These pumpkin spice scones are so fluffy and buttery and are a perfect fall treat! They are each decorated with a perfectly spiced glaze.
Scones are a tall, light and fluffy confection. They are perfect to have as breakfast, or as a treat to enjoy with tea or coffee. These sconces in particular, have the addition of pumpkin puree and pumpkin spice in them, which makes them a perfect fall treat.
To amp up the pumpkin spice flavour, I put pumpkin pie spice in the icing as well! This icing is the perfect accompaniment for this scone.
My tips for making perfect pumpkin spice scones:
- Cold Butter - Cold butter helps create all those flaky layers. So make sure you use butter that is straight from the fridge.
- Don't over mix - Use your hands to combine the ingredients together while in the bowl. Pick up a handful and rub it to create sheets of butter. Sheets of butter will create a better flaky layer than clumps of butter would.
- Fold the dough - When the dough is just about fully mixed together, pour it out onto your floured work surface and fold it over on it's self several times until everything is combined.
What ingredients do I need to make pumpkin spice scones?:
- Pumpkin puree - You want the pumpkin puree, not the pumpkin pie filling. We add in our own spices and flavour
- Brown sugar - the molasses in the brown sugar is so much nicer in fall baked goods than granulated sugar
- Egg - adds structure
- Heavy cream - for moisture
- Baking powder & baking soda - Many recipes only have baking powder in it. I feel the addition of baking soda ensures a tall fluffy scone
- Pumpkin pie spice - I used my own recipe for pumpkin pie spice, or you can use a store bought one
- Salt - just a little bit adds a ton of flavour
- Flour - I use all purpose flour
- Cold butter - I mix my cold butter into the dry ingredients with a pastry cutter
- Vanilla - to increase flavour
Here are some more pumpkin recipes:
Pumpkin Spice Scones
- ½ cup (115g) pumpkin puree
- ⅓ cup (66g) brown sugar, packed
- 1 large egg, whisked
- ⅓ cup (80g) heavy cream
- 1 teaspoon (4.9ml) vanilla extract
- 2 cups (250g) all purpose flour
- 1 teaspoon (4g) baking powder
- ½ teaspoon (2.4g) baking soda
- 2 teaspoons (4g) pumpkin pie spice
- ½ cup (115g) butter, cold
- 1 ½ cups (188g) icing sugar
- 2 tablespoons (30g) milk
- ¼ teaspoon (0.5g) pumpkin pie spice
- Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl combine pumpkin puree, brown sugar, egg, heavy cream and vanilla; set aside.
- In a large bowl whisk together the flour, baking powder, baking soda and pumpkin pie spice.
- Cut the cold butter into the flour using a pastry cutter, until the butter is approximately pea sized. Use your hands to pick up the flour mixture and rub it between your hands to create thin sheets of butter. This will create flaky layers in the scones. Continue until all the butter has been flattened into sheets.
- Pour the pumpkin mixture into the flour and butter mixture and gently mix it until it is almost mixed together. Dump the mixture onto a floured work surface. Use your hands and gently fold the dough over itself. Pat it down gently with your hands and fold again. Continue this until the mixture comes together.
- Gently pat the dough down and form it into a circular shape that is about 2 inches thick. Slice the dough into 8 triangular pieces and place them on the prepared baking sheet. Place the baking sheet with the scones on it into the freezer for a few minutes to get the butter cold again. This will ensure flaky layers.
- Bake for 20 - 22 minutes, or until the scones have puffed up and are firm to the touch. Do not let the tops brown as you don't want a dry scone. Let the scones cool on the pan for 10 minutes and then transfer them to a wire rack to cool completely.
- While the scones are cooling, prepare the glaze. Combine the icing sugar and pumpkin pie spice in a small bowl. Add the milk, a little bit at a time, until a thick glaze forms.
- Transfer the glaze to a small piping bag, or into a zip lock bag and snip off the end. Pipe the glaze onto the cooled scones to create a zigzag pattern. Let the glaze harden for 15 minutes before serving.
- Instead of buying pumpkin pie spice, you can make your own with my recipe here.
- These scones are best eaten the day they are made, but will last up to 2 days in an airtight container at room temperature.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 81mgCarbohydrates: 39gFiber: 1gSugar: 9gProtein: 5g
All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.