These pumpkin scones with maple icing are warm and cozy, perfect for fall! They are soft and packed with delicious pumpkin spice, bringing sweetness to your day.
I love serving them with a cup of tea. The maple icing is like a little hug on top! Plus, your kitchen will smell amazing while they bake. Give them a try and enjoy! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the main base for scones. If you want a healthier option, you can swap half of it for whole wheat flour or spelt flour. Just keep in mind that the texture may change a bit.
Rolled Oats: These add great texture! If you don’t have them, you can just skip them. They aren’t necessary but do provide a nice chew.
Pumpkin Puree: Make sure to get pure pumpkin puree and not the spiced pie filling. If you’re out of pumpkin, you can use applesauce as a substitute, though it’s less pumpkin-spicy!
Butter: Cold, unsalted butter is best for flaky scones. If you’re vegan or dairy-free, you can use a plant-based butter or coconut oil (chilled). Just be careful with the quantity!
Maple Syrup: Use pure maple syrup for the icing. If you don’t have it, honey or agave syrup can work, but the flavor will change a bit.
How Do You Get Fluffy, Light Scones?
To achieve fluffy scones, it’s all about handling the dough gently and keeping the butter cold. Here’s how:
- Keep the butter chilled while preparing your ingredients. When you mix it into the flour, it should stay in small pieces; this helps create pockets of air during baking.
- Mix the wet and dry ingredients just until they’re combined. Overmixing can lead to tough scones.
- Don’t forget to pat the dough gently into shape instead of rolling it out. This keeps the layers intact.
Trust the process, and you’ll have scones that are light and delicious!
Delicious Pumpkin Scones with Maple Icing
Ingredients You’ll Need:
For the Scones:
- 2 cups all-purpose flour
- 1/2 cup rolled oats (optional, for texture)
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk (or milk + 1 tsp vinegar/lemon juice)
For the Maple Icing:
- 1 cup powdered sugar (confectioners’ sugar)
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prep and 15-18 minutes to bake, making it around 35-40 minutes in total. After that, just let the scones cool and drizzle on the icing. Perfect for a cozy fall morning or an afternoon treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking. This makes cleanup easy too!
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, optional rolled oats, sugar, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This mix is where all the yummy flavors start!
3. Add the Butter:
Next, add the cold cubed butter to the dry mix. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it looks like coarse crumbs. You want to see some small pea-sized pieces of butter—this helps make the scones flaky.
4. Combine Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, egg, vanilla extract, and buttermilk. This mixture adds moisture and flavor to the scones.
5. Bring It All Together:
Create a well in the center of the dry ingredients and pour in the pumpkin mixture. Stir gently with a wooden spoon or spatula just until it all comes together. Don’t overmix, or your scones can become tough!
6. Shape the Dough:
Carefully turn the dough onto a lightly floured surface and pat it into a circle about 8 inches in diameter and about 1 inch thick. No rolling pins needed!
7. Cut and Place the Scones:
Cut the dough into 8 equal wedges, much like a pizza, and place them onto your prepared baking sheet. Leave a little space between each one as they will puff up during baking.
8. Bake to Perfection:
Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean. When they’re done, remove them from the oven and let them cool on a wire rack.
9. Make the Maple Icing:
While the scones cool, prepare the icing. In a medium bowl, whisk together the powdered sugar, maple syrup, vanilla extract (if using), and 1 tablespoon of milk. Adjust with more milk if needed for a nice drizzling consistency.
10. Finish and Enjoy:
Once the scones are slightly cooled, drizzle the maple icing over the top. Allow the icing to set for a few minutes before serving. Enjoy your pumpkin scones warm or at room temperature—ideal with a cup of coffee or tea!
This recipe makes about 8 scones, perfect for sharing or enjoying all week long!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Just make sure to cook and puree the fresh pumpkin first. You’ll need about 1 cup of pureed fresh pumpkin, and ensure it’s well-drained to avoid excess moisture in your scones.
How Do I Store Leftover Scones?
Store your leftover scones in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. To reheat, just pop them in the microwave or oven until warmed through.
Can I Make These Scones Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Just make sure your baking powder is also gluten-free. The texture might be slightly different, but they will still be delicious!
What’s the Best Way to Enjoy Pumpkin Scones?
Pumpkin scones are delightful served warm with a cup of coffee or tea. You can also enjoy them with a spread of butter or cream cheese for an extra indulgence!
