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!

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Prep Time 20

Cook Time 25

Total Time 45

Course Breakfast, Scones

Cuisine British

Servings 8 Scones

Calories 246 kcal

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.

Ingredients Note

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.

Keyword fall season, pumpkin puree, pumpkin scones, scones