Classic Pumpkin Scones
Pumpkin scones: a classic autumnal treat that is moist and fluffy. They are the perfect mix of sweet and savory, and they're so easy to make! Whether you're craving something sweet or need a quick breakfast idea, these scones are sure to hit the spot. Enjoy!
Ingredients
For the scones:
- 2 cups all-purpose flour use certified gluten-free flour
- 2 tbsp baking powder plus 1/2 tsp
- 1 tsp cinnamon ground
- 1 1/2 tsp pumpkin spice
- 1/2 tsp kosher salt
- 4 oz butter unsalted, or use vegan butter
- 3 oz whipped cream plus 2 tbsp, heavy, or alternatively use vegan whipped cream
- 1 large egg or substitute 1 flax seed stirred into 3 tbsp of water
- 4 oz. pumpkin puree blotted
- 4 oz. brown sugar light, or use raw or organic
- 1 tsp vanilla extract
For the maple glaze:
- 2 tbsp butter unsalted, or vegan butter
- 2 oz. maple syrup
- 1 cup confectioners sugar or organic, raw
- pinch kosher salt to taste
Instructions
Delicious Pumpkin Scones:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt, then add the grated butter. Mix them well.
- In the bowl of your electric mixer, beat the heavy cream, egg, pumpkin puree, brown sugar, and vanilla extract. Then add the flour mixture and beat until light and fluffy.
- On a floured surface, knead the dough to become a ball, then cut the wedges into 8 using a knife (just like in the picture), and place them on a prepared baking sheet.
- Bake the scones for 25-30 minutes, or until lightly brown. Allow them to cool and set them aside.
- Meanwhile, melt the butter and maple syrup in a saucepan. When the butter has melted, remove it from the heat, then add the confectioners' sugar.
- On baked scones, drizzle the maple syrup glaze, serve with coffee or tea, and enjoy!
Notes
Recipe Note
- Before using the pumpkin puree, remove the excess moisture using a paper towel, as they will not be super moist and will taste like a muffin.
- If you are making this in advance, freeze the plain-baked scones for up to 2-3 months, then heat them up according to your liking.
- You can use homemade or store-bought pumpkin spice, but if you buy it, make sure it is not pumpkin filling.
- The substitutions I mentioned are optional. That is up to you.
Nutrition
Calories: 246kcalCarbohydrates: 63gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 33mgSodium: 511mgPotassium: 148mgFiber: 1gSugar: 21gVitamin A: 2343IUVitamin C: 1mgCalcium: 242mgIron: 2mg
Tried this recipe?Let us know how it was!