pumpkin scones

These Spiced Pumpkin Scones are fluffy and easy to make. Pumpkin puree and warming spices give them the taste of a pumpkin spice latte! You can also use butternut squash and make your own puree easily.

Spiced Pumpkin Scones

pumpkin puree

(275 grams) all-purpose flour (plain flour)

tsp baking powder

(100 grams) sugar

tsp cinnamon

nutmeg

cloves

tsp ground ginger

(80 grams) cold butter

tbsp milk (plus extra for brushing)

Preheat oven to 425F / 220C. Lightly butter a large baking tray.

Peel, deseed and cube the pumpkin or butternut squash. Roast in the oven for about 20-30 minutes or until soft. Puree with a hand blender or food processor until smooth. Any extra puree can be frozen.

To make your own pumpkin/squash puree:

Sift the flour, sugar and spices into a bowl.

Using your fingertips, rub the butter and flour mixture together until the mixture has the consistency of coarse breadcrumbs.

In another bowl, lightly mix together the pumpkin, milk and egg.

Pour the wet ingredients into the dry ingredients and combine. Form a ball with the dough, adding a little more flour if the dough is too sticky.

On a lightly floured worktop, form the dough into a circle approximately 1/2 inch thick. Cut out scones with a cutter or the edge of a glass dipped in milk. Place on the baking tray and brush with a little milk.

Bake for 10-15 minutes. Cool slightly on a wire rack and serve with cream, jam and a cup of tea.

For the Pumpkin Scones:

Soft pumpkin scones drizzled with a homemade spiced glaze. Everything nice about fall packed into a perfectly baked scone!

Pumpkin Scones

all-purpose flour

sugar

Tablespoon baking powder

salt

cinnamon

ginger

butter

Tablespoons milk

+ 6 Tablespoons powdered sugar

nutmeg, ginger and cloves

Prepare

Preheat the oven to 425°F and prepare a baking sheet by lining with parchment or spraying with nonstick cooking spray.

Whisk

Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a medium-sized bowl. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.

In a measuring cup, mix together the pumpkin, milk and egg and add the pumpkin mixture to the dry ingredients. Mix until just combined.

Pat the dough out on a lightly floured surface to form a rectangle that is roughly 4 inches by 12 inches. Cut the dough into thirds to form three 4 inch by 4 inch squares, then cut an X in each of the squares to form 4 triangular scones.

Bake

Move the scones to the prepared baking sheet and bake for 14-16 minutes, or until lightly browned on the bottom. Remove from the oven and move to a cooling rack. Allow to cool completely.

Scones:

Drizzle

While the scones are cooling, make the glaze by whisking together the powdered sugar, milk and spices. Drizzle the spiced glaze over the scones. Enjoy!

Glaze:

These Starbucks pumpkin scones are the best copycat recipe out there. Made with a thick and soft pumpkin scone base then topped with a sweet glaze for the ultimate finish!

Starbucks pumpkin scone copycat recipe

AP flour

brown sugar (packed)

tsp ginger

tsp nutmeg

tsp baking soda

tsp salt

butter (cold, cubed)

pumpkin puree (cold)

milk (cold)

egg (cold)

tsp vanilla extract

heavy cream (add the third spoonful only if needed)

tsp pumpkin pie spice

Start by preheating the oven to 400F then line a baking sheet with parchment paper or a silicone mat and set aside.

In a medium bowl, mix the pumpkin puree, milk, egg, and vanilla extract then set aside. Plac back in the fridge preferably to keep cold.

In a separate bowl, combine the flour, brown sugar, granulated sugar, ground cinnamon, ground cloves, ground ginger, ground nutmeg, baking soda, and salt. Stir everything together to combined then add in the cold cubed butter.

Using a pastry cutter or your hands, work the butter into the dry ingredients. It should resemble coarse crumbs.

Make a well in the center of the dry ingredients and pour in the wet pumpkin mixture. Stir using a rubber spatula until a soft dough appears. Don&#39;t overmix the dough, you will still be able to see some flour in there.

On a lightly floured surface, pour the soft pumpkin scone dough, then gently pick up half of the dough from one side and fold it over the other half. Continue doing this folding process 2-3 more times or until the flour has mostly disappeared, the easiest to do this is with a pastry scraper. Make sure to try and shape your dough into a rectangle as your fold.

Once the flour mixture is gone, shape the scone dough into an 8x5 inch slab that&#39;s about 1 inch in thickness. Slice 6 squares, transfer to the prepared baking sheet and bake for 17-18 minutes. Let the scones cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.

While the scones are cooling down, make the glaze by combining the powdered sugar and 2 tbsp heavy cream together in a medium bowl (starting with the powdered sugar and then the heavy cream). Whisk the mixture until smooth. Add 1/2 tablespoon of heavy cream as needed to thin out your glaze enough to be able to spread it on the scones.

Take 1 tablespoon of the glaze and place it in a smaller bowl. Add in the pumpkin puree, spices, and 1 tablespoon of extra powdered sugar and stir again. Place this glaze in a ziplock bag to decorate the scones later.

When the scones are cool enough, spread about 1.5-2 tablespoons of the white glaze on each scone, return the scones to the cooling rack and let the glaze set for 5-10 minutes.

Cut the tip of the ziplock bag with the spiced glaze, and decorate the scones. Let the scones set for another 15-20 minutes and enjoy!

Make the glaze

These delicious pastries are likely to become a new favorite autumn treat! They're loaded with pumpkin and spice flavor and are even better than Starbucks!

Pumpkin Scones {Starbucks Copycat}

light-brown sugar

Tbsp sugar

unsalted butter

buttermilk

Tbsp honey

Tbsp half and half

Tbsp half and half (, then more as needed)

Tbsp pumpkin puree

tsp ground cinnamon

For the scones:

Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.

In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).

Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.

For the glaze:

In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture  scones to evenly coat tops (use all of it). Let glaze set at room temperature.

For the pumpkin glaze:

In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.

Recipe Source: Cooking Classy

These comforting Gluten-Free Pumpkin Scones are finished off with the perfect touch of chocolate chips and dusting of sea salt for one flavorful and healthily indulgent baked good perfect for those cozy autumn feels! Vegan, too.

Gluten-Free Pumpkin Scones

gluten-free all purpose flour

coconut sugar (or granulated sweetener of choice)

pumpkin spice blend

baking powder

baking soda

sea salt salt

milk

coconut oil (liquid/melted)

maple syrup (or liquid sweetener of choice)

vanilla extract

chocolate

coarse sea salt salt

Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate) is a chemical compound with the formula NaHCO3. It is a salt composed of sodium ions and bicarbonate ions. Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium...

Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera). It has various applications. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C (75...

coconut oil

Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in...

maple syrup

Vanilla

Preheat and combine dry ingredients.

Preheat oven to 400°F. Line a baking sheet with parchment paper then set aside. In a large bowl combine flour, sugar, pumpkin spice, baking powder, baking soda and salt. Mix well.

Combine wet ingredients.

In another large bowl combine pumpkin, milk, oil, maple syrup and vanilla. Whisk until smooth.

Combine wet and dry ingredients.

Add wet ingredients to dry ingredients and mix until a dough begins to form. Using your hands, knead the dough until smoothly combined.

Fold in chocolate.

Place on baking sheet.

Place the dough onto the prepared baking sheet. Form it into a circle of dough approximately 8 inches across. Flatten and shape with your hands into a disc approximately 1 inch thick. Slice the dough into 8 triangular slices. Brush with milk and sprinkle with salt.

Bake.

Bake for 25 minutes or until firm and golden.

Enjoy.

https://content.jwplatform.com/videos/ibiezsal.mp4

These gluten-free pumpkin scones are soft in the center, have the right amount of sweetness, and offer hints of pumpkin spice in every bite.

Tbsp baking powder

½ tsp pumpkin pie spice

Tbsp butter

egg (large)

heavy whipping cream (or half and half)

white chocolate chips

Tbsp milk

Whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Add the frozen butter pieces to the flour mixture and work it into the batter using a pastry cutter or forks until the mixture is crumbly.

In a separate bowl, whisk together the pumpkin puree, maple syrup, egg, and whipping cream.

Add the pumpkin mixture to the flour mixture and mix well with a spatula and then by hand until the dough is solid but malleable. There may be some lumps of butter and that&#39;s okay.

Place a piece of parchment paper on a large baking sheet. Turn out the dough onto the parchment and shape it into a ½-inch circle using your hands. Use a large knife to cut the dough into 6 even pieces. Place the mixture in your refrigerator for at least 20 minutes.

Preheat the oven to 400º F. Once the oven is heated and ready, take the scones out of the refrigerator and gently separate the pieces so there is a small space between each scone.

Place the scones in the oven and bake for 22-24 minutes. Allow the scones to cool completely before adding the glaze.

Make the glaze by combining the white chocolate chips and milk in a microwavable bowl. Microwave the mixture at 70% power for 1 minute, then stir and microwave it in 15-30 second intervals until fully melted. Stir in the pumpkin spice.

Place the scones on top of a piece of parchment paper. Drizzle the warm glaze on the cooled scones using a spoon.

Soft, fluffy, and buttery, these pumpkin scones, topped with a simple glaze, are a delicious fall treat. Follow my simple tips for the best pumpkin scones.

Pumpkin Scones Recipe

unsalted butter ((1 stick/113 grams))

all-purpose flour ((270 grams))

sugar ((50 grams))

pumpkin pie spice

pumpkin purée ((122 grams))

heavy cream (plus more for brushing)

brown sugar ((55 grams))

Preheat the oven to 400F. Line a baking sheet with parchment paper.

Cut the butter into small cubes and freeze while continuing or for 10 minutes.

In a large bowl, whisk together flour, granulated sugar, baking powder, spices, salt, and baking soda.

In another bowl, whisk together pumpkin purée, cream, brown sugar, egg, and vanilla until smooth.

Toss the frozen butter in the flour mixture to coat the pieces. Using a pastry blender or by rubbing the pieces between your fingers, cut the butter into the flour until it is about the size of peas. Fold the pumpkin mixture into the flour mixture until moistened and no large flour pockets remain.

Turn out the dough onto a well floured surface. Working with floured hands, pat the dough into an 8-inch square. Cut into quarters, and cut each quarter in half diagonally, creating 8 triangles. (Or, pat the dough into an 8-inch round and cut into 8 triangles.) Transfer scones to the prepared baking sheet. For best results, freeze for 20 to 30 minutes.

Brush the tops lightly with heavy cream.

Bake for 20 for softer scones and 25 minutes or until the edges and tops are golden brown for crisper, denser scones. Transfer to a wire rack and cool while making the glaze.

For the Scones:

Sift the powdered sugar into a bowl. Whisk in the milk until smooth. (For a thinner glaze, add 1 or 2 teaspoons more milk.)

Spread the plain glaze over the tops of the warm scones with the back of a spoon. Let scones cool until glaze is set, about 30 minutes. Store in an airtight container at room temp for up to 3 days.

For the Glaze:

Deliciously spiced classic pumpkin scones are flaky and soft with perfectly crumbly edges. Top with coarse sugar for extra crunch and maple icing for extra decadence!

Classic Pumpkin Scones

(250 grams) all-purpose flour (spooned & leveled)

pumpkin pie spice*

(8 Tbsp; 113 grams) unsalted butter, frozen

(115 grams) canned pumpkin puree, blotted*

(100 grams) light brown sugar

pure vanilla extract

Tablespoons (28 grams) unsalted butter

(112 grams) sifted confectioners’ sugar

salt,

Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.

Make the scones

Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.

Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.

With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)

Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)

Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.

 In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners&#8217; sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.

Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.

Perfect as written. The texture is lovely.

I loved this recipe.  I did not blot the pumpkin since my husband and I prefer a moist but denser center.  Made a triple recipe and froze two of them.  Also, since we don't like too much sweetness, I skipped the maple glaze and just shook some confectioners sugar on top.  Excellent

https://www.youtube.com/watch?v=Dfa068yGdgA

Classic pumpkin scones are flaky and soft with perfectly crumbly edges. Top with coarse sugar for extra crunch and sparkle, and maple icing for extra deliciousness.

Get the full recipe: https://sallysbakingaddiction.com/pumpkin-scones/

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Pumpkin Scones | Sally's Baking Recipes

These Simple Pumpkin Pecan Scones are the perfect breakfast, brunch or snack. Quickly made with tons of warm spices and toasted pecans, these are finished with an orange glaze, pecans and sanding sugar for a bit of crunch.

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