Pumpkin Scones
It’s that time of year. Pumpkin time. They’re everywhere. Is it just me, or do they increase in popularity annually? Not that I mind. I live and breathe for the three months a year pumpkin pie is an acceptable dinner option… Is that just me? Whatever, I’m gonna keep consuming whole pies.
As much as I love pumpkin, I am actually really picky about the pumpkin pie alternatives. I hate Pumpkin Spice Lattes. They’re not my jam. I want to show you a few of my favorite fall pumpkin recipes, which I have fine tuned over the years. They’re not super pumpkin punchy, but they’ll get you in the spirit.
The first of many recipes to come is a fabulous breakfast option to go with your morning coffee or PSL or cocoa or apple cider. Fall options are the best options. Anyways! Here’s my quick and easy pumpkin scone recipe. The glaze is not necessary, but a yummy, sugary addition. I made my own pumpkin puree, but canned pumpkin is just as good. I suggest chilling it in a container, so it doesn’t get that metallic flavor.
Ingredients
Scone
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/3 cup packed light-brown sugar
- 1/2 cup unsalted butter* – cold and grated
- 3/4 canned pumpkin puree – chilled (don’t chill in can)
- 4 Tbsp buttermilk
- 1 large egg
- 1 tsp vanilla extrac
Glaze
- 1 cup powdered sugar
- 2 Tbsp half and half , then more as needed
- 1 tbs pumpkin puree
- 1/8 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp nutmeg
*Note on butter. I like to freeze the butter and grate it frozen. It takes a lot of the effort out of cutting it into the flour mixture, in my opinion. Keeping the butter cold is important because that’s what gives the scones a flaky texture. So the faster you work the better! Also if it’s frozen, it stays colder that much longer.
I hear Starbucks has a seasonal pumpkin scone, so why not save some money and impress your friends by making it at home!
Instructions
- Preheat oven to 425°
- Mix all dry ingredients thoroughly in a large mixing bowl.
- Grate frozen butter. If you want to follow tradition: Cut butter into 1/2 inch cubes.
- Mix butter into the dry ingredients. Work quickly to incorporate, so the flour holds together without being wet. Don’t overwork. There will be very small chunks of butter incorporated thoroughly.
- Make a well in the dry ingredients. Crack the cold egg, cold pumpkin puree, cold buttermilk, and vanilla into the well.
- Mix all the ingredients until combined. It will be a firm dough that will hold its shape. It shouldn’t be very sticky.
- Form dough into a a 1 ½ to 2 inch thick disk. Cut into eight equal triangles.
- Place on baking sheet.
- Bake for 15-18 minutes until golden brown.
- While the scones are baking…
- Whisk all the ingredients for the glaze in a bowl. It will be a golden brown color flecked by the spices.
- Pull the scones out and place on cooling rack.
- Dip the top of the scone into the glaze. OR drizzle the glaze on top of the scones. I like to dip them when they’re still a little warm; this allows the glaze to have a smooth top that drips down the sides.
- ENJOY!
I would love to hear all about your favorite pumpkin recipes! Let me know in the comments!