These Spiced pumpkin scones with pumpkin glaze recipe are the perfect fall treat! Tender and moist pumpkin scones sweetened with light brown sugar and molasses, with just the right balance of fall spices, and then topped with a deliciously spiced pumpkin glaze for an extra flavor boost.
Serve this spiced pumpkin sones warm with Honey butter and a hot cup of coffee.😉For more Recipes for Scones, check out these Chocolate Chip Scones, Maple Whole Wheat Scones, Whole Wheat Banana Scones, and Whole Wheat Blueberry Scones with Honey Glaze.
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What are Pumpkin scones?
Pumpkin scones are a pastry typically made with pumpkin puree and a combination of flour, butter, sugar, spices, and sometimes nuts or dried fruit. The ingredients are mixed to form a dough, which is then shaped into triangles or circles and baked until golden brown.
Pumpkin scones can be enjoyed independently, but they are often served with a glaze made from confectioners' sugar, pumpkin puree, and spices. They are a popular autumnal treat and are especially popular in the United States and Canada during the fall season.
Ingredients
Note: The full instructions are provided in the recipe card below.
- All Purpose Flour: It gives structure and texture to the scones.
- Canned 100% pure pumpkin puree: I use Libby’s 100% pure pumpkin puree.
- Eggs: Provides lift, flavor, color, and structure.
- Sugar: For this scone dough, I use ½ cup sugar. Feel free to reduce the amount slightly, but keep in mind that the flavor and texture of the scones will change slightly. For savory flavors, reduce to about 2 teaspoons. Brown sugar also works in this scone recipe. If using brown sugar, whisk it into the wet ingredients to remove any lumps.
- Heavy cream or buttermilk: High-fat dairy makes a more tender, flavorful scone. For a non-dairy version, try using coconut milk.
- Eggs: Bring your eggs to room temperature before mixing them into your scone batter for optimal results.
- Butter: Use unsalted butter to control the taste of your pancakes.
- Baking powder: Helps create a rise in the scones.
- Salt: A pinch of salt balances the flavor profile.
- Clear Vanilla: Pure vanilla extract can be used instead of clear vanilla. I love using this Clear Vanilla; the scent is nostalgic and comforting.
Camila Made Tip: If you’re a vanilla fanatic like me, I highly recommend purchasing this gallon of clear vanilla and throwing in some vanilla beans. I added a whole bunch to mine to make it more concentrated. Then, keep it in your pantry for when you need it. This delicious vanilla bean blend is perfect for any sweets, such as cake, cookies, and so on; when you run out, buy another gallon and refill it.
This homemade vanilla bean extract or flavoring, whatever you want to call it, can be made with vodka instead of clear vanilla, and let it concentrate for 3 to 6 months before use. I like to use clear vanilla so I can use it right away.
Tools You'll Need
- Large Mixing Bowl
- Measuring Cups and Spoons
- Liquid Measuring Cup
- Whisk
- Food Processor or Pastry Cutter
- Long Chef's Knife
- Parchment paper or Silicone baking mat
- Bench Scraper
- 18'' x 13'' Rimmed baking sheet
- Chef's knife
How to Make Pumpkin Scones
Note: The full instructions are provided in the recipe card below.
Set the cubed butter on a plate and place it in the freezer for 15 minutes. Preheat the oven to 400 °F. Line a baking sheet with parchment paper. In a medium bowl, whisk the pumpkin, egg, heavy cream, molasses, clear vanilla, and vanilla until combined. Set aside. In the bowl of a food processor fitted with the blade attachment, pulse the sifted flour, sugars, baking powder, salt, and spices until combined. Add the cold butter to the food processor and pulse until pea-sized pieces remain for about 20 seconds.
Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little until a shaggy dough forms. (It's okay if the dough looks dry; don't overwork it, or the scones will be tough!) Tip the dough out onto the prepared baking sheet. Flour your hands and pat them into an 8-inch circle. Cut the dough into 8 equal triangles and freeze them for at least 15 minutes.
Spread the pumpkin scones on the baking sheet and brush with heavy cream. Bake the pumpkin scones until a toothpick inserted into the centers comes out clean, 18- 20 minutes. Transfer to a rack to cool for about 1 hour.
Whisk all the ingredients in a small bowl until well combined. When the pumpkin scones are cool, spread some pumpkin glaze mixtures on top of each scone and wait about 15 minutes for the glaze to set and serve. Enjoy!
Substitutions
- All-purpose flour: You can use whole wheat flour, pastry flour, or a gluten-free blend instead of all-purpose flour. However, remember that the texture and taste of the scones may differ slightly depending on the flour you use.
- Heavy cream: You can use half-and-half or whole milk instead of heavy cream. However, using heavy cream will result in richer and more tender scones.
- Molasses: You can use honey, maple syrup, or agave nectar instead of molasses. Keep in mind that these substitutions may affect the flavor of the scones.
- Pecans or walnuts: You can omit the nuts or use other nuts, such as almonds or hazelnuts.
- Confectioners' sugar: You can use granulated sugar, brown sugar, or honey instead of confectioners' sugar. However, remember that the glaze's texture may differ depending on the sugar you use.
- Pumpkin puree: You can use freshly roasted pumpkin puree instead of canned. However, canned pumpkin puree is usually more convenient and consistent in flavor and texture.
- Spices: You can adjust the spices used in the recipe to suit your taste. You can also omit or substitute certain spices if you don't have them on hand or don't like their flavor. For example, you can substitute pumpkin pie spice for individual spices if you have it on hand.
Variations
- Chocolate Chips Scones
- Vanilla Scones
- Scones
- Lemon Blueberry Scones
- Pumpkin Scones with Pumpkin Glaze
- Maple Whole Wheat Scones
- Whole wheat Banana Scones
- Whole Wheat Blueberry Scones with Honey Glaze
How to Serve
Pumpkin scones with pumpkin glaze are a delicious treat that can be enjoyed anytime. They are perfect for breakfast, brunch, or as a snack with a cup of coffee or tea. To serve, you can warm the scones up in the oven or microwave for a few seconds to enhance their flavor and texture. You can also serve them at room temperature with whipped cream or cream cheese frosting.
The pumpkin glaze adds a sweet and spicy touch to the scones, but you can also serve them without the glaze. Pumpkin scones can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
How to Store & Reheat
To store: Baked Pumpkin scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
Make Ahead
Pumpkin Scones can be made a day ahead—store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven for 5-8 minutes. Unbaked Pumpkin Scones can be made a day ahead and kept covered in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
How to Freeze
Pumpkin Scones can be frozen for up to 3 months. To freeze Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freeze until solid, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time. To freeze Pumpkin scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months.
Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.
Tips for Making The Best Pumpkin Scones
- Heavy cream or buttermilk: High-fat dairy makes a more tender, flavorful scone. For a non-dairy version, try using coconut milk.
- Keep it cold: If, at any point, the butter begins to melt into the flour mixture, place the entire bowl in the freezer for a few minutes.
- Wet Ingredients: When adding extra wet ingredients to the batter, such as pumpkin, mix the wet and dry ingredients with a fork, stopping before everything is uniform.
- Frozen Butter: Cold butter yields flaky, delicious layers, so it's best to chill butter in the freezer before incorporating it into the dough. Cold butter creates steam as the water evaporates in the oven, which helps trap air and create layers.
- Don't overmix the dough: Mix the scone dough until it comes together to avoid a tough finished product. You want to see lumps in the dough; overworking the dough makes the scones tough.
- Refrigerate the dough: Keeping the dough cold is the key to great scones. Once the scones are shaped, place them in the fridge for 15 minutes to keep them from over-spreading in the oven while baking.
- Try add-ins: This easy scones recipe is versatile and forgiving, so feel free to use any fresh or dried fruit you like. Use your favorite warm spices, and you can even sprinkle some coarse sugar over the top for an extra crunch. If flour, butter, and milk ratios stay the same, you can take liberties with the add-ins; make sure they’re not too wet.
- Brush with cream: While many pastries call for an egg wash, heavy cream will lend a less shiny and even golden brown color while allowing for a tall rise.
- Use a rich binding liquid: This recipe calls for heavy cream, but heavy cream, half-and-half, buttermilk, and full-fat coconut milk are great substitutes. The added fat makes for a tender crumb with crisp corners.
- Keep the ingredients chilled: Butter adds richness and flavor to scones and plays a crucial role in their structure. Keep the butter frozen before mixing for the flakiest scones, and chill the dough again before baking.
FAQ
Why didn't my pumpkin scones rise?
Pumpkin Scones may not rise if the baking powder has lost potency; check the expiration date before using.
How to Prevent the Scones from Overspreading?
Keeping the dough cold is the key to great scones. Once the scones are shaped, place them in the fridge for 15 minutes to keep them from over-spreading in the oven while baking.
How many calories are in a Pumpkin scone?
Pumpkin scone typically contains around 169 calories. However, this number can vary depending on the ingredients used.
What is the trick to making good scones?
The trick to making good scones is not to over-mix the dough.
Why are my scones not light and tender?
Overmixing the dough makes scones hard rather than light and tender; when the dough is mixed too much, the gluten becomes over-developed, and the resulting scones are hard. To avoid this, use a light hand and mix the dough until it just comes together.
What does adding an egg do to scones?
When adding an egg to scones, the egg provides structure and leavening, which results in a more tender final product. The egg's fat also helps create a richer flavor and a moister texture.
Related Recipes:
- Strawberry Scones
- Healthy Scone
- Vanilla scone
- Chocolate Chip Scone
- Lemon Blueberry scone
- Whole Wheat Blueberry scone
Recipe
Easy Pumpkin Scones with Pumpkin Glaze
Tools
Ingredients
- 114 g (½ cup) 100% pure canned pumpkin puree
- 1 large egg , room temperature
- 3 tablespoons heavy cream , more for brushing the top
- 1 tablespoon molasses, such as Grandma's Original or Maple Syrup
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- 250 g (2 cups) all-purpose flour, spooned, leveled-off, and sifted, plus more for dusting
- 50 g (¼ cup) light or brown sugar
- 50 g (¼ cup) granulated sugar
- 1 tablespoon Non-Aluminum baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon freshly grated nutmeg or ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 stick (½ cup) cold unsalted butter, cut into cubes
- ¾ cup toasted pecans or walnuts, chopped optional
For the Pumpkin Glaze:
- 1-½ cups Confectioners' sugar
- 3 tablespoons canned pumpkin purée
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
Instructions
For the Pumpkin Scones:
- Set the cubed butter on a plate and place it in the freezer for 15 minutes. Preheat the oven to 400 °F. Line a baking sheet with parchment paper. In a medium bowl, whisk the pumpkin, egg, heavy cream, molasses, clear vanilla, and vanilla until combined. Set aside.
- In the bowl of a food processor fitted with the blade attachment, pulse the sifted flour, sugars, baking powder, salt, and spices until combined. Add the cold butter into the food processor and pulse only until pea-size pieces remain for about 20 seconds.
- Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it, or the scones will be tough!)
- Tip the dough out onto the prepared baking sheet. Flour your hands and pat them into an 8-inch circle. Cut the dough into 8 equal triangles and freeze them for at least 15 minutes. Spread the pumpkin scones out on the baking sheet and brush with a bit of heavy cream. Bake the pumpkin scones until a toothpick inserted into the centers comes out clean, 18- 20 minutes. Transfer to a rack to cool for about 1 hour.
For the Pumpkin Glaze:
- Whisk all the ingredients together in a small bowl until well combined. When the pumpkin scones are cool, spread some pumpkin glaze mixtures on top of each scone and wait about 15 minutes for the glaze to set and serve. Enjoy!
Notes
- To store: Baked Pumpkin scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
- To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.