Description
This pumpkin scones recipe creates bakery-quality scones in just 30 minutes. Flaky, moist, and perfectly spiced, these autumn-inspired scones use the ideal ratio of cold butter and pumpkin puree for tender, professional results at home.
Ingredients
Scale
- 3/4 cup (180 ml) canned pumpkin puree
- 1 large egg
- 2 1/4 cups (280 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice blend
- 3/4 stick (85 g) cold unsalted butter
- 2 tablespoons (30 ml) whole milk
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, salt, and spices.
- Cut cold butter into the dry mixture until coarse crumbs with pea-sized pieces form.
- In a separate bowl, whisk pumpkin puree, egg, and milk. Fold into dry ingredients just until combined.
- Transfer dough to a floured surface and pat into an 8-inch circle, 1 inch thick.
- Cut into 8 wedges and place on the baking sheet, leaving space between each.
- Bake 13–15 minutes until golden with set surfaces. Internal temperature should reach 190°F.
- Cool on a wire rack for 10 minutes before serving.
Notes
Keep butter cold to achieve flaky texture. Avoid overmixing to prevent toughness. Substitute all-purpose flour with gluten-free blend, swap sugar for coconut sugar, or use Greek yogurt instead of milk for a protein boost. Freeze unbaked wedges to bake later for fresh scones on demand.
- Prep Time: 15 minutes
- Cook Time: 13-15 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 scone
- Calories: 211
- Sugar: 7g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 37mg
Keywords: pumpkin scones, fall baking, spiced scones, bakery style