Pumpkin: it’s not just for pumpkin pie anymore! I’ve already made pumpkin coffee cake, pumpkin cream cheese muffins, pumpkin cinnamon rolls, pumpkin bread, pumpkin pancakes, pumpkin frappuccinos….even pumpkin coffee creamer. To be honest though, I was a little nervous to develop a recipe for classic pumpkin scones because the ones at the bakery are just so delicious. After a few tries, though, I created a buttery scone recipe that is perfectly spiced without being overly sweet. And did I mention maple icing?
Tell me About These Pumpkin Scones
Texture: heavy cream helps produce a freshly-baked scone that is both soft and flaky in the center, crisp on top, and crumbly at the corners. Flavor: these buttery scones are the perfect blend of sweet and spice for the pumpkin obsessed. With every bite, you’ll get a delicious shot of pumpkin spice cut with sweet maple frosting. You can use homemade pumpkin pie spice here! Ease: if you follow the recipe closely, including my success tips below, this pumpkin recipe is quick and easy to make for breakfast, brunch, or anytime. Time: the scone dough comes together quickly in about 20 minutes and then just 25 minutes more in the oven to pumpkin perfection. Serve these scones warm right away for the best taste.
These classic pumpkin scones are inspired by my perfect, no-fail master recipe for scones. Use it to build a scone with your own favorite add-ins like lemon blueberry scones, ham & cheese scones, banana scones, apple cinnamon scones, and more! Here are all of my scone recipes.
Recipe Testing Pumpkin Scones: What Works & What Doesn’t
Heavy Cream for the Win
There are some recipes where substituting similar ingredients is okay, but this isn’t one of them. Rich heavy cream or buttermilk is the secret to these delicious scones.
Heavy cream or buttermilk is a must. Texture is crucial for the perfect scone, so don’t substitute milk or nondairy milk in this recipe. You’ll lose both the texture and flavor that make these scones irresistible. I swear by this trick. Brush the scones with the remaining heavy cream or buttermilk right before baking and sprinkle with a little coarse sugar if you have any. It will help ensure that sweet, crisp exterior.
Overview: How to Make Classic Pumpkin Scones
The full printable recipe is below, but let’s walk through it quickly so you understand each step before you get started.
Whisk dry ingredients together. Add frozen butter to the flour mixture. Grate your butter and add to the flour mixture using a pastry blender, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Remember, you don’t want the butter to melt before you bake. Whisk the wet ingredients together. After they are combined, drizzle the wet ingredients into the dry ones and mix until moistened throughout. Flour up. Coat your hands in flour and work the mixture into a ball of dough. The dough should be thoroughly combined, but don’t overwork it which could result in a tough texture. Flatten dough ball into an 8-inch disc. Use a sharp knife to cut the disc into 8 equal wedges. Don’t forget the heavy cream wash. Brush the remaining heavy cream (or buttermilk) onto your scones using a pastry brush right before baking. Sprinkle with coarse sugar for a sweet textured crunch. Make the glaze. While the scones are baking, make the maple glaze over low heat by combining the butter and maple syrup until the mixture is completely melted. Remove from the heat and add the sifted confectioners’ sugar and a dash of salt to achieve the perfect glaze consistency. Drizzle over the scones. Add the maple icing while the scones are still warm so it melts into every flake, crack, and crevice. You’ll taste melty maple goodness with every bite.
More Fall Recipes
Pumpkin French Toast Casserole Apple Cider Donuts & Mini Cinnamon Sugar Pumpkin Muffins Pumpkin Bars Snickerdoodles Pumpkin Cinnamon Rolls Maple Pecan Sticky Buns Pumpkin Spice Waffles or Pumpkin Pancakes
title: “Classic Pumpkin Scones " ShowToc: true date: “2024-10-20” author: “Roy French”
Pumpkin: it’s not just for pumpkin pie anymore! I’ve already made pumpkin coffee cake, pumpkin cream cheese muffins, pumpkin cinnamon rolls, pumpkin bread, pumpkin pancakes, pumpkin frappuccinos….even pumpkin coffee creamer. To be honest though, I was a little nervous to develop a recipe for classic pumpkin scones because the ones at the bakery are just so delicious. After a few tries, though, I created a buttery scone recipe that is perfectly spiced without being overly sweet. And did I mention maple icing?
Tell me About These Pumpkin Scones
Texture: heavy cream helps produce a freshly-baked scone that is both soft and flaky in the center, crisp on top, and crumbly at the corners. Flavor: these buttery scones are the perfect blend of sweet and spice for the pumpkin obsessed. With every bite, you’ll get a delicious shot of pumpkin spice cut with sweet maple frosting. You can use homemade pumpkin pie spice here! Ease: if you follow the recipe closely, including my success tips below, this pumpkin recipe is quick and easy to make for breakfast, brunch, or anytime. Time: the scone dough comes together quickly in about 20 minutes and then just 25 minutes more in the oven to pumpkin perfection. Serve these scones warm right away for the best taste.
These classic pumpkin scones are inspired by my perfect, no-fail master recipe for scones. Use it to build a scone with your own favorite add-ins like lemon blueberry scones, ham & cheese scones, banana scones, apple cinnamon scones, and more! Here are all of my scone recipes.
Recipe Testing Pumpkin Scones: What Works & What Doesn’t
Heavy Cream for the Win
There are some recipes where substituting similar ingredients is okay, but this isn’t one of them. Rich heavy cream or buttermilk is the secret to these delicious scones.
Heavy cream or buttermilk is a must. Texture is crucial for the perfect scone, so don’t substitute milk or nondairy milk in this recipe. You’ll lose both the texture and flavor that make these scones irresistible. I swear by this trick. Brush the scones with the remaining heavy cream or buttermilk right before baking and sprinkle with a little coarse sugar if you have any. It will help ensure that sweet, crisp exterior.
Overview: How to Make Classic Pumpkin Scones
The full printable recipe is below, but let’s walk through it quickly so you understand each step before you get started.
Whisk dry ingredients together. Add frozen butter to the flour mixture. Grate your butter and add to the flour mixture using a pastry blender, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Remember, you don’t want the butter to melt before you bake. Whisk the wet ingredients together. After they are combined, drizzle the wet ingredients into the dry ones and mix until moistened throughout. Flour up. Coat your hands in flour and work the mixture into a ball of dough. The dough should be thoroughly combined, but don’t overwork it which could result in a tough texture. Flatten dough ball into an 8-inch disc. Use a sharp knife to cut the disc into 8 equal wedges. Don’t forget the heavy cream wash. Brush the remaining heavy cream (or buttermilk) onto your scones using a pastry brush right before baking. Sprinkle with coarse sugar for a sweet textured crunch. Make the glaze. While the scones are baking, make the maple glaze over low heat by combining the butter and maple syrup until the mixture is completely melted. Remove from the heat and add the sifted confectioners’ sugar and a dash of salt to achieve the perfect glaze consistency. Drizzle over the scones. Add the maple icing while the scones are still warm so it melts into every flake, crack, and crevice. You’ll taste melty maple goodness with every bite.
More Fall Recipes
Pumpkin French Toast Casserole Apple Cider Donuts & Mini Cinnamon Sugar Pumpkin Muffins Pumpkin Bars Snickerdoodles Pumpkin Cinnamon Rolls Maple Pecan Sticky Buns Pumpkin Spice Waffles or Pumpkin Pancakes
