Pumpkin Scone

5 from 1 rating

After mastering my basic scone recipes, I developed an easy and delicious pumpkin scone recipe by adjusting the flour-to-pumpkin puree ratio to achieve the perfect texture. Even if you're a beginner, you can follow my simple steps, plus tips on flour measurement and scone-making secrets, to create the best pumpkin scones!

Prep Time15

Cook Time20

Chill Time30

Course: Dessert

Cuisine: American

Keyword: pumpkin scones

Servings: scones

Author: Beth

Ingredients

2 ¾ cups (330g) all-purpose flour
½ cup (99g) granulated sugar
1 tbsp baking powder
2 tsp pumpkin pie spice
½ tsp salt
½ cup (113g) cold unsalted butter cubed
½ cup (118ml) buttermilk
½ cup (113g) pumpkin puree
1 large egg

Glaze

1½ cups (171g) powdered sugar
1 Tbsp milk
1 tsp pumpkin pie spice

Instructions

To remove excess moisture from the pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes. This step is critical.
½ cup (113g) pumpkin puree
In a large mixing bowl combine the flour, granulated sugar, baking powder, pumpkin pie spice and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.
2 ¾ cups (330g) all-purpose flour, ½ cup (99g) granulated sugar, 1 tbsp baking powder, 2 tsp pumpkin pie spice, ½ tsp salt, ½ cup (113g) cold unsalted butter
Create a well in the center of the flour mixture. In a small mixing bowl combine the buttermilk, pumpkin puree and egg. Pour this mixture into the flour and use a spatula to gently combine until the dough is thick and sticky.
½ cup (118ml) buttermilk, 1 large egg
On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.
Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.
Use a knife or pizza cutter to cut the scones into 8 equal wedges.
Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.
Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400ºF.
If you won’t be adding the glaze, brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.
In a small mixing bowl combine the powdered sugar, milk, and pumpkin pie spice. If the glaze is too thin, add more powdered sugar 1-2 teaspoons at a time. Drizzle over the scones.
1½ cups (171g) powdered sugar, 1 Tbsp milk, 1 tsp pumpkin pie spice

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