Description
These Spiced Baked Pumpkin Scones are a perfect autumn treat, combining warm spices and pumpkin puree for a moist, flavorful bite. They are lightly glazed with a sweet cinnamon-vanilla icing that adds a lovely finishing touch, ideal for breakfast or afternoon tea.
Ingredients
Scale
Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup canned pumpkin puree
- 1/3 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Pinch of cinnamon (optional)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well blended.
- Cut in butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the texture resembles coarse crumbs.
- Mix wet ingredients: In a separate bowl, whisk together the pumpkin puree, buttermilk, egg, and vanilla extract until smooth and well combined.
- Combine wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently just until a dough forms; avoid overmixing.
- Knead dough lightly: Turn the dough out onto a floured surface and knead gently a few times to bring it together without overworking.
- Shape and cut dough: Pat the dough into a 1-inch thick circle. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
- Arrange on baking sheet: Transfer the scones to the prepared baking sheet, spacing them apart so they don’t touch as they will expand during baking.
- Bake scones: Bake in the preheated oven for 15-20 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Prepare glaze: While the scones bake, whisk together powdered sugar, milk, vanilla extract, and cinnamon (if using) until smooth.
- Cool and glaze: Let the scones cool for a few minutes on the baking sheet, then transfer them to a wire rack. Drizzle or spread the glaze over the warm scones and let it set before serving.
Notes
- Make sure the butter is very cold for best flaky texture.
- Do not overwork the dough to keep scones tender.
- Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
- For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice.
- Glaze can be omitted or replaced with a simple dusting of powdered sugar for less sweetness.
