Classic Pumpkin Scones Recipes

PUMPKIN SCONES

Steps:

• Preheat oven to 375 degrees. In a bowl, whisk together flour, granulated sugar, baking powder, ginger, cinnamon, nutmeg, and 3/4 teaspoon salt. Stir in grated butter. In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until a dough forms but is still crumbly. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream. Cut into 8 wedges, then pull them 2 inches apart.
• Bake until golden brown, about 20 minutes. Transfer sheet to a wire rack; let cool completely.
• Stir together remaining 1 tablespoon melted butter, pinch of salt, confectioners' sugar, and 2 tablespoons maple syrup until smooth. If glaze is too thick, add up to 1 tablespoon more maple syrup, 1 teaspoon at a time. Dip tops of scones in glaze; transfer to same sheet and allow glaze to set 30 minutes before serving.

PUMPKIN SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a mixing bowl, beat together butter, sugar, eggs and pumpkin. Stir in flour, cinnamon, nutmeg and salt by hand.
• Roll out into 1/2 inch thickness and cut into rounds. Place on tray close together and bake for 15 to 18 minutes.

CLASSIC PUMPKIN SCONES

Steps:

• Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
• Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
• Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
• With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)
• Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
• Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
• Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.

DELICIOUS PUMPKIN SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly flour a baking sheet.
• Combine butter and brown sugar in a large bowl; beat using an electric mixer until smooth and creamy. Add egg and mix until well combined. Add mashed pumpkin and mix.
• Combine flour, baking powder, and salt in a small bowl. Add to pumpkin mixture and mix dough well.
• Turn dough out onto a lightly floured work surface; knead until smooth and satiny, 4 to 5 minutes. Add milk if dough is too thick. Mix in golden raisins. Pat dough into an 8-inch round about 1/2-inch thick.
• Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the prepared baking sheet, leaving at least a 1/2-inch space between each.
• Bake in preheated oven until tops are light brown and crusty, 10 to 15 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

MOIST PUMPKIN SCONES

Steps:

• In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.