These pumpkin scones are soft and fluffy, bringing that warm fall flavor right to your kitchen. Topped with sweet maple icing, they are perfect for breakfast or a cozy snack!
Who can resist the smell of baking pumpkin treats? I love enjoying these scones with a hot cup of tea, and if I’m being honest, I sometimes eat them for breakfast… and lunch! 😂
Key Ingredients & Substitutions
All-purpose flour: This is the base for your scones. If you’re looking for a gluten-free option, you can try a 1:1 gluten-free flour blend. It should work just fine!
Pumpkin puree: Use canned pumpkin for convenience, but fresh pumpkin works if you have it. Just make sure to cook and puree it well before using. It gives a fresh flavor!
Butter: Cold unsalted butter is crucial for flaky scones. If you’re out of butter, you can use margarine or even coconut oil in a pinch, but it may change the texture a bit.
Maple syrup: This adds a lovely sweetness to the icing. If you’re in a bind, honey or agave syrup can be used instead, but maple really is best for that special flavor!
How Do I Achieve Fluffy and Tender Scones?
The key to light and fluffy scones is not to overmix your dough. When combining wet and dry ingredients, use a gentle hand. The goal is to just bring everything together without kneading it like bread.
- Make sure your butter is cold; this helps create steam when baking.
- Cut the butter into the flour mixture until it’s crumbly, leaving some small chunks for flakiness.
- When shaping the dough, pat it out gently instead of rolling it, to keep the air in.
Lastly, don’t skip brushing with heavy cream before baking. It gives your scones a beautiful golden crust that looks as good as it tastes!
Delicious Pumpkin Scones with Maple Icing
Ingredients You’ll Need:
For the Scones:
- 2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 6 tablespoons cold unsalted butter, cubed
- 2/3 cup canned pumpkin puree (not spiced)
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream (plus extra for brushing)
For the Maple Icing:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream (adjust for desired drizzle consistency)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 20 minutes for baking, totaling around 35 minutes. You’ll be enjoying these delightful scones in no time!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheet:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper so your scones won’t stick.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, oats, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mixing these dry ingredients well helps them combine and enhances the flavors.
3. Cut in Butter:
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the mixture until it looks like coarse crumbs, with some pea-sized pieces remaining. This is what makes your scones flaky!
4. Combine Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, egg, vanilla extract, and 1/4 cup heavy cream until smooth. This mixture will add moisture and flavor to your dough.
5. Mix the Dough:
Pour the wet mixture into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; your dough should be slightly sticky but manageable.
6. Shape the Scones:
Turn the dough out onto a lightly floured surface. Pat it gently into an 8-inch diameter circle, about 1-inch thick. Use a sharp knife to cut the dough into 6 or 8 wedges. This is where they begin to resemble scones!
7. Bake:
Place the wedges on your prepared baking sheet. Brush the tops lightly with additional heavy cream for a beautiful golden finish. Bake for 18-22 minutes, or until they are puffed and golden brown.
8. Cool:
Once baked, remove the scones from the oven and let them cool on the baking sheet for about 10 minutes. This will help them set perfectly!
9. Prepare Maple Icing:
While the scones cool, whisk together the powdered sugar, maple syrup, and 1-2 tablespoons of milk or cream in a medium bowl until smooth and drizzle-able. You can adjust the thickness with more powdered sugar or a bit more cream if needed.
10. Drizzle and Serve:
Drizzle the maple icing over the warm scones. Allow the icing to set slightly before serving. These scones are perfect with a nice cup of tea or coffee!
Enjoy the comforting flavors of pumpkin and warm spices paired with sweet maple icing—perfect for any time of day!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may change the texture slightly. Start by using 1:1, but you might want to add a little extra liquid (like cream or milk) to keep the scones moist.
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, you can use an equal amount of apple sauce or mashed bananas. These substitutes will add sweetness and moisture, but the flavor will differ a bit from traditional pumpkin scones.
How Do I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them at room temperature before enjoying!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to mix in chopped nuts (like walnuts or pecans) or chocolate chips into the dough. About 1/2 cup of either should work nicely without altering the recipe too much.