Pumpkin Scones Recipe

Pumpkin Scones cut in triangles on tray with maple glaze.

5 from 1 vote

These easy Pumpkin Scones are tender, flaky and fluffy filled with warming spices and drizzled with a sweet maple glaze. This is my idea of afternoon tea (or breakfast!) heaven this Fall!

Prep Time10

Cook Time15

Total Time25

Course: Scones

Cuisine: English

Servings: scones

Calories: 114kcal

Author: Emma Duckworth

Equipment

Ingredients

Pumpkin Scones

375 g plain flour (all-purpose) Alternatively, use self-raising flour and add only 1 teaspoon of baking powder into the dough.
3 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon fine salt
100 g caster sugar
115 g pumpkin puree
60 ml buttermilk cold
1 large egg
1 teaspoon vanilla extract
90 g unsalted butter chilled and cubed
1 tablespoon coarse turbinado sugar or Demerara sugar

Maple Glaze

120 g powdered icing sugar (confectioners’ sugar)
3-4 tablespoon maple syrup
chopped toasted pecans or pumpkin seeds

Metric - US Customary

Instructions

Pumpkin Scones

Sift dry ingredients together. Line a baking tray with parchment paper. Into a large mixing bowl, sift in your dry ingredients: flour, baking powder cinnamon, ginger, cloves and salt. Add in the sugar and stir together.
Whisk wet ingredients together. Remove one teaspoon of the whisked egg and set aside - this will be used for egg wash later on. Into the remaining egg, add the pumpkin puree, buttermilk, vanilla and mix together.
Add butter to flour. Add the chopped butter to the flour mix and using your fingertips, toss the pieces until they are separated and coated with flour. Rub the flour and butter together until it looks like breadcrumbs with some larger pieces the size of peas. (Alternatively, use a pastry cutter).
Combine wet with the dry ingredients. Make a well in the dry mix and pour in the pumpkin mixture into the centre. Use a fork to stir until the mixture starts to come together to form a dough. It will still be very shaggy at this point and feel quite sticky. If necessary, use your hands to lightly bring it all together incorporating the dry flour left at the bottom of the bowl. If you need to add a little more moister, then add buttermilk one tablespoon at a time.
Bring the dough together and roll it out. Tip the pumpkin scone mix onto a lightly floured surface and, using your hands, bring it together. Gently flatten it out.
We will use a folding technique to create flaky layers and incorporate air into the dough. I use a bench scraper to help me out. Fold the dough in half and turn, then fold in half again.
Divide the dough in two. Using your hands, shape each portion of dough into a round disc or gently roll with a rolling pin until the dough is roughly 4 cm (11⁄2 inches) thick.
Place dough on the prepared tray. Place discs onto the prepared baking tray. With a sharp knife (or using the bench scraper), cut each disc into 6 equal-sized wedges. Now refrigerate the tray for 30 minutes to rest the dough. Pre-heat oven to 200°C (425°F) whilst the scones are in the fridge.
Egg wash and bake. Using the egg wash that you set aside earlier, brush the tops of the scones. Take care not to let any drip down the sides of the scones, as this can inhibit their rise. Sprinkle with coarse sugar. Bake for 15-18 minutes until golden brown and well risen.

Maple Glaze

Make maple glaze. Sift in powdered icing sugar in a bowl, then add maple syrup and whisk. Add a touch more if needed. The glaze should be thick.
Once scones are baked, cool slightly, then drizzle with glaze. An option to decorate further is to sprinkle the glaze with chopped toasted pecans or pumpkin seeds. Scones are best eaten the day they are made.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To make homemade buttermilk: Add 30ml lemon juice (or white vinegar) to 210ml milk and set aside at room temperature for 30 minutes. Once the milk has started to curdle, you are ready to use your homemade buttermilk.

Storage: Best eaten on the same day, but they can be stored in an airtight container and remain fresh for about two days.

Freeze: These scones are great for freezing. Make the dough up until Step 6. Cut the scones out into wedges, then place them on a baking tray (leaving space around them) and freeze. Once frozen, place in a ziplock bag in the freezer. Bake directly from the freezer; defrosting isn’t necessary.

Tip 1: Keep everything cold. Cut butter and refrigerate or freeze for half an hour before making the scones. If your kitchen is hot,measure out all your ingredients and refrigerate before using them to cool them down. Run cold water over hot hands and dry before handling the butter.

Tip 2: Don't overwork the dough. Use my folding technique to create extra flaky layers.

Tip 3: For the best rise. Egg wash just the tops of the scones (drips will inhibit the rise).

Tip 4: Refrigerate the dough before baking. This allows the butter to harden again and the gluten to relax. This helps create soft, flaky scones.

Nutrition