Pumpkin Scones are buttery, flaky, moist, and fragrant with all my favorite fall spices. No need to a trip to the coffee shop, these are even better!
I used my food processor to throw this dough together in record time, and since you use cold butter straight from the fridge, you can make these whenever the mood strikes. Scones are a nice change from muffins, pancakes, toast, or whatever else you usually have in the morning. Their unique texture comes from the cold butter that is finely dispersed into the flour…when it bakes it becomes wonderfully light and flaky. In this case the pumpkin makes them extra moist.
The dough is characteristically wet, rough and craggy — don’t over-work it or try to get it perfectly smooth. That ugly dough will bake up into a glorious scone. Just pat it out into a disk shape, and cut it into triangles. They bake up quickly, in about 15-18 minutes. I could still hear them sizzling when I took mine out since the pumpkin makes a wetish dough. It’s a mortal sin to overcook scones, so err on the side of caution.
I like a thick vanilla glaze on these scones, garnished with toasted pecans. You could also add pecans in the dough if you like.
Pumpkin Scones
Ingredients
dry ingredients
- 1 cup oat flour
- 1 1/4 unbleached pastry flour
- 1/4 cup dark brown sugar packed
- 3/4 T. baking powder
- 1/4 t. baking soda
- 1/4 t. salt
- 1/4 t. cinnamon heaping
- 1/4 t. ground ginger heaping
- 1/4 t. nutmeg heaping
- 1/4 t. ground clove heaping
butter
- 1 stick chilled butter diced
wet ingredients
- 1 eggs beaten
- 1/2 cup. canned pumpkin not pie filling
- 1/3 cup heavy cream or buttermilk
glaze
- 1 1/3 cup powdered sugar
- milk cream or water to thin
- 1 tsp vanilla extract
- chopped pecans for garnish
Instructions
- set oven to 400F
- Put all the dry ingredients into the bowl of a food processor fitted with the metal blade. Pulse several times to combine.
- Add the chilled butter and pulse until the mixture becomes coarsely crumbled and the butter is well distributed.
- Whisk together the wet ingredients. While pulsing the machine, pour in the liquid and process just until combined. Turn the dough out onto a floured surface and bring it together into a 6 inch disk with floured hands. Cut the disk into 6 triangles, and place the scones on a parchment or silpat lined baking sheet.
- Bake 15-18 minutes, until scones are risen and just turning golden, don't over-bake.
- Let cool on a rack before glazing.
- Whisk together the glaze ingredients and adjust the consistency if you need to by adding more milk or more sugar. Spread it over the cooled scones and top with toasted pecans.
notes:
- The oat flour and pastry flour make an exceptionally tender scone, but you can substitute all-purpose flour if you like.
24 Comments
Janice Fowler Housley
October 29, 2013 at 7:35 amIs there anything I could substitute for the egg (grandchildren allergic)?
Sue
October 29, 2013 at 8:08 amI would just leave it out, Janice, and add a little more cream or buttermilk.
grace
October 25, 2011 at 10:39 pmall scones should have such a glaze–nice touch!
Janice
October 24, 2011 at 5:29 pmThese look excellent. As it is definitely pumpkin season, I think I may just make these.
Stephanie
October 24, 2011 at 11:59 amOh my yum! I’ve never had a pumpkin scone but now I really really want one! Gorgeous photos too by the way.
Lizzy
October 24, 2011 at 10:58 amOh, my gosh, Sue, these look amazing! The texture looks perfect…and such delicious flavor…mmmmm.
Barbara
October 24, 2011 at 10:50 amI wish that was waiting for me in my kitchen right now, Sue! I love scones!
Yummy Mummy
October 24, 2011 at 4:06 amScones are one of my favorite breakfast things to make. Yours look perfect!
annie
October 24, 2011 at 3:13 amSue,
These look so good…beautiful in fact! It’s 8:10 and we haven’t even had dinner…and I wish I could have pumpkin scones for dinner…I would have wine instead of coffee which is what you had I’m sure. Your photos as always are stunning!
xo
annie
Xinmei @ Pudding Pie Lane
October 23, 2011 at 11:21 pmI want to get canned pumpkins and make this too, but I don’t think i will ever be able to find any, and mashing up my own pumpkin may just kill me 🙁 But this looks yummy!
Rose
October 23, 2011 at 10:11 pmOh, my! Just when I thought I was safe, here comes another yummy recipe!
Sam @ My Carolina Kitchen
October 23, 2011 at 9:22 pmWho would want an English muffin after seeing these yummy scones? Cooking in pj’s is my kind of cooking.
Sam
A Feast for the Eyes
October 23, 2011 at 6:58 pmScones are so easy to make, and certainly a perfect breakfast/brunch treat. I was thinking of making my pumpkin scone recipe, again, but using cranberries and pecans, instead of candied ginger. Yours look perfect!
yummychunklet
October 23, 2011 at 1:26 pmGreat thinking! I wouldn’t have gone out either. Perfect looking scones.
Mary
October 23, 2011 at 12:58 pmWhat a perfect treat to serve with tea. They sound delicious and beg to be tried. Have a great weekend. Blessings…Mary
Sulpicia (III)
October 23, 2011 at 6:33 amI totally agree about the baking in one’s PJ’s thing. I love that. And scones are always best right out of the oven.
Ocean Breezes and Country Sneezes
October 23, 2011 at 2:40 amI’m all about comfort and the pj’s and scones! They look delicious!
Victoria
October 22, 2011 at 7:02 pmperfection!
Sylvie @ Gourmande in the Kitchen
October 23, 2011 at 1:20 amHow thick and fluffy they look! I want one of these for breakfast tomorrow.
Tricia @ Saving room for dessert
October 22, 2011 at 11:36 pmI’m making scones in the morning but now I am considering a new recipe! Yours look so delicious and the photos are fantastic. I would choose staying home too if I can bake in my PJ’s!
Brownieville Girl
October 22, 2011 at 9:35 pmWaaaaaaay better than going to the bakery – I’m surprised you even considered it!!!!
Mary
October 22, 2011 at 9:25 pmThese look heavenly! I wish I had one here.
A Trifle Rushed
October 22, 2011 at 8:29 pmThey look so tasty, it’s difficult to get tinned pumpkin here, i’ll have to look on the web!