Tender pumpkin scones are a delicious breakfast in a chilly autumn morning. A glaze of caramel adds a touch of sweetness.
When I signed up for this month’s Baking Bloggers theme, Biscuits and Scones, I thought September would be a great time to post my first pumpkin recipe of the season.
As of last week, though, I was wondering if the summer-like temperatures were ever going to end! For the first two weeks of school, my son had an early dismissal due to heat nearly every day!
Finally, yesterday, it felt a little cooler. It was a little too chilly for shorts. I wanted a hoodie when I went for a walk outside. My favorite kind of weather!
The perfect kind of weather to have a tender, warmly-spiced pumpkin scone with caramel glaze. These are based off my favorite cream scone recipe, so they are a little more moist than traditional English scones.
I like using a food processor for cutting in the butter, because it goes faster than using a pastry cutter or two forks (or even cutting it in with your fingers). This way, the butter stays cold, which gives scones their wonderful, crumbly texture.
I gave these a caramel glaze, but cinnamon or maple would be delicious as well. You could also add a cup of cinnamon baking chips to the scone dough. Store any leftover scones between layers of wax paper in a plastic zip-top bag at room temperature.
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For the scones
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1/2 cup pumpkin puree
- 3/4 cup heavy cream
- 1 tsp vanilla
For the glaze
- 1/4 cup unsalted butter
- 1/2 cup pure maple syrup
- 1 cup confectioners' sugar, sifted
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, stir together the flour, baking powder, salt, cinnamon, nutmeg, allspice and ginger.
- In a medium mixing bowl, whisk together the pumpkin puree, heavy cream and vanilla.
- Pour the wet ingredients over the dry and stir together with a wooden spoon just until all of the dry ingredients are moistened.
- With floured hands, scrape the dough onto a clean work surface and pat into a circle about 8 inches in diameter and 1 inch thick.
- Use a chef's knife to cut the disk into 8 wedges. Place the wedges on the baking sheet.
- Bake for 15 to 18 minutes. Remove to a wire rack to cool completely.
- Once the scones are cool, make the glaze: whisk all of the glaze ingredients together and drizzle over the scones. Let sit until the glaze hardens.
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Nutrition Information:Yield: 8 scones Serving Size: 1 scone
Amount Per Serving: Calories: 355 Total Fat: 14g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 40mg Sodium: 278mg Carbohydrates: 54g Fiber: 1g Sugar: 27g Protein: 4g
More Biscuits and Scones
- Blueberry Drop Scones by Simply Inspired Meals
- Breakfast Biscuits by Sid’s Sea Palm Cooking
- Cheesy Garlic Jalapeno Drop Biscuits by Jonesin’ For Taste
- Chipas by A Day in the Life on the Farm
- Gruyère Prosciutto Scones by Karen’s Kitchen Stories
- Lemon Blueberry Biscuits by Jolene’s Recipe Journal
- Orange Pecan Biscuits by Palatable Pastime
- Very Cinnamon Scones by Hardly A Goddess