A breakfast so easy you can make it ahead of time, how does that sounds to you? This Pumpkin Scones are thick, tall, soft, flaky and absolutely delicious. Basically all the things that you will love in a scone. I cannot believe I am saying this, but think this is the BEST pumpkin scones ever, bold claim I know, but that is how I really feel in every bite of this Pumpkin Scones.
The best way to describe my relationship with this Pumpkin Scone is love at first sight. I fell in love with it the moment I took it out from the oven. What really made me excited was how thick, tall and flaky it was. It was such an amazing sight to see on my table. I did not expect it will turn out such a head turner, such a beauty and a delight to eat. I was so obsessed with this Pumpkin Scones not only that I cannot stop taking photos of it (200+ shots believe it or not) but I also cannot resist eating it.
Spice It Up or Maybe Not?
I have a confession, I am not a fan of Fall spices when it comes to baked products. You know the likes of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. The most that I used in any of these is the cinnamon but only in a very small amount. They are just not my thing and that is why you don’t see any of that in here. But I know that there are some people who love them, and If you are of the spice loving person, then feel free to add some spice in the dry ingredients. Some people will say a Fall dessert or bake products is not the same without it, but in make case I prefer baked products without them. So, the choice is yours. I couldn’t suggest on how much you should add because I never used them, so again the amount will depend on how much of those flavor you like in your scones. More for stronger and less for subtle flavor.
To Glaze or Not to Glaze
I highly recommend that you add the glaze. The cinnamon sugar glaze it what completes the deal for this Pumpkin Scones. The scone itself is not too sweet, so the addition of cinnamon glaze added some sweetness that made the scones taste amazing. I wouldn’t have it any other way. I made half of this without a glaze, but in the end after trying the glazed one, I knew for sure I had to add glaze to the remaining 3, and so I did. The result, the scones we’re gone faster than I thought
This Pumpkin Scones are thick, tall and flaky. More the attractive and inviting appearance, this scones taste as good as it looks. In fact, it taste amazing. The texture of the scone is soft, and it was really moist. The edges have a slight crunch, but the inside was soft. The pumpkin flavor is very subtle, just like how I like my pumpkin baked goodies. The spice is very mild, again just the way I like it. The cinnamon taste came mostly from the glaze, I did not intentionally add anymore fall spices, it is just not my thing. If however you like the flavors of fall spices, feel free to add cinnamon, nutmeg and other fall spices. Mix it with the flour, it is as simple as that.
Difference Between Pumpkin Purée and Pumpkin Pie Filling
I have to mention this because it is very important to note the major difference of this two, as they greatly affect the taste of the bread. Pumpkin Purée is just puréed pumpkin without any spices in it. Plain, bland and You definitely need to add Fall spices (like cinnamon, nutmeg, All Spice, etc.) in the recipe. Pumpkin Pie Filling has already spices in it, it’s ready to use. You can still add more spices if You like a strong flavor but I always don’t add more because I prefer a subtle flavor. Feel free to use pumpkin puree if that is what you have and add fall spices to your liking. I had never tried making this using just pumpkin puree as I always prefer using pumpkin pie filling.
Tips to a Successful Flaky and Light Scones
- Cold Ingredients: This is one of the secret to a flaky scones just like with scones and pie crust. Eggs, cream/milk/water should be cold not only the butter. Using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result.
- No Over Mixing: Handle the dough with care, slightly and gradually push it around but do not knead it too much to make the texture smooth. Stop as soon as you are able to gather it up together. With scones, lumps and bumps is perfectly fine, in fact, it is advisable.
- Chill or Freeze Before Baking: The dough will soften as you handle it because of the warmth of your hands, so as extra precaution, chilling it or even freezing it before baking is highly recommended for a flaky texture.
- Hot Oven – Pre-heated hot oven is recommended when baking scones. This is important so that the bisucit could reach its fullest height and lightest crumb.
- Do not Flatten Too Much: My ideal height for scone when cutting it is around 2″ – 2 1/2″, this already guarantees a tall scones even before baking it. The additional height will happen when baking starts. To achieve this, do not flatten the dough too much when shaping it before cutting. A thin and flat scones will end up being hard and crispy because it will be baked in high temperature.
- No Twisting when Cutting: When using a cookie cutter, do not twist around just press the cutter down the lift the excess dough so that you will end up with only the cut pieces. Then use a spatula to lift and move it to the try. If you are cutting it to wedges or squares, do not use a serrated knife, use tools that have smooth edge, and just the same, press the knife down to make a cut, do not cut moving back and forth like you are using a saw. Twisting creates a seal on the side of the scones thus preventing it to rise.
- 1 1/2 cups all-purpose flour– plus 2 tablespoon on the side as needed to flour the surface
- 1 teaspoon Baking Powder
- 6 tablespoon FROZEN unsalted Butter – chilled in freezer at least 1 hour
- 1/3 teaspoon Salt
- 1/4 cup granulated Sugar
- 1/3 cup + 2 tablespoon Pumpkin Puree or Pumpkin Pie Filling
- 6 tablespoon Buttermilk ( or 1/3 cup full fat milk + 1 tsp lemon juice or white vinegar)
- 1 tablespoon Pumpkin Seed
- Buttermilk or Cream to brush the top
- 1/3 cup Confectioners/Icing Sugar
- 1 tablespoon Milk or Water
- 1/8 teaspoon Cinnamon Powder (optional)
- Preheat oven to 400ºF and line a baking sheet with parchment paper.
- Dry Ingredients: In a large bowl, whisk the flour, sugar, baking powder, baking soda, sugar and salt.
- Add Butter: Cut the butter into the flour mixture with a pastry blender or a large cheese grater (my preferred method). Add pumpkin puree and mix until just combined.
- Buttermilk: Gradually pour buttermilk and mix everything until most of it is moist enough to make the mixture to clump together. You might NOT need to use all buttermilk, so it is important you add it gradually. STOP when you are able to form a ball out of the dough.
- Shape: Transfer to a well floured surface and gather the dough gently to form a disk of 6-inch size. Cut into 4 then stack each portion on top of each other. Lightly press down and re-shape to a 6-inch disk. The stacking helps creates a layer in the scone. If you want a perfect circle, line a 6-inch pan with plastic wrap and transfer the dough there. Use the pan as guide to spread the dough.
- Cut and Chill: Cut into 6 pieces then cover with plastic wrap. Freeze for 30 minutes before baking.
- Alternatively, you can refrigerate this up to 3 days or freeze for 2-3 months. Bake straight from the refrigerator or freezer, no need to thaw. You might need to add 2-3 minutes more in the baking time.
- Brush Top: Brush top with additional buttermilk. Sprinkle pumpkin seeds on top (optional)
- Bake for about 15- 20 minutes or until top turned golden brown and risen. If baking a frozen scones straight from the oven, bake for 20 – 23 minutes or until top turned golden brown. Cool in wire rack. The scone should be puff-up and tall, with slight browning on top and the edge, and slight cracks on top.
- Glaze: Mix icing sugar, milk/water. Add cinnamon powder. Stir until smooth. If you want a thicker glazed, just add more sugar. Drizzle on top of scone.
Sugar Glaze Instructions:
- Mix icing sugar, cinnamon and milk. If you want it thicker and sweeter, use more sugar. If you want it runny and less sweet, add more milk/water.
Freezing Bake and Un-Baked Scones
Scones are one of the many make-ahead baked goods that freeze well which makes them a good emergency breakfast on busy days. You can freeze both unbaked and baked scones, but I highly recommend serving bakes scones the same day they are made to enjoy the best quality. Unbaked shaped scones can be frozen up to 2-3 months, or refrigerate for up to 3 days.
- Make sure to use very cold ingredients. Do not take out the ingredients (butter, milk) from the fridge unless you are ready to use it.
- Do not leave the scone at room temperature while pre-heating the oven. Take it out from the fridge or freezer only when you are ready to bake it.
- Do not over mix it. Gather the dough just enough to form it into a disk. Rustic look is better than smooth surface.
- You can freeze the dough for 2-3 months. When you want to bake it. No need to leave in room temperature, bake directly from the freezer. You might need to add 2-3 more minutes in the baking time.
Makes 6 scones
Other Fall Favorites:
- Pumpkin & Raisins Buttermilk Biscuit
- Pumpkin Cornmeal Mini Muffins
- Pumpkin Soda Bread
- Pumpkin Banana Smoothie
- Pumpkin Pie Pancake
- Pumpkin Blueberry Muffin
- Pumpkin Bread
- Pumpkin Pie Oatmeal
- Honey Pumpkin Bread Rolls
- 10 Fall Favorite Recipes
- 1 Ingredient Pumpkin Puree
- Chile Lime Pumpkin Seed
- Pumpkin Cream Cheese Swirl Bread
- Pumpkin Cornbread Muffin
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