Go Back
To make pumpkin spice scones, gather these items: - 2 cups all-purpose flour - 1/4 cup brown sugar - 1 tablespoon baking powder - 1 teaspoon pumpkin spice (a mix of cinnamon, nutmeg, and ginger) - 1/2 teaspoon salt - 1/2 cup unsalted butter, chilled and cubed - 1/2 cup canned pumpkin puree - 1/4 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup chopped pecans (optional) - 1/4 cup powdered sugar (for glazing) - 1 tablespoon milk (for glazing) If you need to make swaps, consider these ideas: - Use whole wheat flour in place of all-purpose flour for added fiber. - Maple syrup can replace brown sugar, but cut the liquid slightly. - Baking soda can work instead of baking powder; use half the amount. - For a dairy-free option, try coconut cream instead of heavy cream. - Applesauce can replace the egg for a vegan version. Choose fresh ingredients for the best flavor. Look for: - Quality all-purpose flour that feels fine and soft. - Fresh brown sugar that is moist and clumps together. - Pumpkin puree that is 100% pure without additives. - Unsalted butter that is firm and cold for the best texture. - Nuts that are fresh and crunchy for added taste. Understanding these details helps you create scones that shine with flavor. Enjoy the process, and remember, the right ingredients make all the difference! To make delicious pumpkin spice scones, start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep the scones from sticking. In a large bowl, mix 2 cups of all-purpose flour, 1/4 cup of brown sugar, 1 tablespoon of baking powder, 1 teaspoon of pumpkin spice, and 1/2 teaspoon of salt. Whisk them together until they blend well. Next, add 1/2 cup of chilled, cubed unsalted butter to the bowl. Use a pastry cutter or your fingers to cut the butter into the flour mix. Stop when it looks like coarse crumbs. In another bowl, combine 1/2 cup of canned pumpkin puree, 1/4 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Whisk these wet ingredients until smooth. Now, pour the wet mixture into the dry mixture. Stir gently until just combined. If you like nuts, fold in 1/2 cup of chopped pecans at this point. Turn the dough out onto a lightly floured surface. Knead it a few times until it comes together. Pat the dough into a circle that is about 1 inch thick. Cut this dough into 8 wedges and place them on your prepared baking sheet. Bake the scones for 15 to 20 minutes. They should be firm and golden brown when done. Keep an eye on them towards the end to avoid overbaking. Once finished, remove the scones from the oven and allow them to cool on a wire rack. This cooling step is key for a perfect texture. While your scones cool, it’s time to make the glaze. In a small bowl, whisk together 1/4 cup of powdered sugar and 1 tablespoon of milk until smooth. Once the scones are cool, drizzle this glaze over them for a sweet finish. Enjoy your pumpkin spice scones as a cozy treat this fall! To get a flaky texture in your scones, keep your butter cold. Use chilled, cubed butter and work it quickly into the flour mix. You want the butter to stay in small pieces. When the scones bake, these pieces melt and create layers. Also, don’t overmix the dough. Stir gently until just combined. This helps keep those flaky layers intact. One common mistake is using warm butter. If your butter is too warm, it won't create layers. Another mistake is overworking the dough. Mixing too much can make your scones tough. Lastly, don't forget to preheat your oven. Baking in a hot oven helps the scones rise and brown nicely. For a smooth glaze, mix powdered sugar with milk until it is lump-free. Use just enough milk to get a thick drizzle. Drizzle the glaze over the cooled scones for a sweet touch. If you want extra flavor, try adding vanilla extract or a pinch of pumpkin spice. This adds a lovely finish to your scones. {{image_2}} You can change the flavor of your pumpkin spice scones. Try adding different spices. For a warm kick, use cardamom. For a cozy feel, mix in some allspice. You can also swap out pumpkin for mashed sweet potato. This gives you a sweeter taste that pairs well with the spices. If you need a gluten-free option, use a gluten-free flour blend. It works well in this recipe. For a vegan version, swap the butter with coconut oil or a vegan butter. Use almond or soy milk in place of heavy cream. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). These swaps keep the scones tasty while meeting dietary needs. You can make your scones even more special by adding ingredients. Try mixing in dried cranberries or raisins for a fruity twist. Chopped apples also work great for added texture. If you love nuts, add walnuts or almonds. They give a nice crunch and pair well with the pumpkin flavor. Just be sure to not overmix the dough when adding these extras. To keep your pumpkin spice scones fresh, store them in an airtight container. This helps to lock in moisture and flavor. Place the container at room temperature for up to two days. If you want to keep them longer, refrigeration is best. Just remember, the scones may become a bit dry in the fridge. You can freeze these scones to enjoy later. Cool them completely after baking. Then, wrap each scone in plastic wrap. Place the wrapped scones in a freezer-safe bag. Label the bag with the date. They will stay fresh for up to three months. When you want to eat them, just take out the number you need. Reheating your scones is easy. For the best results, preheat your oven to 350°F (175°C). Unwrap the scones and place them on a baking sheet. Heat for about 10 minutes, or until warm. You can also microwave them for about 15-20 seconds. Just note, the oven method keeps them crispier! Enjoy your warm scones with a nice cup of tea or coffee. Yes, you can make these scones ahead of time. Prepare the dough and cut it into wedges. Place the wedges on a baking sheet and freeze them. Once frozen, store them in a zip-top bag for later. When you're ready to bake, just add a few extra minutes to the baking time. This way, you enjoy fresh scones whenever you want! You know the scones are done when they are firm and golden brown. They should feel slightly hard to the touch. A toothpick inserted in the center should come out clean. If the scones are still wet, give them a few more minutes in the oven. Keep an eye on them to avoid over-baking. Pumpkin spice scones pair well with many tasty options. Try serving them with a warm drink like coffee or tea. You can also enjoy them with butter, honey, or jam. For a special touch, add whipped cream or a drizzle of maple syrup. These scones are perfect for breakfast or as a sweet snack! You’ve learned about key ingredients, making dough, and baking perfect scones. We explored tips for texture and ways to avoid common mistakes. You can even try new flavors and dietary options. Proper storage and reheating can keep your scones fresh and tasty. As you bake, remember that making scones is fun and creative. Enjoy the process and share your tasty results with others! The right ingredients and steps will lead to great scones every time.

Pumpkin Spice Scones

Indulge in the cozy flavors of fall with these delightful Pumpkin Spice Scones! Perfectly baked and drizzled with a sweet glaze, these scones are easy to make and perfect for any occasion. With just a few simple ingredients like pumpkin puree and warm spices, you'll have a delicious treat ready in no time. Ready to impress your friends and family? Click through to explore this mouthwatering recipe and start baking your perfect batch today!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1/4 cup brown sugar

1 tablespoon baking powder

1 teaspoon pumpkin spice (cinnamon, nutmeg, and ginger)

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

1/2 cup canned pumpkin puree

1/4 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1/2 cup chopped pecans (optional)

1/4 cup powdered sugar (for glazing)

1 tablespoon milk (for glazing)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, brown sugar, baking powder, pumpkin spice, and salt until well combined.

      Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.

        In a separate bowl, combine the pumpkin puree, heavy cream, egg, and vanilla extract. Whisk until smooth.

          Pour the wet ingredients into the dry ingredients and stir gently until just combined. If using, fold in the chopped pecans at this stage.

            Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle, about 1-inch thick.

              Cut the dough into 8 wedges and transfer them to the prepared baking sheet.

                Bake for 15-20 minutes or until the scones are firm and golden brown. Allow to cool on a wire rack.

                  To make the glaze, whisk together powdered sugar and milk until smooth. Drizzle over the cooled scones.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones