttermilk
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon honey
  • 1 tablespoon half and half
  • 1/4 teaspoon ground cardamom
Glaze:
  • 2 tablespoons half and half add more if needed
  • 1 cup powdered sugar
Pumpkin Icing:
  • 1 tablespoon pumpkin puree
  • 3/4 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1 tablespoon half and half
  • 1/2 teaspoon maple syrup

Method
 

Step 1: Prepare Your Ingredients
  1. Start by gathering everything. Chop your cold, unsalted butter into 1/2-inch cubes. Sift your flour, and measure out the spices. Set the pumpkin puree in the fridge to chill if it’s not already. It sets the stage for a moist scone.
Step 2: Mix Dry Ingredients
  1. In a large mixing bowl, combine the all-purpose flour, brown sugar, raw cane sugar, salt, baking powder, baking soda, and all those inviting spices—cinnamon, cloves, nutmeg, and cardamom. The fragrance is already incredible. Mix them well, ensuring that each spoonful feels balanced with sweetness and spice.
Step 3: Cut in Butter
  1. Now, add your cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour. You want to get it to a crumbly texture; think of little pea-sized pieces of butter scattered in the mixture. This step is vital for achieving that flaky texture we love in scones.
Step 4: Combine Wet Ingredients
  1. In another bowl, whisk together the chilled pumpkin puree, egg, buttermilk, honey, vanilla, and half and half. It will look rich and creamy. Make sure your ingredients are at room temperature; this will help everything combine seamlessly.
Step 5: Bring It All Together
  1. Pour the liquid mixture into your dry ingredients. Gently fold in, mixing just until combined. It's easy to overwork the dough, so be gentle. It might look a bit rough, but that’s okay; this is what makes the scones unique and tender.
Step 6: Shape the Dough
  1. Flour a clean surface and turn the dough out. Gently pat it into a round disk about 1-inch thick. Using a sharp knife, cut the disk into wedges—like a pizza. Place these on a parchment-lined baking sheet, leaving space between them.
Step 7: Bake
  1. Preheat your oven to 425°F (220°C). Bake the scones for about 15-20 minutes until they're lightly golden. Your kitchen will smell divine. Allow getting them out of the oven to cool slightly.
Step 8: Make the Glaze
  1. Whisk together powdered sugar and half and half until smooth. It should have a drippy consistency. Drizzle it over the warm scones for a sweet finish.
Step 9: Make the Pumpkin Icing
  1. For that extra pumpkin flair, mix the pumpkin puree with powdered sugar, spices, half and half, and maple syrup in a bowl. Adjust the consistency to your liking—thin enough to drizzle but thick enough to hold its shape.
Step 10: Frost and Serve
  1. Once the scones have cooled slightly, frost them with the pumpkin icing and glaze.

Notes

  • Unsalted Butter: I always opt for unsalted butter to control the saltiness in my baked goods. The cold butter helps create a tender scone.
  • Pumpkin Puree: Real pumpkin purée is crucial. Please ensure it's chilled before mixing in. It affects the moisture content significantly.
  • Buttermilk: This ingredient adds acidity, which helps tenderize the scones and gives them a delightful flavor.
  • Freezing Scones: If you have leftovers, freeze them before baking. Just prepare as directed, then seal them in an airtight container. When ready, bake them from frozen, adding a few extra minutes to the cooking time.