Spiced Pumpkin Scones
- PREP 30min
- COOK 15min
- TOTAL 45min
These incredible pumpkin scones are inspired by a treat sold at Starbucks many years ago! I know it looks like a lot of ingredients, but trust us, this pumpkin scones recipe is really easy to make. I’ve included two glazes, and they are incredible, but you can always stick with just one or leave the scones plain. We’ve had them all three ways and loved them all.
You Will Need
Pumpkin Scones
2 cups (280 grams) all-purpose flour
1/3 cup (65 grams) brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
8 tablespoons (115 grams or 1 stick) cold unsalted butter
1/2 cup (115 grams) pumpkin puree, see our homemade pumpkin puree recipe
1 tablespoon molasses (we use Blackstrap Unsulphured Molasses)
3 tablespoons half and half or cream
1 large egg
2 teaspoons vanilla extract
Vanilla Glaze
1 cup (125g) powdered sugar, sifted
1 tablespoon heavy cream, or more as needed
1/8 teaspoon vanilla extract
Pumpkin Spice Glaze
1 cup (125g) powdered sugar, sifted
1 to tablespoon heavy cream, or more as needed
1 tablespoon pumpkin puree
1/4 teaspoon ground cinnamon
1/8 teaspoon cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Directions
Make Pumpkin Scones
Center a rack in the middle of the oven. Preheat the oven to 400ºF (204ºC). Line a baking sheet with parchment paper and set aside.
Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until blended.
Cut the cold butter into small cubes, then scatter over the flour mixture.
Use a pastry cutter or your hands to “cut” the butter into the flour until the mixture resembles coarse cornmeal with a few pea-sized bits of butter, about 5 minutes. (You can use the pulse function of a food processor for this step.)
Whisk the pumpkin puree, molasses, cream, egg, and vanilla extract in a separate bowl until blended.
Stir the pumpkin mixture into the flour and butter mixture until a soft dough forms. Transfer the dough to a floured surface. Knead 3 to 4 times until it comes together.
Pat the dough into a 10-inch by 7-inch rectangle (or use a rolling pin).
Cut the rectangle into 8 rectangles, then cut each rectangle into 2 triangles, making 16 scones.
Transfer the scones to the baking sheet, then bake for 10 to 15 minutes, or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely.
Glaze the Scones
To make the vanilla glaze, whisk powdered sugar with 1 tablespoon of cream and the vanilla. If it is too thick, add a little more cream.
To make the pumpkin spice glaze, whisk powdered sugar with 1 tablespoon of cream, pumpkin puree, cinnamon, cloves, nutmeg, and ginger. If it is too thick, add a little more cream.
Dip the cooled scones directly into the vanilla glaze, then place them on the cooling rack, glazed side facing up.
Use a spoon to drizzle a zigzag pattern of the pumpkin spice glaze across each scone. Wait 15 minutes or until the glaze has set, and then enjoy!
Adam and Joanne's Tips
- Storing: Pumpkin scones are best eaten fresh. If you do have leftovers, your best bet for keeping them fresh is to freeze them. Freeze baked and cooled scones until hard, then transfer to resealable plastic bags. Freeze for up to 1 month. Thaw overnight in the fridge.
- Make ahead: You can freeze unbaked scone dough. Chill cut scones in the freezer until firm, and then transfer to resealable plastic bags. Keep up to a month. Bake in a 400ºF oven straight from the freezer. (They may take a few extra minutes).
- Molasses: This adds a backbone to the flavor of these scones. You can leave it out or substitute maple syrup if you do not have any and do not wish to buy a whole bottle for 1 tablespoon.
- The nutrition facts provided below are estimates.