When I first started baking, scones were among the first few recipes that I tried and tested. I loved the simplicity of scones, and how easy they are to make.
Naturally, when I was living in the United States last fall and pumpkins were everywhere, I knew that I had to make a batch of pumpkin spice scones that featured the flavors of this popular winter squash, and warming spices as well.
I remember savoring them the moment they came out of the oven, eating one after the other because they were just too good for me to stop.
These pumpkin spice scones are my personal tribute to those beautiful fall memories, and I want to show you today how easy they are to make.
If you’ve already had enough of those overly sweet pumpkin desserts – classic pie or cheesecake bars, anyone? – but still want to make use of the bounty of the harvest, I can assure you that this recipe is your answer.
In my opinion, much like my apple caramel version, these autumnal scones are the perfect baked good for the season!
If you’ve never made scones before, don’t be afraid. They’re much easier than they may seem to prepare in your own kitchen.
When baking, it’s important to consider how you work the dough, and to knead it well – but not excessively – until it comes together. Here in Argentina where I currently live, people say you have to amasar con ganas – which literally means to knead the dough with desire, or better said, with intention.
The trick is in combining both the dry and wet ingredients together and then kneading the dough until it is smooth and can easily be shaped into a circle. Once that’s done, all you need to do is to cut and bake them until they are golden brown.
I like to cut mine into wedges, but you could just as well cut out circles instead.
That’s how easy it is to make these scones. Ready to make a batch right now? Let’s go straight to the recipe!Print
Moist, soft pumpkin spice scones are a subtly sweet treat to enjoy for breakfast on a cold fall morning, or alongside an afternoon cup of tea.
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 stick (4 ounces) cold unsalted butter
- 3/4 cup unsweetened pumpkin puree (fresh or canned)
- 1 large egg
- 3 tablespoons heavy cream
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F.
- Whisk the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves together in a large bowl until combined.
- Grate the butter with the coarse side of a box grater. Scatter the grates over the flour mixture. Cut the butter into the flour with a pastry cutter or two butter knives until you get a sandy texture that resembles cornmeal.
- In a separate bowl, combine the pumpkin puree, egg, heavy cream, honey, and vanilla extract. Whisk well until the ingredients are blended together completely.
- Pour the pumpkin mixture into the flour mixture and stir well until you get a soft dough. It will still be quite crumbly.
- Transfer the dough to a floured piece of parchment paper and knead it well with floured hands until it comes together.
- Use your hands to shape it into a circle about 2 inches thick, and then slice it into 8 even triangles.
- Transfer the parchment paper with the dough triangles onto a baking sheet. Reposition the wedges so that there is about 1 inch of space in between each one.
- Transfer the baking sheet to the middle rack in the oven. Bake 12-15 minutes, or until the scones are golden brown and a toothpick inserted in the center of one comes out clean.
- Transfer the scones onto a cooling rack. Let the scones cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 mintues
- Category: Scones
- Method: Baking
- Cuisine: Baked Goods
Keywords: scones, pumpkin, spice
Cooking by the Numbers…
Step 1 – Preheat Oven and Prepare Mise en Place
Begin by preheating the oven to 350°F.
To improve your baking routine, it’s important to first read through the entire recipe and make sure you have everything you need an understand the prep procedures.
Gather all of the necessary cooking equipment and utensils. Measure each of your ingredients, both wet and dry, so they will be ready to go.
You can make your own unsweetened pumpkin puree with Foodal’s help, but a store-bought version will work just as well here.
I loved making and freezing large batches when I would visit the farmers markets in the fall!
Step 2 – Combine Dry Ingredients and Butter
Grate the butter with the coarse side of a box grater and scatter the pieces over the flour mixture. Cold butter is best for this step – it will be difficult to grate room temperature or softened butter.
Cut the butter into the flour with a pastry cutter or two butter knives, until it resembles cornmeal.
Step 3 – Combine Wet and Dry Ingredients
In a separate bowl, combine the wet ingredients. Add the pumpkin puree, honey, heavy cream, egg, and vanilla. Whisk until all of the ingredients are combined completely.
Pour the pumpkin mixture into the flour mixture, thoroughly scraping the bowl with a rubber spatula so you don’t waste anything. Stir well until a soft, crumbly dough forms.
Transfer the dough to a floured piece of parchment paper and knead it well with floured hands until a smooth dough comes together. Be careful not to excessively overwork the dough, or your final product will not come out light and tender.
I like to work directly on the parchment paper – that way, I’m not making too much of a mess on my kitchen table or counter that I need to clean up later, and I can then easily transfer the entire thing to the baking sheet.
Step 4 – Shape
Use your hands to shape the dough into a circle that’s about two inches thick, and then cut it into 8 even triangles – the way you would slice a pizza in wedges.
If you prefer, use a floured cookie or biscuit cutter to cut it into circles instead, and push the remaining dough back together to continue cutting circles out until you have used most of it up.
Transfer the parchment paper with the dough triangles onto a baking sheet.
Reposition the wedges so that there is about 1 inch of space between each one. You need to do this so that they bake evenly on all sides.
Step 5 – Bake
Place the sheet in the middle of the oven and bake for 12 to 15 minutes, or until the scones are golden brown and a toothpick inserted in the middle comes out clean.
Immediately transfer each wedge to a cooling rack. Let them cool for about five minutes before serving.
Drizzle and Impress
In my opinion, these treats are amazing on their own, or served with a smear of butter.
But if you prefer to sweeten them up a little more, you can always drizzle a bit of honey on top of the baked scones, or some other type of glaze of your choosing.
Try a simple powdered sugar icing with a touch of vanilla extract or orange zest.
Or use our super easy spiced glaze, that you can make with freshly ground spices.
Not only will a drizzle of honey or sweet sugar glaze increase the flavor impact even more, the gorgeous presentation will also impress your guests.
What other types of sweet pumpkin treats do you like to make at home? Let us know in the comments below.
Looking for seasonal recipes that are more on the savory side to serve for dinner or as an appetizer? Pumpkins are incredibly versatile in the kitchen, and can be used in many different recipes. Try these next to continue celebrating the fall harvest in creative ways:
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.