Pumpkin Scones
These are a hybrid between a pumpkin scone and a biscuit with flaky, tender pumpkin spice layers. Topped with a maple glaze, these are the perfect cozy fall treat!
Servings: 8 scones
Ingredients
Pumpkin scones
- 8 tbsp salted butter, cold or frozen*
- 6 tbsp pumpkin puree*
- 3 tbsp full-fat Greek yogurt or sour cream
- 3 tbsp heavy cream
- 1 large egg
- 2 cups + 2 tbsp all-purpose flour
- 1/4 cup light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 egg, beaten for egg wash (optional)
Maple glaze
- 2/3 cup powdered sugar
- 2 tbsp maple syrup
- 1/2 tbsp water, optional
- flaky salt, optional
- candied walnuts, optional
Instructions
- Quickly dice or grate 8 tbsp salted butter, cold or frozen* into a bowl, then place in the freezer while you assemble the rest of the ingredients.
- In a smaller bowl, add 6 tbsp pumpkin puree* and blot it with a paper towel to absorb as much of the moisture as you can. Add 3 tbsp heavy cream, 3 tbsp full-fat Greek yogurt or sour cream and 1 large egg and whisk to combine until smooth.
- In a large bowl, whisk together 2 cups + 2 tbsp all-purpose flour, 1/4 cup light brown sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp kosher salt.
- Add the frozen grated butter into the flour mixture and quickly toss with your hands to evenly distribute it. (Alternatively: add the cold cubed butter to the dough and use your fingers or a pastry cutter to smash the butter into the flour until you have a coarse meal, working as quickly as possible to avoid overworking the dough.) Use a spatula to mix the pumpkin mixture into the dry ingredients just until a shaggy dough starts to form.
- Dump the dough onto lightly floured surface and gather the dough together, folding the dough over on itself and incorporating any stray dry bits just until a rough dough forms (again, try to work quickly and avoid overworking the dough). Form into a rectangle, wrap in parchment or plastic wrap and refrigerate for 30-60 minutes.
- Once chilled, roll out dough into a 3/4" thick rectangle. Cut into 3 equal rectangles and stack them on top of each other. Roll out into another rectangle, again about 3'4" thick, and repeat the cutting and stacking.
- Roll dough out to a roughly 6x8" rectangle. Cut into your desired shapes: I used a 2 3/4" biscuit cutter, but you can cut them into ~8-9 squares or triangles. Place cut out scones on a parchment-lined plate or baking sheet and chill for at least 4 hours to overnight.
- When ready to bake, preheat oven to 400 F and line a baking sheet with parchment paper. Place frozen scones on the baking sheet about 2" apart and brush with 1 egg, beaten for egg wash (optional), if using (you can also use a bit of heavy cream or milk instead). Bake for 30-35 minutes, until puffed, fragrant and golden brown around the edges. Let scones cool for at least 5 minutes before topping with glaze.
Maple glaze
- In a small bowl, whisk together 2/3 cup powdered sugar and 2 tbsp maple syrup. Add 1/2 tsp of water at a time until you have your desired consistency. Glaze the top of the scones while warm and top with flaky salt or a candied nut, if desired.
Notes
*Use frozen butter if you plan to grate it into the dough--this will give you slightly more even, flaky layers. If you'd rather cut in the butter with your fingers, simply dice butter cold from the fridge--you'll still achieve flaky, tender layers.
*If you happen to have frozen pumpkin puree on hand, simply thaw it and press out excess moisture with your fingers--much easier than blotting fresh pumpkin puree.