How to Make the Best Pumpkin Scones

These moist, tender scones are made with butter and sour cream for melt-in-your-mouth deliciousness. To top it off, they’re drizzled in sweet cinnamon icing that brings out all of the autumn flavor.

These delicious muffins can be prepared, stored in the freezer, then baked when you need them on busy holiday mornings!

Chill the Butter

Chilling the butter before baking is essential in producing tender and flaky scones. As the cold butter expands in the oven, creating pockets of steam that pushes them upward and outward, yielding fluffy, light scones with just the right amount of crunch.

To create the ideal scones, utilize only cold butter that has been chilled before mixing in. Frozen butter cut into fine pieces or grated butter chilled before mixing can be ideal as this makes the batter easier to work with and gives your scones a rustic charm!

Begin by whisking together flour, baking powder, sugars, pumpkin pie spice, and salt in a large bowl. Then use a pastry cutter or two forks to cut cold cubed butter into the dry ingredients until you see small pea-sized crumbs. Finally stir in pumpkin puree, egg, heavy cream and vanilla extract until fully combined.

Once your dough is ready, turn it out onto a lightly floured surface and knead it quickly yet gently several times. Be mindful not to overwork the dough, as this could result in tough, dry scones.

Once your dough is smooth and elastic, shape it into a ball. Transfer to a sheet pan lined with parchment paper. Bake the scones at 400degF for approximately 22 minutes or until they are golden brown on top and the insides are warm. Remove from the oven and allow them to cool on the pan for 5-10 minutes before serving.

You can freeze unbaked scones in a single layer on a sheet pan for up to 3 months, then bake them directly from frozen when needed. Or store them airtight in an airtight container in the refrigerator for up to five days.

Don’t Overwork the Dough

When making scones, it is essential to mix the dough gently. Over-mixing can result in tough textures and dry scones. If necessary, add additional liquid into your flour mixture as you stir; however, only until everything has been moistened.

Begin by sifting together flour, baking powder, salt, and spices. Cut butter into small pieces and work it into the flour until it resembles pea-sized crumbs – this helps prevent your scones from sticking to the pan while baking.

Add the egg, milk, and pumpkin puree to the dry ingredients. Use a fork or pastry cutter to stir in butter to blend well into the flour mixture.

Once the dough is mostly combined, turn it out onto a lightly floured surface and knead it four or five times until it comes together. Note: the texture may still be slightly sticky and crumbly at this stage.

Place the kneaded dough on a parchment-lined baking sheet and brush with half and half. Bake for 13-15 minutes, or until tops are golden brown and toothpick inserted in center comes out clean. Transfer scones to wire rack to cool completely.

If the scones are still too soft, place them back into the oven for about 5 minutes. This will allow any residual heat and steam to fully bake the insides of the scones.

Make these delicious pumpkin scones even nuttier by substituting 1/2 cup chopped pecans for walnuts in the dough before adding pumpkin puree. For an even nuttier experience, toasting the pecans before mixing them in will enhance their flavor and nuttiness even further.

For an extra special touch, glaze the scones with cinnamon maple glaze. This classic flavor pair pairs perfectly with coffee or tea!

These scones are an easy fall treat that you can make for brunch or any time of the day. They go perfectly with tea, coffee or a warm cup of cocoa.

Add a Glaze

One of the secrets to delicious pumpkin scones is a decadent glaze. You can make it simple with powdered sugar and cream or add cinnamon and maple syrup for an irresistibly flavorful maple glaze. No matter which glaze you opt for – plain or spiced – rest assured that these treats will be sure to please both family and guests!

Start by cutting cold butter into the dry ingredients with either a pastry cutter or fork until they resemble small pea-sized crumbs. You may need to add a splash of milk here and there to prevent dry crumbs from getting lost in your dough.

Once that is done, stir in the egg, blotted pumpkin, milk, and vanilla extract. Be careful not to overmix as this will cause your scones to be dense and tough.

Add some nuts or warm spices like ground cardamom, ginger, and cloves for an enchanting flavor and crunchy crunch to your scones.

Next, lightly but quickly knead the dough several times. If it seems too stiff to handle, tuck it in and continue kneading to loosen it. Finally, transfer to a floured surface and incorporate more flour until everything comes together.

This is the secret to creating a tender and flaky scone that bakes up moist and tender. As it bakes, the butter melts into the dough as you bake it – creating an ultra-flaky and delicious treat sure to please everyone in your family!

Mini pumpkin scones can also be made. To achieve smaller portions, knead the dough into mini discs and cut it into wedges. Place on a baking sheet and bake for around 15 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Shape the Dough

Scones are a classic breakfast pastry that’s both easy to make and delicious. However, it’s essential to know how to shape them correctly so they rise correctly and remain soft and fluffy throughout baking.

First, shape the dough into a round disk. This will help it maintain its shape during baking and provide it with its best texture.

Begin by mixing flour, baking powder, sugar, salt, and pumpkin spice together in a large bowl. Next, cut butter into the dry ingredients using a pastry cutter or pulse it with a food processor until the mixture resembles fine crumbs with small uneven pieces of butter.

Add the egg, milk, and pumpkin puree to the dry ingredients and stir until completely combined. This should create a sticky dough that you can knead and roll into a circle for shaping.

Gently fold the dough over on itself several times to incorporate any remaining dry spots. Now, your dough should be about 80% combined; if not, knead it a few more times to incorporate those remaining dry bits and bring it together.

If the dough is still dry, add more liquid (cream) until it’s moist enough to form a dough ball. Continue adding additional amounts until your mixture has fully moistened.

Once the dough has been formed into a ball, place it on a lightly floured surface and knead for 5 minutes. This helps the gluten develop properly, enabling your scones to rise evenly.

Preheat the oven to 400 degrees Fahrenheit and prepare to bake your scones. For best results, brush the tops of each one with some heavy cream before placing in the oven – this will give them a golden brown exterior and moist interiors.

These healthy scones are perfect for fall! They’re tender, flaky, and packed with pumpkin spice flavor – plus gluten-free and dairy free! To top it off with a simple maple glaze that is so sweet and finger-licking good.