These pumpkin scones are fluffy, warm, and bursting with fall flavors! With a drizzle of sweet maple icing on top, they make the perfect treat for breakfast or snacks.
Every time I bake these, my kitchen smells like a cozy autumn day. I love enjoying them with a hot cup of tea—it’s like a hug in food form! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for scones. If you want a healthier option, you can use whole wheat flour. Just know they’ll be denser, so you might want to add a little extra baking powder to help lift them.
Pumpkin Puree: Canned pumpkin puree works great and is super convenient. If you have fresh pumpkin, you can roast and puree it instead for a fresher flavor. Just ensure there’s no excess water to avoid soggy scones!
Spices: The combination of cinnamon, nutmeg, and ginger is classic for fall. If you don’t have cloves or ground ginger, feel free to leave them out or use pumpkin pie spice as a shortcut!
Cold Unsalted Butter: Keep your butter cold for flaky scones. If you’re dairy-free, you can substitute with coconut oil, but it may alter the flavor a bit. Just ensure it’s solid and not melted.
How Do You Achieve the Perfect Scone Texture?
Getting that perfect scone texture can be tricky! The key is in how you handle the dough. Here are some easy steps to follow:
- Mix dry ingredients gently to combine. Avoid overmixing to keep the scones light and fluffy.
- When cutting in the butter, stop as soon as the mixture resembles coarse crumbs. Some buttery pieces are okay—they’re what make the scones flaky!
- Don’t forget to handle the dough as little as possible. The more you work it, the tougher the scones may become.
- Shaping the dough into a disc helps maintain tenderness. Try not to flatten it too much; a thicker disc leads to better rise.
Delicious Pumpkin Scones with Maple Icing
Ingredients You’ll Need:
For the Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated 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 (optional)
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 cup pumpkin puree (canned or fresh)
- 1 large egg
- 1 teaspoon vanilla extract
For the Maple Icing:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream (adjust for your desired consistency)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare, plus an additional 18-22 minutes for baking. You’ll spend a little time mixing the ingredients, but the homemade scones are worth every minute!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. This makes cleanup easier too!
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This blend gives the scones a warm, spicy flavor perfect for fall!
3. Add in the Butter:
Add the cold butter pieces into the flour mixture. Use a pastry cutter, two knives, or your fingers to mix until the mixture looks like coarse crumbs. This step makes your scones flaky!
4. Combine Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, egg, and vanilla extract until well combined. This adds moisture and delicious pumpkin flavor to your scones.
5. Bring It All Together:
Pour the wet mixture into the dry ingredients. Gently stir until just combined—this is important! Overmixing can lead to tough scones.
6. Shape the Dough:
Transfer the dough to a lightly floured surface and shape it into a round disc about 1-inch thick. Aim for gentle handling to keep the scones light!
7. Cut and Arrange:
Cut the disc into 8 equal wedges, like a pizza. Place each wedge on your prepared baking sheet, ensuring they have space between them to expand while baking.
8. Bake:
Bake the scones for 18-22 minutes or until they are golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
9. Make the Maple Icing:
While the scones are baking, prepare the maple icing. In a small bowl, whisk together the powdered sugar, maple syrup, and vanilla. Add milk or cream, one tablespoon at a time, until you achieve a drizzle-able consistency.
10. Cool and Drizzle:
Once baked, remove the scones from the oven and let them cool for a few minutes on a wire rack. Then, drizzle the warm scones generously with the maple icing. Let it sit for a moment to set!
11. Enjoy:
Serve the scones warm with your favorite hot drink. They are perfect for cozy mornings or sharing with friends and family during gatherings.
This recipe delivers tender, pumpkin-spiced scones adorned with a sweet and smooth maple glaze—you won’t be able to resist!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, be sure to roast it, then puree it until smooth. Just make sure to drain any excess moisture, as it can make the scones too wet.
How Should I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, wrap them well and freeze for up to 3 months. Just thaw and reheat in the oven for best results!
Can I Make These Scones Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free blend. Make sure to choose one that includes xanthan gum for the best texture. The scones may be denser but still tasty!
What Can I Substitute for Maple Syrup in the Icing?
If you don’t have maple syrup, you can use honey or agave syrup as a substitute. They will alter the flavor a bit, but the icing will still be delicious!
