Oh, get ready for fall baking bliss! If you’re anything like me, the moment those crisp autumn breezes start blowing, I’m all about pumpkin everything. And let me tell you, these pumpkin scones are an absolute dream. They’re so incredibly moist and ridiculously easy to whip up, making them the perfect treat for a cozy morning or an afternoon pick-me-up. I’m Carmen Velasco, and after years of playing with seasonal flavors in my kitchen here in Valencia, I’ve perfected this recipe. Trust me, these are going to become your new go-to fall bake!
Why You’ll Love These Pumpkin Scones
Seriously, what’s not to adore about these guys? They’re:
- Super easy to make – even if you’re new to baking!
- Packed with that warm, comforting pumpkin spice flavor we all crave.
- Perfectly moist and tender, never dry.
- Just begging for a drizzle of sweet glaze.
- The ultimate way to welcome autumn into your kitchen!
Quick Preparation for Perfect Pumpkin Scones
I know we’re all busy, right? That’s why I love these easy pumpkin scones. You can literally mix them up and have them in the oven in about 15 minutes flat. No fuss, no fancy equipment, just pure fall deliciousness super fast!
Flavorful Fall Pumpkin Baked Goods
These aren’t just any scones; they’re like a cozy hug in baked good form. The cinnamon and nutmeg just sing with the pumpkin puree, making them the quintessential fall pumpkin baked goods. They smell absolutely divine while baking!
Essential Ingredients for Homemade Pumpkin Scones
Alright, let’s talk about what you’ll need to make these amazing pumpkin scones. It’s really not a complicated list, which is part of why I love them so much! You’ll grab:
- 2 cups of all-purpose flour – your basic baking staple.
- 1/4 cup granulated sugar – just enough sweetness to balance things out.
- 2 teaspoons baking powder – this is what gives them that lovely lift.
- 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg – our warm spice stars!
- 1/4 teaspoon salt – it just makes all the flavors pop.
- 1/2 cup (that’s one stick!) of super cold unsalted butter, cut into little cubes. This is key, trust me!
- 1/2 cup pumpkin puree – make sure it’s the puree, not the pie filling!
- 1/4 cup milk – whole milk is great here if you have it.
- 1 large egg – for binding everything together.
- 1 teaspoon vanilla extract – a little splash of pure flavor magic.
And for that dreamy glaze you’ll want to have on hand: 1 cup powdered sugar, 2-3 tablespoons of milk, and 1/2 teaspoon vanilla extract. Easy peasy!
Ingredient Notes and Substitutions for Pumpkin Scones
Okay, a few little secrets to making these pumpkin scones truly shine. First off, that cold butter? It’s non-negotiable! It creates those flaky layers we all adore. If you don’t have unsalted butter, salted works, but you’ll want to maybe cut back on the added salt a tiny bit. For the pumpkin, definitely use pure pumpkin puree – the stuff in the can that’s just pumpkin. If you happen to have leftover roasted pumpkin, that’s even better, but canned is perfectly fine and super convenient!
Need a dairy-free option? You can swap the milk for almond milk or soy milk. For a richer flavor, or if you want to make them extra tender, feel free to use heavy cream instead of milk. Sometimes I even toss in a handful of chopped pecans or chocolate chips right before baking – they’re fantastic additions! Check out our dairy-free dessert recipes for more ideas.
Step-by-Step Guide to Making Pumpkin Scones
Alright, let’s get these gorgeous pumpkin scones into the oven! It’s really quite straightforward, and I promise the results are worth every second. Grab your apron, and let’s do this!
- First things first, get that oven preheating to 400°F (200°C). While it’s warming up, line a baking sheet with some parchment paper. This little step saves you from scrubbing later, and it helps the scones bake evenly.
- In a nice big bowl, whisk together your dry ingredients: the flour, sugar, baking powder, that lovely cinnamon, nutmeg, and the salt. Just give it a good whisk to make sure everything’s nicely combined.
- Now for the butter! Add those cold, cubed butter pieces to the dry ingredients. Use a pastry blender, two knives, or even just your fingertips to cut the butter in. You want it to look like coarse crumbs, with some pea-sized bits of butter still visible. This is super important for flaky scones!
- In a separate, smaller bowl, whisk together the wet ingredients: the pumpkin puree (make sure it’s not pie filling!), the milk, that egg, and the vanilla extract. Whisk it all up until it’s smooth.
- Pour the wet mixture right into the bowl with the dry ingredients and butter. Now, gently mix everything together until it *just* comes together. Seriously, stop mixing as soon as you don’t see dry flour anymore. Overmixing is the enemy of tender scones!
- Turn the dough out onto a lightly floured surface. Gently pat it down into a disc that’s about 3/4 of an inch thick. Don’t knead it or overwork it; we want to keep all that tenderness.
- Using a knife or a bench scraper, carefully cut the disc into 8 wedges, like cutting a pizza.
- Arrange your scone wedges on the prepared baking sheet, leaving a little space between them.
- Bake them for about 15 to 18 minutes. You’re looking for them to be golden brown and beautiful.
- Once they’re out of the oven, let them cool on a wire rack for a bit before you even think about glazing them. Patience is key here!
Achieving Moist Pumpkin Scones: Key Techniques
The secret to these wonderfully moist pumpkin scones really comes down to a few things. First, don’t overmix that dough! Just combine until there are no dry spots. Also, that cold butter is crucial; it melts in the oven and creates steam, leading to those lovely flaky layers and a tender crumb that’s never dry. For more baking tips, check out Food Network’s baking tips.
Finishing Your Pumpkin Scones with a Simple Glaze
And now for the crowning glory: the glaze! For these pumpkin scones with glaze, just whisk together the powdered sugar, 2-3 tablespoons of milk, and the vanilla extract until it’s smooth and pourable. If it’s too thick, add a tiny bit more milk; if it’s too thin, a little more powdered sugar. Drizzle it all over your cooled scones. It adds that perfect touch of sweetness!
Expert Tips for Perfect Pumpkin Scones Every Time
Alright, let’s talk about making sure your pumpkin scones are absolutely perfect every single time. I’ve learned a few tricks over the years that really make a difference. First, that cold butter? It’s really your best friend here. Make sure it’s straight from the fridge and cut into small cubes. Don’t let it warm up! Also, when you’re mixing the wet and dry ingredients, just mix until it’s *barely* combined. Seeing a few little streaks of flour is actually okay – overmixing is what makes scones tough, and nobody wants that!
And a little tip for the glaze: if it seems too thick, just add milk a teaspoon at a time until it’s the consistency you like. Too thin? A little extra powdered sugar will do the trick. These little things help ensure your homemade pumpkin scones are always a triumph! If you’re looking for more dairy-free frosting recipes, we have you covered.
Serving and Storing Your Delicious Pumpkin Scones
These pumpkin scones are just heavenly served warm, maybe with a little extra glaze drizzled on top. They’re perfect with a cup of coffee or tea for a cozy breakfast or afternoon snack. If you happen to have any leftovers (which is rare in my house!), just store them in an airtight container at room temperature for up to 2 days. They stay wonderfully moist!
Frequently Asked Questions About Pumpkin Scones
Got questions about whipping up these delightful pumpkin scones? I’ve got you covered! Here are a few things people often ask:
Q1. Can I use fresh pumpkin instead of canned puree for these pumpkin scones?
Absolutely! If you have fresh pumpkin, you can roast it until tender, then scoop out the flesh and mash it until smooth. You’ll need about 1/2 cup of mashed fresh pumpkin. Just make sure it’s not too watery, as that can affect the dough consistency for your homemade pumpkin scones.
Q2. How do I make these into extra spiced pumpkin scones or pumpkin spice scones?
Easy peasy! To amp up the spice, just add another 1/4 teaspoon of cinnamon and a pinch more nutmeg to the dry ingredients. You could even add a tiny pinch of ground cloves or ginger for that full pumpkin spice experience. They’ll be even more fragrant and flavorful!
Q3. My scones didn’t turn out moist. What did I do wrong?
Don’t worry, it happens! The most common culprits for dry scones are overmixing the dough or using butter that wasn’t cold enough. Remember, we want to mix until *just* combined, and make sure that butter is nice and chilly. That cold butter creates steam as it bakes, which is key for moist pumpkin scones.
Q4. Can I add anything else to the pumpkin scone batter?
Oh, for sure! These pumpkin scones are wonderfully versatile. A half cup of chopped pecans or walnuts adds a lovely crunch, or try adding about 1/2 cup of chocolate chips for a decadent treat. Mini chocolate chips are especially good!
Estimated Nutritional Information for Pumpkin Scones
Now, I always like to give you a little heads-up on the nutritional side of things, though remember these are just estimates for our lovely pumpkin scones! Baking can be an art, and how much glaze you drizzle or if you add nuts can change these numbers a bit. But generally, one scone (without the glaze) will give you about:
- Calories: Around 250
- Fat: About 12g
- Protein: Roughly 4g
- Carbohydrates: Around 32g
- Sugar: About 10g
This information is just a guideline to help you fit these delicious treats into your day. Enjoy them guilt-free!
Share Your Pumpkin Scones Creations!
I’d absolutely love to see your beautiful pumpkin scones! Did you try them with chocolate chips? Maybe you added extra spice? Let me know how they turned out in the comments below. Feel free to rate the recipe too! And if you snap any photos, tag me on social media – I can’t wait to see your fall baking masterpieces!
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Incredible Pumpkin Scones: 15 Minute Fall Bliss
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Enjoy these easy and moist pumpkin scones, perfect for a fall breakfast or treat. They are lightly spiced and can be topped with a simple glaze.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- Optional glaze: 1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick disc.
- Cut the disc into 8 wedges. Place the wedges on the prepared baking sheet.
- Bake for 15-18 minutes, or until golden brown.
- Let the scones cool on a wire rack.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled scones.
Notes
- Ensure your butter is very cold for the best scone texture.
- You can add chopped nuts or chocolate chips to the dough for extra flavor.
- For a richer flavor, use heavy cream instead of milk.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (without glaze)
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
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