Pumpkin Scones Are Simply The Tastiest
Scones are one of the easiest and most satisfying things to bake. Unlike cookies or cakes, they don’t need to be perfectly shaped or even look uniform—so they’re great for beginners. I love making these pumpkin scones because the dough comes together quickly, and you can cut them into rustic wedges or any shape you like. The texture is always wonderfully flaky on the outside and soft on the inside, especially with the addition of pumpkin purée. Plus, they are a perfect snack for fall when pumpkins are in season. Just don’t forget to top them off with a simple glaze for a touch of sweetness!
Did You Know?
Pumpkin adds moisture to baked goods, and using purée in your recipes allows you to reduce the fat content while keeping everything soft and tender. Cooking the scones at a higher temperature helps ensure they rise quickly and create that flaky outer crust. Also, cooking the butter cold into the dough gives scones that crumbly, tender texture we all love!
Yield:
8 scones
Ingredients
2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup cold unsalted butter (cubed)
1/2 cup pumpkin purée
1/4 cup heavy cream
1 egg
1 teaspoon vanilla extract
Cinnamon Glaze:
1 cup powdered sugar
2-3 tablespoons milk or cream
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, brown sugar, baking powder, salt, and spices.
Personal Tip: Cold butter is key to getting flaky scones. Make sure it's chilled before cutting it into the flour.
Using a pastry cutter or your hands, cut the cold butter into the dry ingredients until it resembles coarse crumbs.
Personal Tip: Be careful not to overmix the butter, as it could result in dense scones.
In a separate bowl, whisk together the pumpkin purée, heavy cream, egg, and vanilla extract. Add this mixture to the dry ingredients and mix until just combined.
Personal Tip: Don’t overmix the dough. Combine it just enough so it holds together.
Transfer the dough onto a floured surface and shape it into a round disk about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
Bake for 12-15 minutes, or until the scones are golden brown and cooked through.
Personal Tip: Check at the 12-minute mark to avoid overbaking, which could make the scones dry.
Instructions for Glaze
Let the scones cool slightly before drizzling with glaze.
Whisk together powdered sugar, milk or cream, vanilla extract, and ground cinnamon until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze. Drizzle over cooled scones.
Personal Tip: For a crisper glaze, wait until the scones are completely cool before applying.
Nutritional Information (Per Scone):
Calories: 270, Protein: 4g, Carbohydrates: 38g, Fiber: 2g, Net Carbohydrates: 36g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 55mg, Sodium: 320mg, Sugars: 14g, Glycemic Index: Moderate
If you don't have heavy cream on hand, there are several great substitutes that can work depending on the texture and flavor you're going for in your recipe:
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Milk and Butter: Combine 3/4 cup of milk with 1/4 cup of melted butter to mimic the richness of heavy cream. This is the closest substitute for baking or cooking.
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Half-and-Half: If you have half-and-half, it’s a good stand-in for heavy cream. It won't be as rich, but it works well in most recipes, particularly for sauces or soups.
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Greek Yogurt and Milk: Mix equal parts of plain Greek yogurt and milk to get a creamy consistency without the fat content of heavy cream. This is great for adding richness to soups or baked goods while boosting protein.
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Coconut Cream: If you're making a dairy-free version, coconut cream (the thick part from canned coconut milk) works well in recipes that need a rich texture, though it will add a mild coconut flavor.
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Evaporated Milk: This can be used in place of heavy cream, especially in sauces and soups, as it has a similar texture but with fewer calories.
Each substitute will work depending on the recipe, so it’s good to think about the overall flavor and texture you want!
Kitchen Tips, Great Ideas, How to Save Money
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Use Leftover Pumpkin Purée: If you have leftover pumpkin purée from another recipe, this is a perfect way to use it up. Freeze any extra in small portions for future baking projects. Pumpkin purée freezes well and will keep for several months.
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Grate the Butter for Easier Mixing: If cutting butter into flour seems tricky, try grating cold butter with a box grater. This ensures the butter gets evenly distributed and helps create a flaky texture without overmixing the dough.
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Adjust the Spice Levels: Feel free to increase or decrease the amount of spices to suit your taste. If you prefer a stronger flavor, add more cinnamon or ginger to the mix. You can also use store-bought pumpkin pie spice to simplify the process.
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Try Whole Wheat Flour: For a healthier twist, substitute half of the all-purpose flour with whole wheat flour. This adds fiber and a nutty flavor without significantly altering the texture.
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Freeze the Dough for Later: If you want to make the dough ahead of time, shape it into wedges and freeze it on a baking sheet. Once frozen, transfer the wedges to a freezer-safe bag. Bake them directly from the freezer—just add a few extra minutes to the baking time.
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Glaze Customization: You can flavor the glaze with spices, citrus zest, or even espresso powder for added flavor. For a sugar-free alternative, use a powdered sugar substitute like erythritol.
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Dairy-Free Option: Replace the butter with a plant-based alternative and swap the cream for oat or almond milk. The scones will still be tender, and the flavor will remain excellent.
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Bake in Batches: Double or triple the recipe to bake larger batches. These scones freeze well, and you’ll always have some on hand for unexpected guests or quick snacks.
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Store Properly: Once cooled, store the scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked scones and thaw them as needed.
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Add Extras: You can add nuts, like pecans or walnuts, or even chocolate chips to the dough for extra texture and flavor. Simply fold in your favorite add-ins before shaping the dough.
Let’s Learn About Using Pumpkin in Baking
Pumpkins are one of the most versatile vegetables in baking. They are typically grown in large fields and are part of the squash family. While some pumpkin crops are sprayed with pesticides, it’s always best to look for organic varieties or wash them thoroughly if using fresh pumpkins. You can make your own pumpkin purée by roasting the flesh of a fresh pumpkin and blending it until smooth. However, a high-quality canned pumpkin purée is a great alternative—it's convenient, consistent, and often has a richer texture than homemade versions. When buying canned, look for 100% pumpkin with no added sugars or preservatives.