Perfectly fluffy and seasonally spiced, these Pumpkin Scones are the ultimate autumn delight.
For my 10th birthday way back in the fall of… the year doesn’t matter, I asked my mom if I could have a tea party with my friends. She was happy to oblige and did her best to make it as authentic as she could. That year, instead of cake or cupcakes, my mother made us pumpkin scones, and I’ve adored them ever since.
For the uninitiated, a scone is fluffy with crisp edges, baked to perfection and frequently paired with a nice cup of tea. They’re not the easiest to get right, though (the devil is in the details!); if you skip a step or misjudge your timing they can go wrong very quickly. It took me years to get the recipe just as I remember them from that birthday long ago (but not THAT long ago!). I pored over recipe after recipe to nail the fine details so that you don’t have to!
The origin of the scone is dicey. Some people say it has Scottish origins while others say it comes from England or Ireland. They can be traced back centuries but of course, recipes are updated with the advent of new baking technologies. The scone originated as a quick bread, but unlike most breads, scones don’t have a chewy center.
Scones easily take on the flavors of whatever you add to them, thus making these pumpkin scones a delicious treat, featuring those fall spices we all know and love—cinnamon, nutmeg, clove, ginger, and allspice. While preparing your scones, fold your ingredients in well to ensure flavor in every bite. Like most pumpkin treats, the star of the show is pumpkin, but the additional spices are the perfect supporting cast helping the star shine in its role. Sweet, delicate, spicy, and warm, the flavors in these pumpkin scones taste like sitting by the fireplace on a cool autumn evening. They remind me of that tea party all those years ago, of my grandmother and her homemade pumpkin pie, of Halloween and Thanksgiving. They are the perfect flavor to unlock great memories.
Should my scone mixture be wet?
A major component when baking scones is the consistency of your mix. The mixed ingredients should be moist but not wet. If there is too much liquid, you’re going to have issues come baking time. Your mix should come out of the mixing bowl clean but moist. You’ll feel the moisture in your hands, a little sticky to the touch. Scone mix should be somewhere between dough and batter—not so wet that it’s semi-liquid like a batter but not so dry that it comes together like a dough. Finding that middle-ground consistency is of the utmost important in scones. When your scone mix is formed it should be able to cut and hold shape.
How can I store my leftover scones?
Put your pumpkin scones into an airtight container or wrap them securely in plastic wrap. They can be stored this way at room temperature for up to two days or refrigerated for up to a week. If you have lots of scones, you can freeze them for up to three months, and thaw in the fridge overnight.
Serving Suggestions
Once you’ve perfected your pumpkin scones you can pair them with whatever you’d like. The autumnal flavors of these scones make them a suitable dessert to a holiday feast. Scones also make a great midday treat or even a breakfast baked good. Pair them with a nice cup of coffee or my personal favorite: an English Breakfast or Earl Grey tea.
Pumpkin Scones
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 1/2 cup very cold salted butter diced or grated
- 3/4 cup pumpkin purée
- 1/3 cup buttermilk plus extra for brushing
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 to 3 teaspoons buttermilk
- 1/2 teaspoon vanilla extract
- Optional: 1/4 teaspoon ground cinnamon ginger or cardamom for glaze
Instructions
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt until well mixed.
- Add the cold butter to the bowl. Using a pastry cutter or two forks, cut the butter into the dry mix until it resembles coarse crumbs with some pea-sized pieces.
- Mix in the pumpkin purée, 1/3 cup buttermilk, and vanilla extract with a spatula until just combined, being careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface. Gently fold it over itself and shape into an 8-inch circle. Cut into 8 wedges and place on a baking sheet lined with parchment paper.
- Place the baking sheet with scones in the freezer for 15 minutes. Meanwhile, preheat your oven to 425°F.
- Lightly brush the tops of the scones with additional buttermilk. Bake for 13-15 minutes until golden brown. Cool on a wire rack.
- Whisk together powdered sugar, 2 to 3 teaspoons buttermilk, and 1/2 teaspoon vanilla extract, adding more sugar if too thin. Drizzle over cooled scones.
Leave a Comment