Name: Pumpkin Pie Scones Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1 tablespoon Baking Powder; 1 teaspoon Pumpkin Pie Spice; 1/2 teaspoon Salt; 1/4 cup Granulated Sugar; 1/2 cup Powdered Confectioners Sugar; 5 tablespoons Unsalted Butter; 1/2 cup Canned Pumpkin Purée; 1/2 cup Heavy Cream (plus more for brushing); Maple Sugar (to taste); Ground Cinnamon (to taste)

Introduction

These pumpkin pie scones capture the warm, comforting flavors of fall in a tender, flaky treat. Perfect for breakfast or an afternoon snack, they combine pumpkin puree and spices with a sweet glaze that brings a delightful touch of sweetness. Enjoy them fresh from the oven or with a cup of coffee or tea.

The image shows three triangular scones arranged side by side on a white marbled surface. Each scone has a golden-brown crust with a rough texture, and they are topped with a shiny, smooth white icing that drips down the sides. There are light crumbs and sprinkles of sugar or cinnamon on top of the icing, adding an extra layer of texture. The scones look freshly baked and slightly crumbly on the edges, giving a warm and inviting appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour

1 tablespoon Baking Powder

1 teaspoon Pumpkin Pie Spice

1/2 teaspoon Salt

1/4 cup Granulated Sugar

5 tablespoons Unsalted Butter

1/2 cup Canned Pumpkin Purée

1/2 cup Heavy Cream

1/2 cup Powdered Confectioners Sugar

Heavy Cream, to taste (for brushing and glaze)

Maple Sugar, to taste (for glaze)

Ground Cinnamon, to taste (for garnish)

Instructions

Step 1: Preheat your oven to 400 degrees F (200 degrees C).

Step 2: In a large bowl, sift together the flour, baking powder, pumpkin pie spice, salt, and granulated sugar.

Step 3: Using a pastry cutter or two forks, cut the cold butter into the dry ingredients until the mixture resembles pea-sized chunks. The smaller the butter pieces, the flakier the scones.

Step 4: Add the pumpkin purée and heavy cream to the mixture, stirring gently until just combined. Avoid over-mixing to keep the scones tender.

Step 5: On a floured surface, shape the dough into a rectangle. Cut it in half, then cut each half in half again to make four squares. Slice each square diagonally to form triangular scones.

Step 6: Arrange the scones on a greased baking sheet and brush the tops lightly with heavy cream.

Step 7: Bake for about 30 minutes, or until the scones are golden brown and cooked through.

Step 8: Meanwhile, prepare the glaze by mixing powdered sugar with maple sugar and heavy cream in small amounts, stirring until you reach your desired consistency.

Step 9: Once the scones have cooled, drizzle the glaze over the top and sprinkle with ground cinnamon to finish.

Tips & Variations

For extra flakiness, chill the dough before baking and handle it as little as possible.

Substitute maple sugar in the glaze with brown sugar or honey for different flavor notes.

Add chopped nuts or dried cranberries to the dough for added texture and taste.

If you prefer a stronger spice flavor, increase the pumpkin pie spice slightly or add a pinch of nutmeg.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 1 month. Reheat in a low oven until warmed through or briefly in the microwave; avoid reheating in a toaster oven as it may dry them out.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, but fresh pumpkin should be cooked, pureed, and drained of excess moisture before using to avoid soggy scones.

How do I know when the scones are done baking?

The scones are ready when they turn golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. The baking time may vary slightly depending on your oven.