As the leaves turn and the air grows crisp, our thoughts turn to warm, comforting treats that evoke the cozy feelings of fall. And what’s more perfect for the season than a batch of fluffy pumpkin scones? Whether you’re looking for a classic recipe or something a little more unique, we’ve got 20 mouthwatering recipes with a twist to get your started.
From sweet and indulgent (hello, pumpkin chocolate chip scones!) to savory and satisfying (pumpkin sage scones, anyone?), these recipes are sure to please even the most discerning palates. And with options ranging from vegan to gluten-free, there’s something for everyone in this collection of pumpkin scone recipes.
Classic Spiced Pumpkin Scones
Warm up your fall with these scrumptious scones infused with the comforting flavors of pumpkin and spices.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup whole wheat flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup heavy cream
– 2 large eggs
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flours, baking powder, salt, and sugar.
3. Add pumpkin puree, heavy cream, eggs, cinnamon, nutmeg, and ginger. Mix until a shaggy dough forms.
4. Turn dough onto a floured surface; gently knead 5-7 times until smooth.
5. Pat into a circle, about 1 inch thick. Cut into wedges or use a biscuit cutter.
6. Place on prepared baking sheet, leaving space between each scone.
7. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Cinnamon Glazed Pumpkin Scones
These tender and flavorful scones are perfect for fall gatherings or a cozy breakfast on a chilly morning. The sweetness of the pumpkin and glaze pairs perfectly with the warmth of cinnamon.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large egg
– 1/2 cup heavy cream
– Confectioners’ sugar for dusting (optional)
– Cinnamon glaze (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into dry ingredients until mixture resembles coarse crumbs.
4. Stir in pumpkin puree, egg, and heavy cream until just combined.
5. Pat dough into a circle about 1 inch thick.
6. Cut into 8-10 wedges and place on prepared baking sheet.
Cinnamon Glaze:
– 2 tablespoons confectioners’ sugar
– 1 tablespoon unsalted butter, softened
– 1/4 teaspoon ground cinnamon
Whisk together glaze ingredients until smooth. Drizzle over warm scones before serving.
Cooking Time: 18-20 minutes or until golden brown.
Maple Pecan Pumpkin Scones
Perfect for fall mornings or as a sweet treat any time of the year, these Maple Pecan Pumpkin Scones combine the comfort of pumpkin spice with the crunch of pecans and the sweetness of maple syrup.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large egg
– 1 tablespoon maple syrup
– 1/2 cup chopped pecans
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter; use a pastry blender or fingers until mixture resembles coarse crumbs.
4. Stir in pumpkin puree, egg, and maple syrup until dough forms.
5. Fold in chopped pecans.
6. Pat dough into a circle, about 1 inch thick. Cut into wedges.
7. Bake for 18-20 minutes or until golden brown.
Serve warm with your favorite toppings, such as butter, whipped cream, or confectioners’ sugar.
Pumpkin Chocolate Chip Scones
Experience the perfect blend of autumnal spices and rich chocolate in these scrumptious scones.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter to the dry ingredients and use a pastry blender or your fingers to work it into crumbs.
4. In a separate bowl, whisk together pumpkin puree, egg, and vanilla extract. Pour mixture over dry ingredients and stir until just combined (do not overmix).
5. Fold in chocolate chips.
6. Turn dough onto floured surface and gently knead 2-3 times.
7. Pat into an 8-inch circle, about 1 inch thick.
8. Cut into wedges or use a biscuit cutter to create shapes.
9. Place on prepared baking sheet, leaving about 1 inch of space between each scone.
10. Bake for 18-20 minutes, or until golden brown.
Vegan Pumpkin Scones with Coconut Cream
Perfectly spiced and tender, these vegan pumpkin scones are a delightful fall treat. Pair them with a dollop of creamy coconut whipped topping for an added touch of indulgence.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup rolled oats
– 1/2 cup canned pumpkin puree
– 1/4 cup coconut sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (almond or soy work well)
– 1 tablespoon apple cider vinegar
– 1/4 cup melted vegan butter (such as Earth Balance)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. Add pumpkin puree, non-dairy milk, apple cider vinegar, and melted vegan butter. Mix until a shaggy dough forms.
4. Turn dough onto a floured surface and gently knead 2-3 times.
5. Pat into a circle, about 1 inch thick. Use a biscuit cutter or the rim of a glass to cut out scones.
6. Place on prepared baking sheet and bake for 15-20 minutes, or until golden brown.
To make Coconut Cream:
1. Chill a can of full-fat coconut milk in the refrigerator overnight.
2. Open the can and scoop out the solid coconut cream that has risen to the top.
3. Whip with an electric mixer until smooth and creamy.
Pumpkin Ginger Scones with Lemon Drizzle
Brighten up your fall mornings with these moist and flavorful Pumpkin Ginger Scones, topped with a zesty Lemon Drizzle. Perfect for a cozy breakfast or afternoon treat.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup whole wheat pastry flour
– 1/4 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large egg
– 1 tsp ground ginger
– Lemon Drizzle: 1/2 cup powdered sugar, 2 tbsp freshly squeezed lemon juice
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flours, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until coarse crumbs form.
4. Stir in pumpkin puree, egg, and ginger until a dough forms.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 1 inch between each scone.
6. Bake for 18-20 minutes, or until golden brown.
7. Allow to cool before drizzling with Lemon Drizzle (powdered sugar and lemon juice mixed together).
Cooking Time: 18-20 minutes
Brown Butter Pumpkin Scones
These flaky, buttery scones are infused with the warmth of pumpkin and spices, topped off with a rich brown butter glaze. Perfect for a cozy breakfast or afternoon snack.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large egg
– 1 tablespoon vanilla extract
– Confectioners’ sugar for dusting (optional)
– Brown butter glaze (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter; use a pastry blender or fingers to work into the dry ingredients until coarse crumbs form.
4. Stir in pumpkin puree, egg, and vanilla extract.
5. Turn dough onto a floured surface; gently knead 2-3 times until it comes together.
6. Pat into an 8-inch circle. Cut into 8 wedges.
7. Bake for 18-20 minutes or until golden brown.
Brown Butter Glaze:
– Melt 2 tablespoons unsalted butter in a small saucepan over medium heat.
– Continue cooking, stirring frequently, until butter turns golden brown and has a nutty aroma (about 5-7 minutes).
– Remove from heat; let cool slightly. Drizzle over warm scones.
Pumpkin Oatmeal Scones with Cranberries
These moist and flavorful scones combine the warmth of pumpkin, the nuttiness of oatmeal, and the sweetness of cranberries. Perfect for a cozy breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1 large egg
– 1/4 cup chopped fresh or frozen cranberries
– Unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. Add pumpkin puree, heavy cream, egg, and melted butter. Mix until a dough forms.
4. Fold in cranberries.
5. Drop by spoonfuls onto prepared baking sheet, leaving 1 inch between each scone.
6. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Gluten-Free Pumpkin Scones
Start your day with a deliciously moist and flavorful gluten-free pumpkin scone, perfect for a chilly autumn morning.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup heavy cream
– 1 large egg
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, salt, and baking powder.
3. Add cold butter and use a pastry blender or fingers to work into a crumbly mixture.
4. In a separate bowl, whisk together cream, egg, pumpkin puree, and vanilla extract.
5. Pour wet ingredients into dry ingredients and stir until a shaggy dough forms.
6. Turn dough out onto a floured surface and gently knead 2-3 times.
7. Pat dough into an 8-inch circle, about 1 inch thick.
8. Cut into 8 triangles or use a scone cutter to create desired shape.
9. Place on prepared baking sheet, leaving 1 inch space between each scone.
10. Bake for 18-20 minutes, or until golden brown.
Cooking Time: 18-20 minutes
Pumpkin Scones with Cream Cheese Frosting
Start your day off right with these warm and comforting pumpkin scones, topped with a tangy cream cheese frosting.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large egg
– 1 tablespoon heavy cream
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until crumbly.
4. Stir in pumpkin puree, egg, and heavy cream until a dough forms.
5. Turn dough out onto a floured surface and gently knead 2-3 times.
6. Pat into a circle about 1 inch thick. Use a biscuit cutter or glass to cut out scones.
7. Place on prepared baking sheet and bake for 15-20 minutes, or until golden.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 cup powdered sugar
Mix all ingredients together until smooth. Spread over cooled scones and serve.
Pumpkin Chai Spiced Scones
Warm up with a cozy treat this fall season! These Pumpkin Chai Spiced Scones are the perfect blend of autumnal flavors and textures, infused with the comforting spices of chai tea.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1/2 cup canned pumpkin puree
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cloves
– 1/4 teaspoon black tea leaves (or chai spice blend)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until mixture resembles coarse crumbs.
4. Stir in heavy cream, pumpkin puree, cinnamon, ginger, cardamom, and cloves until just combined.
5. Gently fold in black tea leaves (or chai spice blend).
6. Turn dough onto floured surface; gently knead 2-3 times until a cohesive ball forms.
7. Pat into a circle about 1 inch thick. Cut into wedges.
8. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Pumpkin Scones with Walnut Streusel
Start your fall season off right with these warm, spiced pumpkin scones topped with a crunchy walnut streusel.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large egg
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 cup chopped walnuts
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and salt. Add butter and use a pastry blender or fingers to work into the dry ingredients until it resembles coarse crumbs.
3. In a separate bowl, whisk together pumpkin puree, egg, cinnamon, nutmeg, and ginger. Add wet ingredients to dry ingredients and stir until a dough forms.
4. Turn dough out onto a floured surface and gently knead 2-3 times.
5. Roll out dough into an 8-inch circle, about 1 inch thick. Cut into 8 triangles.
6. In a small bowl, mix together chopped walnuts and sugar.
7. Place scones on prepared baking sheet and top each with a sprinkle of walnut streusel.
8. Bake for 18-20 minutes or until golden brown.
Pumpkin Apple Cider Scones
These flavorful scones are perfect for a cozy fall morning or as a sweet treat any time of the year. The combination of pumpkin, apple cider, and warm spices will transport you to a crisp autumn day.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup pumpkin puree
– 1/2 cup apple cider
– 1 large egg
– 1 teaspoon vanilla extract
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until coarse crumbs form.
4. Stir in pumpkin puree, apple cider, egg, and vanilla extract.
5. Turn dough onto a floured surface and gently knead a few times until it comes together.
6. Pat into a circle about 1 inch thick. Cut into 8-10 triangles.
7. Place on prepared baking sheet and bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Savory Pumpkin Sage Scones
Perfect for a fall-inspired breakfast or brunch, these savory scones combine the warmth of pumpkin and sage with the flaky texture of buttery pastry. A delicious twist on traditional sweet scones, these are sure to become a new favorite.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup canned pumpkin puree
– 1/4 cup chopped fresh sage
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 3/4 cup heavy cream
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, salt, and baking powder. Add cold butter and use a pastry blender or fingers to work into the flour until mixture resembles coarse crumbs.
3. In a separate bowl, whisk together pumpkin puree and heavy cream. Pour wet ingredients into dry ingredients and stir until just combined.
4. Fold in chopped sage. Turn dough out onto a floured surface and gently knead 2-3 times.
5. Pat into an 8-inch circle. Cut into 8 wedges. Place on prepared baking sheet, leaving about 1 inch of space between each scone.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Pumpkin Scones with Caramel Drizzle
Cozy up with the flavors of fall in these moist pumpkin scones, perfectly balanced by a drizzle of rich caramel. A perfect treat for a crisp autumn morning or a warm afternoon pick-me-up.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large egg
– Caramel drizzle (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter; use a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Stir in pumpkin puree and egg until a dough forms.
5. Pat into an 8-inch circle. Cut into 8 wedges.
6. Bake for 18-20 minutes or until golden brown.
Caramel Drizzle:
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– 2 tablespoons brown sugar
Combine ingredients in a small saucepan. Cook over medium heat, stirring constantly, until caramel is smooth and golden (about 5 minutes). Let cool before drizzling.
Pumpkin Coconut Flour Scones
These scones combine the warmth of pumpkin with the unique flavor and texture of coconut flour, perfect for a cozy fall morning or afternoon treat.
Ingredients:
– 1 1/2 cups coconut flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1 large egg
– 1 tablespoon melted coconut oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together coconut flour, sugar, salt, baking soda, cinnamon, nutmeg, and ginger.
3. Add pumpkin puree, heavy cream, egg, and melted coconut oil. Mix until a sticky dough forms.
4. Turn the dough out onto a floured surface and gently knead 2-3 times.
5. Pat into a circle about 1 inch thick. Cut into 8-10 wedges.
6. Place on prepared baking sheet and bake for 18-20 minutes, or until lightly golden.
Cooking Time: 18-20 minutes
Pumpkin Scones with Orange Zest Glaze
Pumpkin Scones with Orange Zest Glaze Recipe
Warm up your fall mornings with these moist and flavorful pumpkin scones, topped with a vibrant orange zest glaze. Perfect for a cozy breakfast or brunch.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large egg
– Orange zest glaze ingredients: 1/4 cup powdered sugar, 2 tablespoons freshly squeezed orange juice, 1 tablespoon orange zest
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter to the dry ingredients; use a pastry blender or fingers to work into small pieces.
4. In a separate bowl, whisk together pumpkin puree and egg.
5. Add wet ingredients to dry ingredients; stir until a dough forms.
6. Pat into a 1-inch thick circle.
7. Cut into 8-10 triangles. Place on prepared baking sheet, leaving space between each scone.
8. Bake for 18-20 minutes or until golden brown.
Orange Zest Glaze:
1. Whisk together powdered sugar, orange juice, and zest in a small bowl until smooth.
2. Drizzle over warm scones.
Pumpkin Scones with Dark Chocolate Chunks
Warm up your fall mornings with these tender and flavorful pumpkin scones, packed with dark chocolate chunks.
Ingredients:
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 cup dark chocolate chips (at least 70% cocoa)
• Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flours, baking powder, and salt.
3. In a separate bowl, combine sugar, pumpkin puree, heavy cream, and eggs. Whisk until smooth.
4. Add wet ingredients to dry ingredients and stir until just combined (do not overmix).
5. Fold in dark chocolate chips.
6. Turn dough onto a floured surface and gently knead 2-3 times.
7. Pat into an 8-inch circle. Cut into 8-10 triangles.
8. Place on prepared baking sheet, leaving 1 inch between each scone.
9. Bake for 18-20 minutes or until golden brown.
10. Dust with confectioners’ sugar while still warm.
Cooking Time: 18-20 minutes
Pumpkin Scones with Honey Butter
These soft and fluffy pumpkin scones are perfectly complemented by a sweet and tangy honey butter spread, making them the perfect fall treat. With just a few simple ingredients, you can create these delightful scones in no time.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large egg
– Honey for serving (about 2 tablespoons per scone)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into dry ingredients until mixture resembles coarse crumbs.
4. Stir in pumpkin puree and egg until a dough forms.
5. Pat dough into a circle about 1 inch thick.
6. Use a biscuit cutter or glass to cut out scones. Place on prepared baking sheet, leaving space between each scone.
7. Bake for 15-20 minutes or until golden brown.
Honey Butter:
Mix softened butter with honey until smooth and spreadable. Serve warm scones with honey butter and enjoy!
Pumpkin Scones with Toasted Pepitas
Warm up the fall season with these scrumptious pumpkin scones, topped with toasted pepitas for added crunch and flavor.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, chilled and cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large egg
– 1/2 teaspoon vanilla extract
– Toasted pepitas (see toasting instructions below)
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or your fingers to work it into the dry ingredients until coarse crumbs form.
4. In a separate bowl, whisk together pumpkin puree, egg, and vanilla extract.
5. Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
6. Turn dough out onto a floured surface and gently knead 2-3 times.
7. Pat dough into an 8-inch circle, about 1 inch thick.
8. Cut into 8 triangles or use a biscuit cutter to create shapes.
9. Place on prepared baking sheet, leaving about 1 inch space between each scone.
10. Toast pepitas in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until fragrant and lightly browned.
11. Brush tops of scones with melted butter and sprinkle toasted pepitas evenly.
12. Bake for 15-20 minutes or until golden brown.
13. Dust with confectioners’ sugar if desired.
Summary
Pumpkin season has arrived, and it’s time to get baking! In this article, we’ve gathered 20 fluffy pumpkin scones recipes with a twist. From classic spiced pumpkin scones to sweet treats like maple pecan and pumpkin chocolate chip, there’s something for everyone. Get creative with unique flavors like vegan coconut cream, ginger lemon drizzle, or brown butter. You’ll also find savory options like oatmeal cranberry and sage. Plus, gluten-free and pumpkin-based recipes without the spice. Whether you’re a seasoned baker or just starting out, these recipes are sure to inspire your next baking adventure!
