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Pumpkin Scones
These Pumpkin Scones are so much better than the Starbucks version. They’re moist, perfectly spiced and (bonus) they make your house smell DELICIOUS while they bake!
Pumpkin is incredible. Seriously. Not only is it a nutrition powerhouse (full of fibre and beta carotene), it is ridiculously versatile. Is there anything this vegetable can’t do? Soups, donuts, pie, risotto, muffins, waffles, ice cream… and now scones.
What Types of Pumpkins Can You Eat?
Not all pumpkins are meant to be cooked. The standard Halloween decorating pumpkins are in this category – they are tasteless when cooked, so don’t use the carving pumpkins for eating! If you are wanting to purchase pumpkins for cooking and baking, look specifically for a sugar pumpkin or a pumpkin that indicates it is for baking and cooking at the grocery store. When purchasing pumpkin puree make sure that you aren’t buying pumpkin pie filling!
Tips for a Perfect Pumpkin Scone
- Use cold butter.
- Don’t over-mix the dough! When you add the wet ingredients to the dry, mix gently until combined.
- Sprinkle with sugar or a drizzle of glaze once cooled for added sweetness, only if desired.
Pumpkin Scones
Pumpkin is incredible. Seriously. Not only is it a nutrition powerhouse (full of fibre and beta carotene), it is ridiculously versatile. Is there anything this vegetable can’t do? Soups, donuts, pie, risotto, muffins, ice cream…and scones of course!
Ingredients
For the Scones
- 1 egg
- ¼- 1/3 cup milk
- ¾ cup unsweetened pumpkin puree
- 1 teaspoon vanilla
- 2 cups flour
- 1 tablespoon baking powder
- ½ cup brown sugar
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1/2 cup cold butter cubed
For the Vanilla Glaze
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- 1/2 cup icing sugar
- 2-4 teaspoons milk
- 1/2 teaspoon vanilla
Instructions
For the Scones
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Preheat the oven to 400 F.
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Crack the egg into a 1 cup glass measure, mix well with a fork. Add the milk to the ½ cup mark and mix well again. Transfer to a medium bowl and whisk in the pumpkin puree and the vanilla and set aside.
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In a large mixing bowl whisk together the flour, baking powder, brown sugar, pumpkin pie spice and salt. Using a pastry blender or your fingers, blend in the cold butter until it is the size of peas. Add the pumpkin mixture to the flour mixture and mix together with a fork until just combined. Avoid over-mixing it as they will get tough!
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On a lightly floured surface, pat the dough together in a circle (approximately 10-12″ diameter). Transfer the disc of dough to a sheet of parchment paper and using a sharp knife, gently cut the scones into 8 wedges, keeping the shape of the circle intact.
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Transfer the parchment paper and scones to a baking sheet and bake for 20 – 25 minutes, until they are lightly browned. Transfer to a baking rack to cool. Once completely cooled, drizzle with Vanilla Glaze if you wish.
For the Vanilla Glaze
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Whisk together glaze ingredients, starting with 2 teaspoons of milk and adding just enough more to reach a thick glaze, and drizzle over cooled scones.