Pumpkin Spice Scones
These soft, flaky pumpkin spice scones are lightly sweetened, topped with cinnamon-sugar, and perfect for breakfast, brunch, or afternoon tea. Ready in just 25 minutes, they combine wholesome pumpkin puree, warm spices, and a buttery texture for a comforting, flavorful treat everyone will love.
Equipment
- 1 large mixing bowl
- 1 small bowl
- Baking sheet – 1
- Parchment paper (1 sheet)
- Whisk (1)
- Basting brush (1)
- Measuring Cups and Spoons
Ingredients
Dry Ingredients:
- 2 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ¾ tsp salt omit if using salted butter
- 1 ½ tsp pumpkin pie spice
Butter:
- 1 stick 8 tablespoons cold unsalted butter, cubed
Wet Ingredients:
- ⅔ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Egg Wash:
- 1 egg white
- 1 tbsp heavy cream
Cinnamon Brown Sugar Topping:
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- 1 tsp granulated sugar
Instructions
- Prepare Baking Surface and Oven: Line a baking sheet with a sheet of parchment paper to prevent sticking and ensure even baking. Preheat your oven to 400°F (200°C). Proper preheating is essential for scones to rise beautifully and develop a golden, flaky crust. Set the baking sheet aside while you prepare the dough.
- Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, salt, and pumpkin pie spice. Use a whisk to evenly blend the ingredients, ensuring the baking powder is well distributed. This step is crucial for a consistent rise and even spice flavor throughout the scones.
- Cut in Cold Butter: Take cold butter, cubed into small pieces, and add it to the dry mixture. Using clean hands, gently “mush” or rub the butter into the flour until the mixture resembles coarse sand or small crumbs. Alternatively, grate the cold butter directly into the flour mixture using a box grater and fold it in. Cold butter ensures the scones remain tender and flaky rather than dense.
- Combine Wet Ingredients: In a separate small bowl, mix together the pumpkin puree, egg, and vanilla extract until smooth and uniform. Make sure the egg is fully incorporated into the pumpkin to maintain a consistent texture.
- Form Scone Dough: Gradually add the pumpkin-egg mixture to the dry ingredients. Using a spatula or your hands, fold the wet and dry ingredients together until just combined. Avoid overmixing, as this can make scones tough. Once the dough comes together, turn it onto a lightly floured surface and gently shape it into a ball. Flatten it slightly to prepare for cutting.
- Shape and Cut Scones: Using a sharp knife or a dough cutter, carefully slice the dough into 8 evenly sized triangular scones. Try to keep them uniform in size so they bake evenly. Lightly dust the cut surfaces with a little flour if needed to prevent sticking.
- Prepare Egg Wash: In a small bowl, whisk together egg white and heavy cream until fully blended. This egg wash will give the scones a beautiful, golden-brown sheen and help the cinnamon-sugar topping adhere.
- Make Cinnamon Brown Sugar Topping: In another small bowl, combine brown sugar, cinnamon, and granulated sugar. Stir thoroughly so the sugar and spice are evenly mixed. This topping adds a sweet, slightly crunchy finish to your scones.
- Apply Egg Wash and Sprinkle Topping: Place the scones on the prepared baking sheet with at least an inch of space between each one. Using a basting brush, lightly coat the tops of the scones with the egg wash. Immediately sprinkle the cinnamon-sugar mixture evenly over the brushed tops. The egg wash ensures the topping sticks and creates a glossy, golden finish.
- Bake Scones to Perfection: Place the baking sheet in the preheated oven and bake for 15 minutes, or until the scones turn golden brown on top and feel firm to the touch. Avoid opening the oven frequently, as sudden temperature changes can cause the scones to collapse.
- Cool and Serve: Remove the scones from the oven and allow them to cool on the baking sheet for about 5 minutes. This short cooling period lets them set slightly, making them easier to handle. Serve warm, ideally with a cup of tea or coffee, or store them for later enjoyment.
Notes
- Use cold butter: Keeping the butter cold is essential for flaky, tender scones. If it softens, the dough will become dense rather than light and airy.
- Measure flour carefully: Too much flour can make scones dry. Spoon the flour into your measuring cup and level it off for accuracy.
- Do not overmix: Combine the wet and dry ingredients just until they come together. Overworking the dough develops gluten and results in a tougher texture.
- Uniform scones: Cut scones into similar sizes for even baking. This ensures each piece is perfectly golden without some overcooked or underbaked.
- Optional spice adjustment: Feel free to increase or decrease pumpkin pie spice according to taste. Cinnamon, nutmeg, and cloves are all excellent additions.
