Pumpkin Scones

Fall in Love with Pumpkin Scones: The Perfect Autumn Treat

As the leaves begin to change and the air turns crisp, there's nothing quite like the smell of freshly baked pumpkin scones wafting through your kitchen. This delightful treat perfectly captures the essence of fall, combining the warm flavors of pumpkin and spices with a tender, flaky texture that will have everyone coming back for more. If you’re looking for a cozy recipe to embrace the season, these pumpkin scones are a must-try!

Pumpkin scones are not just a treat for the taste buds; they’re also incredibly versatile. Perfect for breakfast, an afternoon snack, or as a delightful addition to a fall gathering, they bring warmth and comfort to any occasion. Plus, they can be enjoyed fresh out of the oven or with a drizzle of sweet maple glaze for an extra touch of indulgence.

Ingredients You'll Need: To whip up a batch of these delicious scones, gather the following ingredients: all-purpose flour, baking powder, ground cinnamon, pumpkin pie spice, salt, butter, heavy cream, egg, pumpkin puree, light brown sugar, ,vanilla extract, maple syrup, and confectioners sugar.

Step-by-Step Instructions:

Preheat and Prep: Start by preheating your oven to 400°F and lining your baking sheets with parchment paper or silicone mats. If you're planning to make mini scones, have two sheets ready to go!

Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Then, grate the frozen butter and add it to the flour mixture. Use a pastry cutter, fork, or your fingers to combine until you have pea-sized crumbs.

Wet Ingredients Unite: In a separate small bowl, whisk together 1/3 cup of heavy cream, the egg, pumpkin puree, brown sugar, and vanilla extract. Drizzle this mixture over the flour mix and combine until everything is just moistened.

Shape the Dough: On a floured surface, shape the dough into a ball. Press it into an 8-inch disc or two smaller 5-inch discs if you prefer mini scones. Cut into wedges.

Prepare for Baking: Arrange the scones on the prepared baking sheets, brushing them with remaining heavy cream and sprinkling with coarse sugar for added crunch.

Bake to Perfection: Bake larger scones for 20-25 minutes or until lightly browned, and find joy in the aroma filling your kitchen.

Whip Up the Glaze: While the scones cool, melt the butter and maple syrup in a small saucepan over low heat. Whisk in sifted confectioners’ sugar, adding a pinch of salt to taste.

Glaze and Enjoy: Drizzle this heavenly glaze over the warm scones, and watch as they disappear!

These pumpkin scones are a delightful combination of flavors – the warm cinnamon and spices fuse beautifully with the rich pumpkin, while the buttery dough creates a tender, crumbly texture. The addition of the maple glaze adds a sweet finish that perfectly complements the spices. For the ultimate experience, pair these scones with a steaming cup of spiced chai, a rich coffee, or even a cozy hot chocolate. They’re perfect for sharing with friends or enjoying solo while curled up with a good book!

So what are you waiting for? Embrace the cozy vibes of autumn and treat yourself and your loved ones to these pumpkin scones! This recipe is not just about baking; it’s about creating warm memories filled with delicious flavors. Try it out today, and you’ll find that every bite is a celebration of the season. Bake a batch, and let the fall festivities begin!

Pumpkin Scones

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients

-          2 cups all-purpose flour

-          2 and 1/2 teaspoons baking powder

-          1 teaspoon ground cinnamon

-          1 and 1/2 teaspoons pumpkin pie spice

-          1/2 teaspoon salt

-          1/2 cup unsalted butter, frozen

-          1/3 cup + 2 Tablespoons heavy cream, divided

-          1 large egg

-          1/2 cup canned pumpkin puree, blotted

-          1/2 cup light brown sugar

-          1 teaspoon pure vanilla extract

Maple Glaze

-          2 Tablespoons unsalted butter

-          1/3 cup pure maple syrup

-          1 cup sifted confectioners’ sugar

-          pinch salt, to taste

Instructions

1. Begin by preheating your oven to 400°F and adjusting the baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mats. If you're making mini scones, it's best to use 2 baking sheets. Set them aside.

2. To make the scones, start by whisking together the flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl. Grate the frozen butter and add it to the flour mixture. Combine it with a pastry cutter, fork, or your fingers until the mixture comes together in pea-sized crumbs. Set it aside.

3. In a small bowl, whisk together 1/3 cup of heavy cream, the egg, blotted pumpkin, brown sugar, and vanilla extract. Drizzle this mixture over the flour mixture and combine everything until it's moistened.

4. With floured hands, shape the dough into a ball and transfer it onto a floured work surface. Press it into a neat 8-inch disc and use a sharp knife to cut it into 8 equal wedges. If you want smaller scones, press the dough into two 5-inch discs and cut each into 8 equal wedges.

5. Place the scones at least 2 inches apart on the prepared baking sheet(s). Use a pastry brush to brush the scones with the remaining heavy cream and sprinkle them with coarse sugar, if desired, for a nice crunch.

6. Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Once done, remove them from the oven and allow them to cool for a few minutes as you prepare the icing.

7. To make the glaze, melt the butter and maple syrup together in a small saucepan over low heat, whisking occasionally. Remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle the glaze over the warm scones.

8. These scones are best enjoyed right away, but any leftovers can be kept at room temperature or in the refrigerator for an extra 2 days.

Yield: 8 scones