Description
These pumpkin scones are a quintessential fall delight featuring a tender, spiced crumb finished with a sweet maple glaze that melts in your mouth. By using frozen grated butter, this recipe achieves bakery-quality, flaky layers without complex techniques. The inclusion of blotted pumpkin puree ensures a deep, rich autumnal flavor and a perfectly moist, airy texture that is ideal for cozy weekend brunches or a special treat during the fall season.
Ingredients
2 cups (250g) all-purpose flour
2.5 tsp baking powder
1 tsp ground cinnamon
1.5 tsp pumpkin pie spice
0.5 tsp salt
0.5 cup (113g) unsalted butter, frozen
105ml heavy cream, divided
1 large egg, room temperature
0.5 cup (115g) pumpkin puree, blotted
0.5 cup (100g) light brown sugar
1 tsp pure vanilla extract
Instructions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Whisk flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large mixing bowl.
Grate the frozen butter into the flour mixture using a box grater.
Combine butter and flour with a pastry cutter until the mix resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, 1/3 cup of the heavy cream, the egg, brown sugar, and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Turn the dough onto a floured surface and pat into a circle.
Cut into 8 wedges and place on the baking sheet.
Brush the tops with remaining cream and bake for 25 minutes or until golden brown.
Notes
Always blot the pumpkin puree with paper towels to remove excess moisture and prevent a gummy texture. Keep the butter frozen until the exact moment of grating to ensure flaky layers. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 18g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg