Dive into the season with our easy-to-follow pumpkin spice scones recipe, perfect for cozy fall mornings!
Why Pumpkin Spice Scones are a Fall Favorite
There’s something about the combination of pumpkin and spices that makes pumpkin spice scones a fall favorite. The warm, comforting flavors of cinnamon and pumpkin pie spice evoke the cozy and inviting feelings of the season. These scones are perfect for enjoying with a cup of hot coffee or tea on a crisp autumn morning.
Pumpkin spice scones are also a great way to celebrate the abundance of pumpkins during the fall harvest. They offer a delicious way to enjoy the seasonal produce, making them a beloved treat for many.
Essential Ingredients for the Perfect Pumpkin Spice Scones
To make the perfect pumpkin spice scones, you’ll need a few key ingredients: all-purpose flour, baking powder, ground cinnamon, pumpkin pie spice, salt, unsalted butter, heavy cream, egg, canned pumpkin puree, light brown sugar, and pure vanilla extract. Each ingredient plays a crucial role in achieving the right texture and flavor.
The combination of spices and pumpkin puree gives these scones their signature taste, while the unsalted butter and heavy cream ensure a tender and flaky texture. Using high-quality ingredients will make a noticeable difference in the final product.
Step-by-Step Guide to Making Pumpkin Spice Scones
Start by preheating your oven to 400°F (204°C) and lining a large baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.
Next, grate the frozen butter using a box grater and toss the grated butter into the flour mixture. Combine with a pastry cutter or two forks until the mixture resembles coarse crumbs. In a separate bowl, whisk together 1/3 cup of heavy cream, egg, pumpkin puree, brown sugar, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Turn the dough onto a floured work surface and shape it into an 8-inch circle. Slice into 8 wedges, place them on the prepared baking sheet, brush with remaining heavy cream, and sprinkle with coarse sugar. Bake for 20-25 minutes until lightly golden.
Tips and Tricks for Flawless Scones Every Time
For the best results, make sure your butter is very cold or even frozen when you grate it. This helps create the flaky texture that is characteristic of good scones. Also, be careful not to overmix the dough. Overworking the dough can lead to tough scones instead of the desired light and tender texture.
Blotting the pumpkin puree helps remove excess moisture, ensuring that your scones don’t become too wet. Additionally, using a pastry cutter or two forks to mix the butter into the flour mixture helps to keep the butter pieces small and evenly distributed.
Serving and Pairing Ideas for Pumpkin Spice Scones
Pumpkin spice scones are best served warm, right out of the oven. They pair wonderfully with a hot beverage such as coffee, chai tea, or a pumpkin spice latte. For an extra treat, you can serve them with a dollop of whipped cream or a drizzle of maple glaze.
These scones also make a great addition to a fall brunch spread. Pair them with other seasonal dishes like apple cider, cinnamon rolls, or a savory quiche for a well-rounded and festive meal.
Pumpkin Spice Scones
Ingredients:
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
- 1 large egg
- 1/2 cup (115g) canned pumpkin puree, blotted*
- 1/2 cup (100g) light brown sugar
- 1 teaspoon pure vanilla extract
- optional: coarse sugar for sprinkling on top before baking
Instructions:
1. Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.
3. Grate the frozen butter using a box grater. Toss the grated butter into the flour mixture and combine with a pastry cutter or two forks until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together 1/3 cup of heavy cream, egg, pumpkin puree, brown sugar, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. The dough will be a little wet.
6. Turn the dough out onto a floured work surface and, with floured hands, work the dough into a ball as best as you can. Press the dough out into a neat 8-inch circle.
7. Using a large knife or pizza cutter, slice into 8 wedges and separate them from each other.
8. Arrange the scones 2 inches apart on the prepared baking sheet. Brush the tops with the remaining heavy cream and sprinkle with coarse sugar.
9. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. Serve warm. Enjoy!
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