Pumpkin Scone Recipe
The perfect cozy fall treat for breakfast, brunch or afternoon tea. Our flaky, golden scones are packed with autumnal spices, pumpkin puree and pumpkin spice chips then drizzled with a delicious maple icing.
Servings: 8
Calories: 561kcal
Ingredients
For the scones:
- ½ cup cold whole milk (4oz)
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree (122g)
- ⅓ cup granulated sugar (74g)
- 3 cups all-purpose flour (378g)
- 1 teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 10 tablespoons unsalted butter cold (5oz)
- 1 tablespoon pumpkin spice
- 1 cup pumpkin spice chips (6oz) or use cinnamon, white chocolate, or semisweet chocolate chips
- 2 tablespoons coarse sugar for topping (optional)
For the glaze:
- 1 cup powdered sugar sifted (115g or 4oz)
- ½ teaspoon maple extract or maple flavoring
- 1 tablespoon milk or cream more or less for desired consistency
- 1 tablespoon unsalted butter melted
- 1 tablespoon strong brewed coffee decaf is fine too
- pinch of salt
Instructions
- Preheat oven to 375℉. Line a baking sheet with parchment paper and set aside. Line an 8-inch cake pan with plastic wrap with extra hanging over the sides. Sprinkle flour over the plastic wrap. Set aside. The cake pan will be use to form the scone round.
- Whisk together the milk, vanilla, pumpkin puree and sugar. Refrigerate until needed.
- Combine the flour, salt, baking powder, baking soda and pumpkin spice in a large bowl. Cut the butter into 1/2-inch pieces and add to the flour mixture. Blend using a pastry cutter until only small pea size pieces remain.
- Add the pumpkin chips to the flour and butter mixture. Fold together until incorporated.
- Add the milk and pumpkin mixture to the flour and fold together using a spatula until the dough comes together and no dry flour remains. Using lightly floured hands gather the dough together and transfer to the 8-inch cake pan. If sticky, lightly flour the top of the dough. Gently press the dough into the pan to form an even 8-inch round. Place the cake pan in the freezer for 5 minutes.
- Using the plastic wrap as a sling, lift the dough out of the cake pan and place on the prepared parchment lined baking sheet. Discard the plastic wrap.
- Cut the dough into 8 wedges. Lightly brush the tops with a little milk or melted butter. Sprinkle coarse sugar over the scone cake.
- Separate the scones on the baking sheet. Bake for 25 to 30 minutes or until golden brown. Transfer to a wire rack to cool slightly before glazing.
- Whisk the glaze ingredients together in a small bowl. Add more sugar or milk as needed for desired consistency. Drizzle over the scones and serve immediately.
Notes
- Scones can be frozen for up to 3 months.
- These scones are best eaten the day they’re made but will keep for up to 3 days at room temperature well sealed in an airtight container.
- Refrigerate for longer storage.
- Substitute white chocolate chips, cinnamon chips or any kind of chocolate chips for the pumpkin spice baking chip
Nutrition
Calories: 561kcal | Carbohydrates: 77g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 444mg | Potassium: 247mg | Fiber: 4g | Sugar: 36g | Vitamin A: 2905IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 4mg
