Tis the season for all things pumpkin. So why not dive in a make a batch of these delicious Pumpkin Scones. Made with real pumpkin puree and give a sugary glaze. Perfect for fall morning brunches.
Note: This recipe has been adapted from a Pumpkin Scone Recipe by Martha Stewart.
If you happen to like scones and pumpkin, well you will really like the spiced flavour of these scones. The kitchen smells great as well. In the recipe below you will see that the recipe calls for Pumpkin Puree. I used home made stuff that I had on hand.
The time for making this recipe DOES NOT include the time for making the Pumpkin Puree.
Notes About The Scones
- I used a basic glaze as you will see in the recipe below but it’s optional or you could use cream cheese glaze if you like.
- Cold butter is essential! The whole point of using cold butter, is that you end up some some butter not being completely incorporated and it then melts into the scone while it is cooking. This creates a buttery and somewhat flaky texture inside the scone. If you use room temperature butter, the texture of the scone will be more like muffin.
With Canadian Thanksgiving just around the corner this coming weekend, these could be a good addition to a brunch table or afternoon tea. They can be dressed up with fresh whipped cream, served with butter or just eaten alone. Alongside a cup of tea or coffee, perfect!
Get the recipe!
Pumpkin Scones
Ingredients
For the scones:
- 2 Cups flour
- 1/3 Cup sugar
- 2 Teaspoons baking powder
- 1 Teaspoon ground ginger
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon ground nutmeg
- 1/2 Teaspoon salt
- 1/2 Cup butter cold and cut into small pieces
- 2 Tablespoons cream
- 1 Egg
- 1/3 Cup Pumpkin Purée
- Extra egg for brushing scones
- Pumpkin seeds
For the glaze:
- 1/2 Cup powdered sugar
- 1 Tablespoon heavy cream
- 1 Tablespoon maple syrup
Instructions
- Preheat oven to 375 degrees F. Grease and line with parchment paper a large baking sheet.
- In a medium bowl whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger. Add the cut cold butter. Use you hands to incorporate the butter completely into the flour mixture. You will end up with a fine bread crumb like texture. Set aside.
- In a separate bowl, whisk together the egg, cream and pumpkin purée. Whisk until smooth. Add this to the dry ingredients and gently stir until it comes together.
- Transfer the dough to the baking tray and form a 6 inch disk. Cut into 8 equal parts and gently separate them. Brush with the egg wash and top with pumpkin seeds. Bake for 15 – 20 minutes or until lightly golden brown. Remove from oven and transfer to a wire rack to cool.
- In a small bowl combine the powdered sugar, cream and male syrup. Whisk until smooth. Use a spoon to drizzle a little over each scone. Leave to set 20 – 30 minutes before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- I used a basic glaze but it’s optional or you could use cream cheese glaze if you like.
- Cold butter is essential! The whole point of using cold butter, is that you end up some some butter not being completely incorporated and it then melts into the scone while it is cooking. This creates a buttery and somewhat flaky texture inside the scone. If you use room temperature butter, the texture of the scone will be more like muffin.
Thanks For Stopping By & Hope To See You Soon!
