Tis the season for pumpkin. So why not try to make a pumpkin scone? The biggest tip I can share about making these scones is that the pumpkin puree adds significantly to the moistness of the wet ingredients used in these pumpkin scones. Said differently, the pumpkin puree makes these pumpkin scones particularly wet. Therefore, the next time I make these I would add more dry mix to the ingredients.
The pumpkin scones are flavored with the traditional fall flavors of pumpkin puree, cloves, cinnamon and molasses. As you have heard me say in my prior posts that I make scones for my wife. She loves scones. I noted in the earlier posts that I have been trying to perfect my scone recipes to a crumbly texture meeting my wife’s satisfaction. So I just checked with her to get her take on the pumpkin scones. Yup, good flavor but too moist.
The Recipe
Pumpkin Scones
Ingredients
- 3 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup 1 stick cold butter
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp salt
- 1/3 c brown sugar
- 1/3 c plus 1 Tb half and half
- 2 tbsp molasses
- 2 tbsp beet sugar
Glaze
- 1 cup confectioner sugar
- 2 tbsp half and half, add more slowly if to dry
- 1/2 – 1 tsp vanilla
Instructions
- Preheat your oven to 375 degrees.
- In a mixing bowl, combine all of the dry ingredients.
- Cut the cold butter into pieces and drop it into the flour mixture.
- Cut the butter in with a pastry cutter until the mixture is pea sized .
- In a separate bowl, combine the sugars, pumpkin, egg and half and half.
- Mix together until just combined.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Turn it out onto a clean surface and knead until just smooth.
- Pat the dough into a circle that is 3/4 inch thick.
- Cut the dough into 6 triangles.
- Place the scones on a baking sheet lined with parchment paper or a silpat.
- Bake for 12 – 14 minutes. Let cool.
For the Glaze
- Combine the confectioners sugar, half and half and vanilla and mix.
- Drizzle the glaze over the scones.
- Serve and enjoy!
Dry ingredients mixed.
Butter cut in.
Wet ingredients.
Ingredients mixed.
Dough rolled out.
Pumpkin scones after baking.
Plated.
Serve and enjoy!
Responses
comments – I answer every one.
Really great American-style scones. Your ingredients list does not list the egg but your photos do. I think I solved the problem of moistness. I put the pumpkin puree in a strainer over a bowl. About 1/4 cup of liquid strained out. This makes the pumpkin puree more dense. I use this technique whenever I use either fresh pumpkin puree or canned. I use the liquid in smoothies and sauces. I did not use the glaze. Before baking, I washed the tops with half and half then sprinkled the tops with a turbinado sugar/cinnamon mixture.
That is such a good idea for the pumpkin puree. That makes total sense. Thx for sharing.
Looks great but the recipe doesn’t say how much pumpkin to use
Thx for catching that. It uses 1 cup of pumpkin puree.
Those look SO wonderful!! I’ve never tried making scones…I’ve had my share of baking disasters…LOL. But I am tempted to give these a try, they look so delicious! If you have a free moment, I would be honored if you would stop by and share them with us at Foodie Fridays (we go live Thursday night at 9 pm EST). Pinned and I am stumbling too. Have a great day!
Thx so much for stopping by.
Fantastic looking scones, Peter. Especially perfect for fall as well! We are featuring these on Platter Talk as today’s best of show.
It is totally a fall recipe.
These scones look perfect! I need to make them and I am pinning to make sure the recipe does not get lost!
Thx for pinning. Let me know if you do make them.
Big fan of scones and I LOVE pumpkin – tis the season! Love this, sharing on fb to save for later.
Thx for the support Debra.
You may not have perfected the recipe, but they look amazing! Beautiful photos!
Thx Jessica. You are sweet!
Great job – your scones look so good. Pumpkin, spice & scone = some of my favorite things!!
Thx Susie. Got to make the most of those fall flavors.