Sweet and flaky with just a hint of spice these pumpkin spice scones are the best. With light mouth watering pumpkin flavor and melt in your mouth texture they are the ultimate seasonal treat.
They make a perfect dessert, breakfast or snack any time of the day. There is no better way to enjoy the delicious flavor of warm spices and creamy pumpkin than with delicious homemade scones.
Inspired by Starbucks Pumpkins Scones, this recipe uses one layer of icing instead of two (the frosting plus the drizzle) that you see at the coffee shop. This saves time (not to mention a few grams of sugar) without sacrificing the best flavor.
These scones are simple to make and only take about 10 or 15 minutes to bring together and pop in the oven. I’ll be honest with you, the hardest part of making these is waiting for them to cool.
The Secret to Making Perfect Scones
The real secret to making perfect scones, starts with frozen butter. Freeze the butter, grate it into the dry ingredients and then gently cut it in or mix with a fork.
The colder the butter is, the lighter and flakier your scones will be. Work quickly to prevent the dough from warming up.
Don’t over mix the dough. Combine until everything is just barely mixed together. Mixing the dough too much will cause more gluten to form which will make your pastries tough and chewy.
Make sure your oven is preheated all the way to 425°.
Placing your scones in a half warm oven will cause the butter to start to melt before the scones have a chance to start cooking. This will also cause your scones to loose that light and fluffy texture.
Lastly, cool completely before glazing. If they are still warm when you try to frost them, the icing will melt and slide off.
Ingredients
The ingredients for these pumpkin scones are simple. You will need:
- Flour
- Sugar
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Cloves
- Ginger
- Butter (unsalted) Frozen - if you use salted butter reduce the salt to ¼ teaspoon
- Canned Pumpkin puree (fresh can be used, if it is not too wet)
- Cream (or milk) Cream is the traditional ingredient used in scones but you can easily use milk or even water. For the scones use the same amount (3 Tablespoons) if using milk or cream. However, for the frosting If you are using milk you will probably need less. Start with 2 to 4 teaspoons of milk, then add more if needed.
- One Egg
Instructions
To make pumpkin scones begin by preheating your oven to 425°.
Mix the flour, sugar, baking powder, salt and spices together.
Grate the butter into the dry ingredients.
Gently cut in the butter using a pastry cutter or a fork until it resembles coarse crumbs.
Add the pumpkin, milk and egg to the dry mixture.
Quickly mix until the dough comes together into a ball. You might need to use your hands to incorporate all the dry ingredients but don’t over mix.
Sprinkle the dough with a little bit of flour on the top and bottom so it will not stick. Using your hands flatten it into a circle about a ½ thick.
Cut into 8 wedges for large scones
For mini scones, divide the dough in half and flatten into 2 circles ½ inch thick. cut each circle into 6 or 8 wedges.
Place on a lined baking sheet about an inch apart. Bake for 16-18 minutes for large scones or 11-13 minutes for mini scones, or until the edges are just barely golden brown.
Cool completely before frosting.
For the frosting mix all ingredients together until smooth. Slather over the tops of your scones.
If you are using milk, instead of cream for the frosting you will probably need less. Start with 2 to 4 teaspoons of milk, then add more if needed.
If frosting is too thin you can add an additional tablespoon or two of powdered sugar. If it is too thick you can add additional cream or milk, 1 tsp. at a time until it is spreadable.
Substitutions
1 ½ teaspoons of pumpkin pie spice could be added in place of the spices. While slightly different, pumpkin pie spice is a quick and easy alternative and will add a delicious medley of spices to your scones.
Fresh pumpkin can be used instead of canned. Just make sure that it is not too wet. Let your pumpkin sit in a strainer for a while before you use it to help it release some excess moisture.
You could also pat it dry with a paper towel if it is only slightly too wet. You want the texture of your puree to be similar to that of canned pumpkin.
You could use some almond flour in place of the regular flour to up the protein. Replace up to 1 cup of regular flour with almond flour.
Be aware that using almond flour may cause your scones to rise a little less and have a slightly heavier texture. They should still be sweet and delicious.
Variations
You could also add some other delicious goodies into your pumpkin scones. Try adding ½ cup of one of the following or get creative and come up with your own variation:
- Walnuts
- Cranberries
- Rasins
- Chopped Almonds
- Chocolate Chips
- Butterscotch Chips
- Shredded coconut
You can easily leave off the frosting if you like. Before baking brush the tops with cream (or milk) and sprinkle with raw sugar for extra finesse. This is optional.
Cream cheese frosting is another ideal topping. Mix 4 oz softened cream cheese with, 1 teaspoon vanilla and 1 ½ cups powdered sugar for a quick and delicious cream cheese frosting.
Storage
The best way to store them is at room temperature in an airtight container or covered container. For best flavor eat within 3 or 4 days.
Refrigerating will extend their shelf life by a few days but but will affect the texture. Before eating, allow them to warm back up to room temperature after you take them out of the fridge.
Freezing
You can easily freeze scones as well.
To freeze after baking place in an airtight container and store for up to 6 months. Defrost at room temperature before enjoying.
If they are already frosted make sure to lay them them in a single layer so they do not stick to one another.
You can also freeze the dough before it is baked. Pat out the dough, cut into wedges and then freeze on a silicone baking liner, parchment paper or plastic wrap covers baking tray.
After they are frozen solid, place in a container or freezer bag.
When ready to cook, remove from the freezer. No need to defrost.
Just allow them to rest on the stove top while the oven is preheating. If they are still a bit frozen it is fine. They will finish thawing in the oven
Just bake a few frozen wedges at a time for fresh scones whenever you want them.
Tips
Freeze any leftover pumpkin puree in an ice cube tray then transfer to a freezer bag. This makes it easy to pull out and defrost the exact mount you need for next time.
Recipe
Pumpkin Spice Scones
Ingredients
- 2 Cups Flour
- ⅓ Cup Sugar
- 1 Tb. Baking powder
- ½ tsp. Salt
- ½ tsp. Cinnamon
- ½ tsp. Nutmeg
- ¼ tsp. Cloves
- ¼ tsp. Ginger
- 6 Tbs. Butter, Frozen
- ½ Cup Pumpkin puree
- 3 Tbs. Cream (or milk)
- 1 Egg
For the Frosting
- 1 Cup Powdered Sugar
- 1 Tb. Butter softened
- 2 tsp. Cream (or milk)
- ¼ tsp. Cinnamon
- ⅛ tsp. Nutmeg
- Cloves pinch
- Ginger pinch
Instructions
- Preheat oven to 425°.Mix the flour, sugar, baking powder, salt and spices together.
- Grate the frozen butter into the dry ingredients.
- Gently cut in the butter using a pastry cutter or a fork until it resembles coarse crumbs.
- Add the pumpkin, milk and egg to the dry mixture.
- Quickly mix until the dough comes together into a ball. You might need to use your hands to incorporate all the dry ingredients but don’t over mix.
- Sprinkle the dough with a little bit of flour on the top and bottom so it will not stick. Using your hands flatten it into a circle about a ½ thick.
- Cut into 8 wedges for large scones.
- For smaller scones, divide the dough in half and flatten into 2 circles ½ inch thick. cut each circle into 6 or 8 wedges.
- Place on a lined baking sheet about an inch apart. Bake for 16-18 minutes for large scones or 11-13 minutes for small scones, or until the edges are just barely golden brown.
- Cool completely before frosting.
For the frosting
- Mix all frosting ingredients together until smooth. Slather over the tops of your scones.
- If you are using milk, instead of cream for the frosting you will probably need less. Start with 2 to 4 teaspoons of milk, then add more if needed.
- If frosting is too thin you can add an additional tablespoon or two of powdered sugar. If it is too thick you can add additional cream or milk, 1 tsp. at a time until it is spreadable.
Notes
Frequently Asked Questions
Use frozen butter and work quickly to prevent the dough from warming up. Also, make sure your oven is preheated all the way to 425° so they will cook before the butter can melt. Lastly, cool completely before glazing so the icing will not melt.
If you mix the dough quickly until everything is just barely combined, scones usually do not need a rest period. However if you over mix the dough they will benefit from a quick rest. Place in the refrigerator for about 15 minutes to rest before baking.
Adding pumpkin puree that is too wet (or too much additional moisture), baking them in an under heated oven or using expired baking powder all might cause your scones to not rise properly.
Yes, you can easily freeze scones. After baking place in an airtight container and store for up to 6 months. Defrost at room temperature before enjoying. If they are already frosted make sure to lay them them in a single layer so they do not stick to one another.
You can also freeze the dough before it is baked. Pat out the dough, cut into wedges and then freeze on a silicone baking liner, parchment paper or plastic wrap covered baking sheet. After they are frozen solid, place in a container or freezer bag.
When ready to cook, remove from the freezer. Allow them to rest on the stove top while the oven is preheating. If they are still a bit frozen it is fine. They will finish thawing in the oven
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Ines
These really hit the spot. I have been missing the pumpkin spice scones from my favorite coffee shop so decided to try these. Really delicious! I am excited now I can have these scones any time I want.