Embark on a delightful baking journey with our meticulously perfected pumpkin scone recipe, designed to bring the warmth and comfort of autumn right into your home. Drawing upon years of scone-making expertise, I’ve fine-tuned every element, most notably the crucial flour-to-pumpkin ratio, to achieve an unparalleled texture that is both wonderfully tall and exquisitely tender. With these tested tips and a truly foolproof method, even those new to baking can confidently create stunning, bakery-worthy pumpkin scones that will impress family and friends alike. Forget dry, crumbly scones; prepare for a soft, rich interior encased in a delicately crisp exterior, bursting with the inviting spices of fall.
Loved the recipe, really straightforward. It’s worth the extra steps of taking the moisture out of the pumpkin, resting the dough and popping in the freezer for 10 minutes before baking. I didn’t use the glaze and found they were sweet enough for me, would try the glaze next time to see the difference. It’s a keeper.
-Jill
Why You’ll Love This Ultimate Pumpkin Scones Recipe
After years of tirelessly perfecting my foundational scone recipe, transforming it into delightful variations like blueberry and raspberry white chocolate chip, I accumulated invaluable knowledge. This deep understanding provided the perfect framework for developing what I believe are the ultimate pumpkin scones. The secret to a truly great pumpkin scone lies in managing moisture, as pumpkin puree, much like juicy berries, introduces a significant amount of liquid into the dough. This meant I had to precisely adjust my tried-and-true flour-to-liquid ratio to achieve that delicate balance: a crumb that is both tender and sturdy enough to hold its shape.
Through countless rounds of rigorous testing, I meticulously refined this balance until the scones consistently baked up tall, boasting a beautiful golden hue, and bursting with the undeniably cozy and aromatic flavors of the fall season. This recipe isn’t just about ingredients; it’s built upon my proven scone-making methodology, featuring precise, easy-to-follow steps that even the most novice bakers can confidently master to achieve truly bakery-worthy results right in their own kitchens.
You’ll gain crucial insights into why proper flour measurement is absolutely non-negotiable for success, how to handle the delicate dough without the common pitfall of overworking it, and my personal favorite tips for ensuring that signature, impressive scone rise. The carefully selected pumpkin pie spice blend infuses each bite with warm, aromatic notes, creating a symphony of flavors. Meanwhile, the texture is simply divine: sumptuously soft and moist in the center, gracefully transitioning to just the right amount of delightful crust on the outside.
These pumpkin scones are not merely good; they are, without exaggeration, the finest I have ever crafted. I am genuinely confident that when these fragrant masterpieces emerge from your oven, you’ll feel an immense sense of accomplishment, like a seasoned professional baker. If the art of scone-making has ever seemed intimidating to you in the past, rest assured that this particular recipe is designed to permanently change that perception, making scone success an achievable and enjoyable reality for everyone.
Pumpkin Scone Ingredients: Crafting Fall’s Flavor
These classic pumpkin scones are made using a thoughtful selection of simple, high-quality ingredients, coming together to create a truly delicious treat that is absolutely perfect for embracing the vibrant flavors of Fall and pumpkin season. Each component plays a vital role in achieving the desired texture, flavor, and rise. You’ll find the complete recipe, with precise measurements and detailed instructions, in the recipe card at the end of this article. For now, here’s a breakdown of what you’ll need:
- All-purpose flour: The foundation of our scones, providing structure and that characteristic tender crumb. Proper measurement is crucial for success.
- Granulated sugar: Adds just the right amount of sweetness, complementing the pumpkin and spices without overpowering them. It also aids in browning.
- Baking powder: Our primary leavening agent, responsible for those beautiful, tall, and fluffy scones. Ensure it’s fresh for optimal rise.
- Pumpkin pie spice: The star flavor of the season! This blend typically includes cinnamon, nutmeg, ginger, and cloves, delivering that signature autumnal aroma and taste.
- Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors in the scone. Don’t skip it!
- Cold unsalted butter: Cubed and kept very cold, butter is essential for creating flaky layers. As it melts in the oven, it releases steam, separating the dough into distinct, tender layers. Unsalted butter allows you to control the overall salt content.
- Buttermilk: Contributes to a tender crumb and adds a subtle tang that beautifully complements the richness of pumpkin. If you don’t have buttermilk on hand, don’t worry – you can easily make homemade buttermilk with milk and a touch of lemon juice or vinegar.
- Pumpkin puree: I exclusively use 100% canned pumpkin puree for consistent results. It’s vital to choose pure pumpkin, not pumpkin pie filling, to control sweetness and spice.
- Egg: Acts as a binder, adds richness, and contributes to the scone’s golden color and structure.
For the Irresistible Glaze
While delicious on their own, a simple glaze adds an extra layer of sweetness and spice that takes these pumpkin scones to another level. Here’s what you’ll need for it:
- Powdered sugar: The base for a smooth, pourable glaze.
- Milk: Thins the glaze to the perfect consistency.
- Pumpkin pie spice: A touch more spice in the glaze enhances the overall fall flavor profile.
Planning a full pumpkin-themed breakfast or brunch? These scones would be perfectly complemented by our equally delicious pumpkin muffins, delightfully tender pumpkin spice donuts, and our wonderfully moist gluten-free pumpkin bread! Create a spread that truly celebrates the flavors of the season.
The very best scones I’ve made to date!! Thank you for this great recipe!
-Shelley
What Type of Flour is Best for Scones?
For achieving that coveted classic scone texture – light, fluffy, and with a beautiful rise – **all-purpose flour** is undeniably the best choice. Its moderate protein content provides enough gluten to give the scones structure without making them tough, unlike high-protein bread flour, and it’s more reliable than self-rising flour, which already contains leavening. The key is not just *which* flour, but *how* you measure it. Many baking mishaps can be traced back to incorrect flour measurement, leading to dense or dry scones. To ensure your success, always follow my precise tips below to properly measure your flour, making a significant difference in the final outcome of your homemade pumpkin scones!
How to Properly Measure Flour for Baking Success
Accurate flour measurement is one of the most critical steps in baking, especially for delicate pastries like scones. Even a small error can significantly alter the texture. The most precise and reliable way to measure flour is to use a kitchen scale, weighing it in grams. This eliminates variables like how tightly the flour is packed. If you’re serious about consistent baking results, a kitchen scale is a worthwhile investment.
However, if you don’t have a kitchen scale readily available, don’t fret! You can still achieve excellent results by following this tried-and-true method, often referred to as the “spoon and level” technique:
- **Aerate the flour with a whisk or spoon:** Flour naturally settles and becomes compacted as it sits in its bag or container. This compaction means that scooping directly can result in far too much flour, making your baked goods dry and tough. Before measuring, gently fluff or aerate the flour thoroughly with a whisk or a spoon. Think of it as waking up the flour. It’s important to note that aerating is the same as fluffing the flour, but it is *not* the same as sifting it. Do not sift the flour unless the recipe specifically calls for it, as sifting incorporates more air and can lead to a different measurement.
- **Use a spoon to sprinkle the flour into the measuring cup:** Instead of scooping the measuring cup directly into the flour (which packs it down), use a separate spoon to gently sprinkle the aerated flour into your dry measuring cup. Fill it until it’s slightly overflowing. This prevents overpacking and ensures a lighter, more accurate measure.
- **Use the back of a butter knife to level off the excess:** Once the measuring cup is full with gently spooned-in flour, use the straight edge of a butter knife or another flat utensil to carefully level off the excess flour across the top of the cup. Do not tap the cup against the counter at any point, as this will compact the flour, defeating the purpose of the spoon and level method.
What Type of Pumpkin Puree is Best for Scones?
When it comes to baking delicious pumpkin scones, the type of pumpkin puree you choose makes a significant difference in flavor and consistency. I highly recommend and exclusively use **canned 100% pure pumpkin puree**. This is because it contains only one ingredient: pumpkin. This purity is absolutely critical for several reasons.
Firstly, using 100% pure pumpkin puree allows you complete control over the pumpkin spice flavor. You can add your preferred blend and quantity of spices, ensuring the scones taste exactly how you like them – whether you prefer a milder spice profile or a bolder, more intensely autumnal flavor. Secondly, it gives you full command over the level of sweetness. You add the sugar separately, which means you can adjust it to your taste, creating scones that are perfectly balanced and not overly sweet.
In contrast, other options commonly found in stores, such as “pumpkin pie filling,” are pre-mixed and already contain added sugars, spices, and often other ingredients like thickeners. If you were to use pumpkin pie filling, you would lose all control over the sweetness and spice levels in your scones, as these elements are already integrated into the product. This can lead to an unbalanced flavor profile that is too sweet, too spicy, or simply doesn’t meet your expectations for a homemade treat. Stick with 100% pure canned pumpkin puree for the best, most authentic, and controllable pumpkin scone experience.
How to Make Perfect Pumpkin Scones: A Step-by-Step Guide
Even if you consider yourself a beginner in the kitchen with no prior baking experience, you can absolutely feel confident that you can make a truly delicious and impressive pumpkin scone recipe right at home. My easy-to-follow recipe breaks down the process into clear, manageable steps, ensuring your success from start to finish. Get ready to transform simple ingredients into a fall masterpiece!
- Crucial First Step: Remove Excess Moisture from Pumpkin Puree. This is perhaps the most critical step for achieving tall, tender scones and preventing a soggy dough. To effectively remove the excess moisture from your pumpkin puree, begin by placing the measured pumpkin puree onto a few layers of paper towels arranged on a plate. Fold additional paper towels over the puree, completely enclosing it. Gently press down. Within just a few minutes, you’ll observe the excess liquid soaking into the paper towels. This seemingly small step concentrates the pumpkin flavor and prevents your dough from becoming too wet, which can lead to dense, flat scones.
- Combine Dry Ingredients and Cut in Cold Butter. In a spacious mixing bowl, thoroughly combine your dry ingredients: the accurately measured flour, granulated sugar, baking powder, pumpkin pie spice, and salt. Whisk them together until they are well combined and uniformly distributed. Next, add the crucial cold, cubed unsalted butter. Using either your clean fingertips or a pastry cutter, work the butter into the dry mixture. The goal is to break the butter down into small, pea-sized amounts. This step is fundamental to achieving flaky scones; the cold butter pockets will create steam during baking, leading to those desirable tender layers. Work quickly to keep the butter as cold as possible.
- Combine Wet Ingredients and Add to Dry Mixture. Create a shallow well in the very center of your dry ingredient and butter mixture. In a separate, smaller mixing bowl, thoroughly whisk together the buttermilk, the moisture-reduced pumpkin puree, and the egg until they are smoothly combined. Pour this wet mixture directly into the well you created in the dry ingredients. Using a spatula or your hands, gently combine the ingredients. The key here is to mix just until a cohesive dough forms; it will be thick and somewhat sticky. Avoid overmixing at all costs, as this develops too much gluten, leading to tough scones.
- Gentle Kneading for Cohesion. Lightly flour a clean silicone mat or your kitchen counter. Turn the sticky dough out onto this prepared surface. Gently knead the dough a few times, just enough until all the flour is fully incorporated and the dough comes together. The key word here is “gently” – vigorous kneading will develop too much gluten and result in tough scones. If the dough feels excessively sticky, add 1-2 additional tablespoons of flour, a little at a time, until it is manageable but still soft.
- Introduce Lamination for Flaky Layers. This step, often overlooked in home baking, is a game-changer for achieving truly flaky, professional-quality scones. Lamination involves strategically folding the dough to create multiple delicate layers. To do this, gently press the dough into a rough rectangle. Fold the dough in half, then lightly press it down. Now, turn the dough 90 degrees and fold it in half again. Repeat this folding and turning process 4-5 times. This technique traps small pockets of butter between layers of dough, which, when baked, will create steam and give your scones that incredible airy, flaky texture.
- Shape and Briefly Chill the Dough. After laminating, gently gather the dough and form it into a round disc, approximately 8-10 inches in diameter and about 1.5 to 2 inches tall. Aim for a consistent height across the disc to ensure even baking. Once shaped, carefully transfer the scone disc to a plate or a small baking sheet and refrigerate it for 5-10 minutes. This brief chill helps the butter firm up slightly, making the dough easier to cut.
- Precisely Cut the Scones. Once chilled, retrieve the scone disc. Using a sharp knife or a pizza cutter, cut the disc into 8 equal wedges, much like slicing a pie. For the cleanest cuts, press straight down rather than dragging the knife, which can smear the layers. This ensures each scone has well-defined edges, which contributes to a better rise.
- Arrange Scones on Baking Sheet. Carefully transfer the cut scone wedges to a baking sheet that you’ve lined with either a silicone mat or parchment paper. Make sure to space them out adequately, leaving about 2-3 inches between each scone. This allows for proper air circulation during baking, ensuring they brown evenly and rise without crowding.
- The Essential Chill: Freeze Before Baking. This is a golden rule for perfect scones! Place the entire baking sheet with the arranged scones into the freezer for a full 30 minutes. This extended chill is vital. It completely firms up the butter within the dough, which prevents the scones from spreading excessively in the oven and helps them retain their beautiful, tall shape. During the last 5 minutes of this freezing time, preheat your oven to a hot 400ºF (200ºC). A hot oven is essential for quick, dramatic rise.
- Optional: Egg Wash or Coarse Sugar (If No Glaze). If you’ve decided not to add the glaze after baking, now is the time to prepare the scone tops. Gently brush the tops of the scones with an egg wash (prepared by whisking 1 large egg with 1 tablespoon of water), a little buttermilk, or heavy cream. This will help them achieve a beautiful golden-brown crust. For an extra touch of sparkle and a slight textural contrast, you can also sprinkle coarse sanding sugar over the tops before baking.
- Bake Until Golden and Cool. Transfer the baking sheet with the chilled scones to your preheated 400ºF (200ºC) oven. Bake for approximately 20-26 minutes, or until the scones have risen beautifully and are lightly golden brown on top and around the edges. Their internal temperature should reach about 200-205°F (93-96°C). Once baked, remove the baking sheet from the oven and allow the scones to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Cooling is essential for the glaze application.
- Prepare and Drizzle the Glaze. While the scones are cooling, prepare your delicious glaze. In a small mixing bowl, whisk together the powdered sugar, milk, and pumpkin pie spice until you achieve a smooth, pourable consistency. If the glaze appears too thick, add a tiny bit more milk, half a teaspoon at a time, until it reaches your desired consistency. If it’s too thin, incrementally add more powdered sugar. Once the scones are completely cooled, artfully drizzle the prepared glaze over the tops of each one. Allow the glaze to set slightly before serving for the best experience.
Expert Pumpkin Scones Recipe Tips for Bakery-Style Results
If you have a love for all things pumpkin, this recipe is guaranteed to become one of your new fall favorites. To ensure you achieve the very best results – scones that are tall, tender, and incredibly flaky every single time – pay close attention to these essential tips and tricks:
- Always Use Cold Unsalted Butter: This is perhaps the single most critical factor for successful scones. Starting with butter that is as cold as possible (straight from the refrigerator, or even frozen) is absolutely key. When these tiny, cold pieces of butter hit the heat of the oven, they create pockets of steam that expand, pushing the layers of dough apart and resulting in that desirable flaky, tender texture. If your butter is too warm, it will melt into the flour before baking, leading to dense, cake-like scones instead of flaky ones. For an extra boost, you can even cube your butter and then pop it back into the freezer for 10-15 minutes before incorporating it into your scone dough.
- Never Skip the Freezing Step Before Baking: This step is not optional; it’s fundamental for perfect scones! Freezing the shaped scones for at least 30 minutes before they go into the hot oven serves multiple crucial purposes. Firstly, it helps the scones maintain their precise shape, preventing them from spreading excessively during baking and becoming flat. Secondly, and just as importantly, it ensures the butter remains very cold and solid. As mentioned, when these cold chunks of butter encounter the intense heat of the oven, they melt slower and release steam, which directly contributes to the incredible flakiness and light, airy texture of your scones. Skipping this step often leads to scones that spread too much and lack that signature rise and tender crumb.
- Avoid Overworking the Dough: Scone dough is delicate. Overmixing or over-kneading develops the gluten too much, which can result in tough, dense, and chewy scones rather than light and tender ones. Mix the wet and dry ingredients just until combined, and knead only briefly (4-5 gentle folds during lamination are sufficient) until the flour is incorporated.
- Don’t Twist the Cutter: If you’re using a round cutter instead of slicing wedges, always press straight down and lift straight up. Twisting the cutter can seal the edges of the dough, which inhibits the scones from rising properly and creating those beautiful layers.
- Ensure Your Oven is Hot: Scones love a hot oven! Baking at 400°F (200°C) provides an initial burst of heat that helps the butter create steam quickly, leading to a rapid rise and a crisp exterior. If the oven is too cool, the butter will melt too slowly, and the scones will spread rather than rise.
- Gluten-Free Scones Option: If you or someone you’re baking for has dietary restrictions and needs to make these scones gluten-free, it’s absolutely possible to achieve fantastic results! Simply swap the all-purpose flour for a high-quality gluten-free all-purpose flour blend. I’ve had excellent success and highly recommend using King Arthur’s Gluten-Free Measure for Measure Flour. These blends are specifically designed to be a 1:1 substitute for regular flour in most recipes, making the transition seamless without compromising on taste or texture.
- Check Your Leavening Agents: Baking powder is crucial for rise. Always ensure your baking powder is fresh. To test its freshness, drop a teaspoon into a bowl of hot water; if it bubbles vigorously, it’s still active.
- Proper Pumpkin Puree Moisture Removal: As highlighted in the instructions, don’t skip the step of pressing excess moisture out of the pumpkin puree. Too much liquid will weigh down your dough and prevent a proper rise, leading to flat scones.
Delightful Serving Suggestions for Pumpkin Scones
To truly savor the exceptional texture and rich flavor of these pumpkin scones, it’s best to serve them either slightly warm, fresh from the oven, or at room temperature. Both temperatures allow the delicate crumb and aromatic spices to shine through beautifully. While they are incredibly delicious on their own, there are numerous ways to elevate your scone experience:
- **Simply Adorned:** A light dusting of powdered sugar adds a touch of sweetness and an elegant finish without much fuss.
- **The Signature Glaze:** For an extra layer of sweetness and a boost of pumpkin spice flavor, the simple glaze recipe included here is an absolute must-try. It cascades beautifully over the curves of the scone.
- **Creamy Pairings:** Enhance the classic scone experience by serving them with a dollop of clotted cream, whipped cream, or even a spiced cream cheese frosting for an indulgent treat.
- **Fruity Accompaniments:** A side of apple butter, pear compote, or a tart cranberry sauce can provide a wonderful contrast to the rich pumpkin flavor.
- **Beverage Pairings:** These autumnal delights pair exquisitely with a variety of warm beverages. Enjoy them with a robust cup of freshly brewed coffee, a comforting chai tea latte, or a steaming mug of spiced hot apple cider for the ultimate fall cozy moment.
- **Breakfast Spread Inclusion:** For a more substantial meal, pumpkin scones can be a delightful addition to a full fall breakfast or brunch spread. Serve them alongside fresh seasonal fruit, a bowl of creamy Greek yogurt, or savory scrambled eggs for a well-rounded and balanced morning feast.
- **Seasonal Enhancement:** For an extra festive touch, garnish your serving platter with a few scattered cinnamon sticks, star anise, or vibrant autumn leaves to truly embrace the spirit of the season.
How to Store and Enjoy Pumpkin Scones
Ensuring your homemade pumpkin scones stay fresh and delicious is key to enjoying them for more than just one sitting. Proper storage methods will help maintain their wonderful texture and flavor.
To Store Baked Scones (Room Temperature):
First and foremost, it is absolutely essential to allow your scones to cool completely before storing them. If you seal them in a container while they are still warm, the residual heat will create condensation, which can quickly make them soggy and lose their delicate texture. Once they have reached room temperature, store the cooled scones in an airtight container or a high-quality Ziploc bag. Keep them in a cool, dry place at room temperature for 1-2 days. While refrigeration might seem like a good idea for freshness, it can actually have the opposite effect for scones; the cold, dry air of a refrigerator tends to dry them out and make them stale more quickly. Avoid refrigeration if possible.
To Freeze Scones for Longer Storage:
If you need to store your pumpkin scones for an extended period, freezing is an excellent option that preserves their quality. Once completely cooled, place the scones in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Then, transfer the frozen scones to a freezer-safe airtight container or a heavy-duty freezer bag, removing as much air as possible. They can be stored in the freezer for up to one month. When you’re ready to enjoy them, simply thaw the scones at room temperature. For an extra touch of warmth and freshness, you can gently reheat them in a preheated oven (around 300°F/150°C) for 5-10 minutes, or until warmed through, which helps to refresh their texture.
Pumpkin Spice Scones Recipe FAQs
To ensure your pumpkin scones turn out perfectly light and flaky, there are a few key pitfalls to avoid. First, **avoid overmixing the dough**. Overworking the dough develops gluten, which leads to tough, dense scones instead of the tender texture we desire. Mix only until the ingredients are just combined. Second, **never let the butter get too warm**. Cold butter is paramount for creating those signature flaky layers, so work quickly and ensure your butter is chilled or even frozen. Lastly, **avoid baking at a low temperature**. Scones require a hot oven, typically around 400°F (200°C), to rise rapidly and develop a beautifully crisp, golden exterior. A cooler oven will cause them to spread rather than puff up.
If your pumpkin scones aren’t rising as expected, several factors could be at play. First, **check your leavening agents** (baking powder) to ensure they are fresh and used in the correct amounts; expired baking powder is a common culprit. Second, **overmixing the dough** can develop too much gluten, resulting in a dense scone that struggles to rise. Third, **using butter that isn’t cold enough** can cause it to melt prematurely, leading to flat scones. The butter needs to be cold to create steam pockets for lift. Additionally, **too much moisture from the pumpkin puree** (if you skipped the moisture-removal step) can make the dough too wet and heavy, requiring more flour than indicated. Ensuring your oven is **preheated to a hot temperature (around 400°F/200°C)** is crucial for a proper rise. Finally, make sure your scones are shaped to an adequate **thickness (1.5 to 2 inches tall)** before baking to allow for sufficient lift.
Yes, you can absolutely prepare pumpkin scones in advance! You have a couple of excellent options. You can prepare the dough, shape and cut the scones, then place them on a baking sheet and freeze them solid. Once frozen, transfer them to an airtight freezer bag for up to one month. When ready to bake, place the frozen scones directly onto a prepared baking sheet and bake as directed, adding a few extra minutes to the baking time if needed. Alternatively, you can mix the dough, shape it into a disc, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Just before baking, slice the disc into wedges and proceed with the recipe instructions, including the 30-minute freezer chill.
No buttermilk? No problem! You can easily make a homemade substitute. For every 1 cup (240ml) of buttermilk needed, simply pour 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup. Then, fill the rest of the cup with regular milk (any fat percentage will work) until it reaches the 1-cup mark. Stir gently and let it sit for 5-10 minutes until it slightly curdles. This “soured milk” acts as a perfect substitute for buttermilk in baking, providing the necessary acidity and tenderizing qualities.
Absolutely! These pumpkin scones are a fantastic base for various mix-ins to customize them to your liking. After cutting in the butter, gently fold in about ½ to ¾ cup of your favorite additions along with the dry ingredients. Great options include white chocolate chips, chopped pecans or walnuts, dried cranberries, or even a hint of candied ginger for an extra warm spice kick. Just be mindful not to overmix once the mix-ins are added to keep the dough tender.
More Irresistible Fall Recipes to Try
- Delightful Pumpkin Sugar Cookies
- Hearty Homemade Apple Crisp with Oatmeal
- Baked Pumpkin Spice Donuts with a Hint of Fall
- Easy and Comforting Apple Crumble Recipe
The very best scones I’ve made to date!! Thank you for this great recipe!
-Shelley
Recipe Rating: 5 out of 5 stars (from 2 ratings)
The Ultimate Fluffy Pumpkin Scones Recipe
Print Recipe
Essential Equipment
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Baking Sheet
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Silicone Baking Mat or Parchment Paper
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Large Mixing Bowl
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Kitchen Scale (Recommended for Flour)
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Pastry Cutter or Your Hands
Ingredients
- 2 ¾ cups (330g) all-purpose flour
- ½ cup (99g) granulated sugar
- 1 Tbsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup (113g) cold unsalted butter, cubed
- ½ cup (118ml) buttermilk
- ½ cup (113g) pumpkin puree
- 1 large egg
For the Glaze
- 1 ½ cups (171g) powdered sugar
- 1 Tbsp milk
- 1 tsp pumpkin pie spice
Instructions
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To remove excess moisture from the pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes. This step is critical for a non-soggy dough.½ cup (113g) pumpkin puree
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In a large mixing bowl, combine the flour, granulated sugar, baking powder, pumpkin pie spice, and salt. Whisk well. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea-sized amounts of butter remain. Work quickly to keep butter cold.2 ¾ cups (330g) all-purpose flour, ½ cup (99g) granulated sugar, 1 Tbsp baking powder, 2 tsp pumpkin pie spice, ½ tsp salt, ½ cup (113g) cold unsalted butter
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Create a well in the center of the flour mixture. In a small mixing bowl, combine the buttermilk, pumpkin puree, and egg. Pour this wet mixture into the well and use a spatula to gently combine until the dough is thick and sticky, being careful not to overmix.½ cup (118ml) buttermilk, 1 large egg
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On a lightly floured silicone mat or kitchen counter, gently knead the dough a few times, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky, but do not overwork it.
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Lamination (folding for flaky layers!): Gently press the dough into a rough rectangle. Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times to create layers.
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Shape the scone dough into an 8-10 inch disc that is about 1.5 to 2 inches tall. Transfer the disc to a plate or small baking sheet and refrigerate for 5-10 minutes.
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Use a sharp knife or pizza cutter to cut the chilled scone disc into 8 equal wedges. Press straight down firmly without twisting.
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Place the cut scones 2-3 inches apart on a baking sheet lined with a silicone mat or parchment paper.
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Freeze the scones on the baking sheet for 30 minutes. During the last 5 minutes of freezing, preheat your oven to 400ºF (200ºC). This pre-bake chill is essential!
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If you plan to omit the glaze, brush the tops of the scones with an egg wash (1 large egg + 1 Tbsp water), buttermilk, or heavy cream. For extra sparkle, you can sprinkle coarse sanding sugar on top.
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Bake on the prepared baking sheet for 20-26 minutes, or until the scones are lightly golden brown and puffed. Allow the scones to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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In a small mixing bowl, combine the powdered sugar, milk, and pumpkin pie spice. Whisk until smooth. If the glaze is too thin, add more powdered sugar 1-2 teaspoons at a time. If too thick, add a tiny bit more milk. Drizzle generously over the completely cooled scones.1 ½ cups (171g) powdered sugar, 1 Tbsp milk, 1 tsp pumpkin pie spice
Nutrition Information (Approximate)
Serving: 1 scone | Calories: 422 kcal | Carbohydrates: 71g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 334mg | Potassium: 119mg | Fiber: 2g | Sugar: 36g | Vitamin A: 2802 IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 3mg
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.