If you’re like most people in the world, then you know that with September comes the renewal of pumpkin spice everything. It was only within the past three years that I began to even like pumpkin spice. I’m not sure why I never liked it before, I mean its absolutely delicious. But, alas, young Emily was naive and stubborn. When I finally tried pumpkin pie three thanksgivings ago, I was a changed woman. It made me want to add pumpkin spice to everything, so I made pumpkin bread, pumpkin muffins, pumpkin cinnamon rolls, you get the picture. Soon, these pumpkin scones came into the picture, and let me tell you. They’re a pumpkin spice game changer. Seriously. I didn’t think pumpkin spice could get any more delicious and then these came out of my oven and blew me away!
My roommates always enjoy the fruits of my labor, even when I bake two cakes and three pans of brownies in a week. But these scones are a constant request. I do feel a little guilty because I made these at my house in order to photograph them, and left them scone-less. But, I’m sure they’ll understand. If you want to have a better week and become scone-ful, you should bake these yourself. They are a guaranteed mood lifter and the best breakfast to take on-the-go. You can even up your pumpkin spice game and enjoy these with a classic PSL from Starbucks. But that’s up to you. I’m just here to give you the scones, and you are able to choose how to enjoy them from there!
How should I treat scone dough?
You should treat scone dough gently, like a pie or biscuit dough. We want to keep the scones light and fluffy, not dense and chewy. This is why it is so important to handle the dough as little as possible. Once you combine the wet ingredients with the dry, quickly stir it until almost all of the dry ingredients are incorporated, and then turn it out onto a floured surface. Do not smash and knead the dough like bread. The point is it will be a bit crumbly, and you should embrace that. You’ll thank me later when your pumpkin scones turn out perfectly.
Regardless of how you enjoy these pumpkin scones, I truly do hope you love them. They taste like fall, and I am so excited for the season. Autumn comes with so much joy and warmth. It is my absolute favorite season and I can’t wait to share more autumnal recipes with you all!
Pumpkin Scones
Ingredients
For the Scones:
- 2¼ cups All-Purpose Flour
- ⅓ cup Light Brown Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Nutmeg
- ½ cup Unsalted Butter (cold)
- ½ cup Pumpkin Puree
- ¼ cup Heavy Whipping Cream
- 1 Large Egg
- 1½ teaspoons Vanilla Extract
For the Sugar Glaze:
- 1/2 cup Powdered Sugar Sifted
- 1 to 2 Tablespoons Heavy Whipping Cream
For the Pumpkin Spice Glaze:
- 1/2 cup Powdered Sugar Sifted
- 2 teaspoons Pumpkin Puree
- 1/8 tsp Ground Cloves
- 1/8 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Cinnamon
- 1 to 2 tablespoons Heavy Whipping Cream
Instructions
For the Scones:
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended.
- Cut the butter into small cubes no bigger than 1 centimeter on a side and add the cubes to the flour mixture. Use your hands or a pastry cutter to “cut” the butter into the flour until the mixture resembles wet sand with a few pea-sized pieces of butter. This will take about 5 minutes.
- In a separate bowl, whisk the pumpkin puree, heavy whipping cream, egg and vanilla extract until well mixed.
- With a spatula, gently stir the pumpkin mixture into the flour and butter mixture until a soft dough forms. When it is cohesive, transfer the dough to a floured surface. Knead three to four times until it comes together.
- Pat the dough into a 10-inch by 8-inch rectangle, you can use a rolling pin if you need it, but patting should be sufficinent. Now, cut the rectangle in half along the 10-inch side, now you have two 10 inch by 4 inch rectangles. Cut each rectangle 10×4 rectangle into fourths, parallel to the 4 inch side, so you are left with eight 2.5×4 inch rectangles. Now, cut these rectangles diagonally into two triangles, making 16 scones.
- Transfer scones to the prepared baking sheet then bake in the preheated oven for 10 to 15 minutes.
For the Sugar Glaze:
- Stir the powdered sugar and cream together in a shallow dish, big enough to fit an entire scone. Dip the top of a warm scone in this glaze, repeat for all scones.
For the Pumpkin Spice Glaze:
- Stir all of the ingredients together and use a spoon to drizzle over the sugar glaze dipped scones. Repeat for all scones. Enjoy!
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