These pumpkin scones are fluffy and full of warm spices, perfect for a cozy morning treat. Topped with sweet maple icing, they are a delightful way to start your day!
I love how simple it is to whip up a batch. The smell of pumpkin and spices baking fills the house, making it feel extra special. Enjoy them with a cup of tea or coffee; it’s a lovely combo!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the scones. If you’re looking for a healthier option, whole wheat flour works well. Just know it might change the texture slightly, giving it a denser feel.
Canned Pumpkin Puree: Be sure to use pure pumpkin puree, not pie filling, to avoid unwanted spices and sugars. If you don’t have canned pumpkin, you can make your own by roasting and pureeing fresh pumpkin. That’s a fun way to use up seasonal pumpkins!
Baking Powder: This ingredient gives the scones a nice rise. If you’re out, you can mix 1/4 tsp baking soda and 1/2 tsp vinegar or lemon juice as a substitute. The acid reacts with the soda for a similar effect.
Heavy Cream: This adds moisture and richness. You can substitute it with half-and-half or milk, but the scones may not be as rich. For a lighter option, try almond milk, but the texture might differ a bit.
How Do I Get Fluffy Scones?
A common struggle with scones is ending up with a dense texture. To avoid this, you need to handle the dough gently. Here’s how:
- When cutting in the butter, aim for small, pea-sized pieces. This creates pockets for steam to expand, which helps the scones puff up.
- Don’t overmix the dough! Stir just until combined. Overmixing activates gluten and can lead to tough scones.
- Chill your dough for about 15 minutes before baking. This helps solidify the butter again and leads to a better rise.
How to Make Pumpkin Scones with Maple Icing
Ingredients You’ll Need:
For the Pumpkin Scones:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 6 tbsp cold unsalted butter, cut into small cubes
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup heavy cream (plus extra for brushing)
For the Maple Icing:
- 1 cup powdered sugar, sifted
- 2 tbsp pure maple syrup
- 1-2 tbsp milk or heavy cream (adjust for desired consistency)
- 1/2 tsp vanilla extract (optional)
How Much Time Will You Need?
This recipe takes around 30 minutes to prepare and about 15–18 minutes to bake. After baking, let your scones cool for about 10 minutes before drizzling with the maple icing. So, give yourself about an hour from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and spices (cinnamon, ginger, nutmeg, and optional cloves). This will help to evenly distribute the ingredients.
3. Cut in the Butter:
Add the cold butter to the flour mixture. Use a pastry cutter, fork, or even your fingers to work the butter into the flour until you get a mixture that looks like coarse crumbs, with some pea-sized pieces remaining. This will give your scones a flaky texture.
4. Combine the Wet Ingredients:
In a separate small bowl, whisk together the pumpkin puree, egg, vanilla extract, and heavy cream until well combined.
5. Form the Dough:
Create a well in the center of the dry ingredients and pour in the pumpkin mixture. Gently stir with a fork or spatula until everything is just combined. Be careful not to overmix; the dough will be a little sticky.
6. Shape the Scones:
Turn the dough out onto a floured surface. Pat it into a circle about 7 to 8 inches wide and about 1 inch thick. Using a sharp knife, cut it into 8 wedges, like a pizza!
7. Prepare for Baking:
Transfer the scone wedges to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with additional heavy cream to help them brown.
8. Bake:
Bake the scones for 15 to 18 minutes or until they are golden brown. A toothpick inserted into the center should come out clean.
9. Make the Maple Icing:
While the scones are baking, whisk together the sifted powdered sugar, maple syrup, vanilla extract (if using), and just enough milk or cream to reach a drizzle-able consistency.
10. Cool and Glaze:
Once the scones are done, let them cool on the baking sheet for about 10 minutes. Then transfer them to a wire rack set over a tray or parchment paper. Drizzle the warm scones generously with the maple icing.
11. Serve:
Enjoy your delicious pumpkin scones warm or at room temperature, perhaps with a cup of your favorite coffee or tea. They’re perfect for a cozy autumn treat!
These pumpkin scones are moist and tender with a lovely autumn spice aroma, and the sweet maple icing adds the perfect finishing touch!
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Be sure to choose one that has xanthan gum included or add it separately according to the package instructions to help maintain the scone’s structure.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, you can roast a small pumpkin until tender, scoop out the flesh, and puree it. Make sure to drain excess moisture to avoid soggy scones.
How Should I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a zip-top bag for up to 3 months. Thaw at room temperature before enjoying again.
Can I Make the Scones Ahead of Time?
Yes! You can prepare the scone dough ahead of time. Shape the scones, wrap them tightly in plastic wrap, and refrigerate for up to 24 hours before baking. Just add a couple of extra minutes to the baking time if they are cold from the fridge.
