How to make Pumpkin Scones at home? (Perfectly Spiced)

How to make our Starbucks-inspired spiced pumpkin scones. These are consistently praised!

How to Prepare Our Flavorful Pumpkin Scones

The greatest scones are these Pumpkin Scones ones. We simply adore them.

The dough is heavily spiced with pumpkin and other autumnal flavors, and there are two glazes on each cookie. One glaze is a plain white glaze, and the other is a drizzled pumpkin spice glaze.

It’s simple and worthwhile to make these scones (they are so delicious). At room temperature and when still warm, the scones are delicious. You can create them with or without glazes; either way, we like it.

Let’s speak about how to produce the best scones first before we discuss the glaze.

The secret to baking the best scones is using cold butter; if it’s not cold, you’re already out of time. Scones are made soft by the cold butter pieces in them.

The dough should not be overworked to achieve homemade flaky biscuits and butter pie crust, which is also very crucial.

We mix dry ingredients with heaps of autumnal spices to produce the scones. We “sliced” in cold butter after that. Hand-process this or pulse everything in a food processor.

Cold butter is the secret to baking the perfect scones; if it’s not cold, you’re finished before you even begin.

The wet components should be added once it resembles coarse crumbs.

The pumpkin puree has a role in this. You have dough after mixing. We choose triangles as our desired shape after patting them into a rectangle.

Do you notice all those butter flecks, by the way? These scones are tasty, soft, and rise because of that!

Glazing them is an option after baking and cooling. I already explained that you can leave these simple, with no glaze at all. If you want to go for it, add both glazes, though you can also use just one glaze. The two glazes on the flaky scone make it look and taste excellent. sincerely endorsed?

Simple half-and-half or cream and powdered sugar make up the first glaze. The second begins similarly, but we also use additional spices and pumpkin puree. You’re done after you’ve glazed! Enjoy with a handmade pumpkin spice latte or a cup of coffee.

Pumpkin Scones

This recipe for pumpkin scones was inspired by a favorite sweet from Starbucks! Although the recipe seems to call for a lot of ingredients, we assure you that it is simple to prepare.

The following two glazes are discussed. Although the scones are wonderful with both, you could also just use one. Each of the three preparations we tried was delicious.

YOU WILL NEED

PUMPKIN SCONES

• 2 cups (280 grams) of all-purpose flour
• 1/3 cup (65 grams) brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 8 tablespoons (115 grams or 1 stick) cold unsalted butter
• 1/2 cup (115 grams) pumpkin puree, see our homemade pumpkin puree recipe
• 1 tablespoon molasses (we use Blackstrap Unsulphured Molasses)
• 3 tablespoons half and half or cream
• 1 large egg
• 2 teaspoons vanilla extract

SIMPLE SUGAR GLAZE

• 1 cup (125 grams) powdered sugar, sifted
• 1 to 2 tablespoons half and a half or cream

PUMPKIN SPICE GLAZE

• 1 cup (125 grams) powdered sugar, sifted
• 1/8 teaspoon cloves
• 1 tablespoon pumpkin puree, see our homemade pumpkin puree recipe
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 to 2 tablespoons half and a half or cream

DIRECTIONS

TO MAKE DOUGH

1. Heat the oven to 400°F and place a rack in the center. Use parchment paper to cover a baking sheet. Use nonstick frying spray alternatively.
2. To combine, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
3. Sprinkle the flour mixture with the butter after cutting it into small chunks. For about five minutes, “cut” the butter into the flour using two knives or a pastry cutter until the mixture resembles coarse cornmeal with a few pea-sized butter chunks. (You could also use a food processor for this; if so, add the flour mixture and cold butter cubes to the food processor’s bowl.) After that, pulse the mixture three to four more times until it resembles coarse cornmeal or crumbs.
4. Pumpkin puree, molasses, half-and-half, egg, and vanilla extract should all be combined in a different bowl.
5. Until a soft dough forms, incorporate the pumpkin mixture into the flour and butter mixture. Take the dough and place it on a floured surface. Once it starts to come together, knead it three to four times.

COOK SCONES

1. Form a 10-inch by 7-inch rectangle out of the dough (a rolling pin can be used here). To create eight rectangles, cut the rectangle in half lengthwise and then into four identical pieces crosswise. To make 16 scones, divide each rectangle into two triangles. Recipe for spiced scones
2. Bake the scones for 10 to 15 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Transfer the scones to the baking sheet. To cool completely, transfer to a wire rack.

BUILD GLAZES

1. In a medium bowl, combine the sugar and half & half for the simple sugar glaze. After stirring, assess the consistency. It’s okay if a spoon slowly drips back into the glaze when you lift it out of it. A bit extra half and half should be added if it is too thick (a little goes a long way, here). Add a little extra powdered sugar if it’s too thin.
2. Create the pumpkin spice glaze in a separate bowl. Combine the sugar, spices, and pumpkin puree. Add one tablespoon of half & half after that. Check consistency after stirring. The simple glazing should be adjusted in the same manner.

TO COMPLETE

1. Each cooled scone should be dipped into the simple sugar glaze and then placed back onto the cooling rack with the glazed side up.
2. Each scone should have a zigzag pattern of the pumpkin spice glaze applied using a spoon. Wait until the glaze has set, about 15 minutes, and then indulge.
3. Baked and glazed scones should be kept wrapped with plastic wrap. If storing them for more than a day, we advise placing them in the refrigerator. They will taste fantastic even though they lose a little moisture.

TIPS

• Molasses: This gives the flavor of these scones a foundation. You can omit it if you don’t have any and don’t want to spend the money to buy an entire bottle for a tablespoon. Without it, the scones are still excellent.
• Plan The dough for unbaked scones can be frozen. Transfer the cut scones to sealable plastic bags after chilling them in the freezer until hard. Maintain for a month. Bake immediately from the freezer in a 400°F oven. (They might require a few more minutes.)

NUTRITION PER SERVING:

Serving Size 1 scone / Calories 197 / Protein 2 g / Carbohydrate 32 g / Dietary Fiber 1 g / Total Sugars 19 g / Total Fat 7 g / Saturated Fat 4 g / Cholesterol 29 mg