Description
Delight in these tender and flavorful Pumpkin Scones, perfectly spiced with cinnamon, nutmeg, ginger, and cloves. These autumn-inspired scones feature pumpkin puree for moisture and a rich maple glaze drizzled on top for a sweet finishing touch. Ideal for a cozy breakfast or afternoon tea, they bake to golden perfection with a soft, flaky texture.
Ingredients
Scone Ingredients
- 2 cups all purpose flour
- 1/2 cup brown sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/3 cup pumpkin puree
- 5–7 tablespoons heavy cream
- 2 teaspoons vanilla extract
Glaze Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare baking sheet. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix dry ingredients and chill. In a large bowl, sift together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Place this mixture in the freezer for 10 minutes to chill, which helps keep the butter cold during mixing.
- Cut in the butter. Using a pastry cutter or food processor, cut the cold butter cubes into the dry mixture until it resembles coarse sand with pea-sized clumps. Keeping the butter cold is crucial for flakiness.
- Add wet ingredients and form dough. Stir in the pumpkin puree, 5 tablespoons of heavy cream, and vanilla extract with a fork until just combined. The dough should hold together but not be wet; add up to 2 more tablespoons of cream one at a time if it’s too dry. Avoid overmixing to keep the texture tender.
- Shape and cut scones. Turn the dough onto a well-floured surface and gently pat it into an 8-inch circle about 1 inch thick. Flour your hands to prevent sticking. Cut the circle into 8 wedges with a sharp knife and space them 1-2 inches apart on the prepared baking sheet.
- Brush and bake. Brush the tops of the scones lightly with a small amount of heavy cream using a pastry brush. Bake in the preheated oven for 25-30 minutes, or until the edges are lightly browned and a toothpick inserted in the center comes out clean.
- Make the maple glaze. While the scones bake, whisk together the maple syrup, 2 tablespoons heavy cream, powdered sugar, vanilla extract, and a pinch of salt in a medium bowl until smooth and combined.
- Glaze and serve. Let the scones cool completely on a wire rack before drizzling generously with the maple glaze. Optionally, top with chopped pecans for added texture and flavor.
Notes
- Do not overwork the dough to ensure tender and flaky scones.
- Using cold butter and chilling the flour mixture helps achieve a better texture.
- You can add chopped pecans or walnuts on top for crunch after glazing.
- Store scones in an airtight container at room temperature for up to 5 days or freeze for up to one month.
- Adjust the amount of cream as needed to get the right dough consistency.