Fall is in the air and I'm so excited to share this Pumpkin Scone recipe so we can all celebrate! I've been slinging scones for so long. Clearly I really love making them (and eating them) but what I really love is helping YOU make them. I've said it before, but one of my favorite things is helping someone have success with a recipe or technique that they had previously had terrible luck with. Scones are one of those things! I promise if you follow my steps you will end up with delicious, flaky AND moist scones. Yes, it's possible. Let's make some Spiced Pumpkin Scones!
The Most Wonderful Time of the Year
The weather has been cooler here and I am in full blown fall mode. I adore this time of year. As late summer slips into fall and everything just gets cozier and more nostalgic somehow. I don't like to rush things, so I usually hold off on the pumpkin content until October, but this year I just couldn't wait. I woke up the other morning feeling like I just had to create a pumpkin scone recipe. So I took my tried and true vanilla bean scone and added a little bit of this and a sprinkle of that and here we go - spiced pumpkin scones! Not too sweet, just the right amount of spice and PERFECT with a hot cup of tea or coffee.
Pumpkin Scone Success Tips
- I have given these tips so many times, if you are a regular I know I sound like a broken record - but trust me - these are the tips that have helped my family and friends make delicious, flaky, moist scones. No dried up hockey puck here.
- Keep your butter and your wet ingredients cold.
- Use a fork for mixing. I don't know why, but a fork just does the best job and ensures you don't mash and over mix the dough when adding the wet ingredients.
- Don't worry if you have a bit of dry left in the bottom of the bowl. You can just squish it in when you're shaping the dough. You can add a tiny bit more cream if you think it needs it, but you do not want a wet, gloppy dough here. Err on the side of too dry rather than too wet. My Vanilla Bean Scone post has some good step-by-steps - they are old photos but they really show the texture you're going for.
- Don't skip the cutting and stacking step. This is THE trick to getting flaky layers in scones and biscuits.
- Also, don't skip the freezing. It makes the pumpkin scones cut nice and evenly, but it also gives the glutens a change to relax, the flour a chance to hydrate, and it results in a tender, flaky, buttery scone.
And finally - not really a tip, but just a cool scone bonus - once you slice and freeze these pumpkin scones, you don't have to bake them all at once. Once they are fully frozen, you can transfer to a bag and keep in the freezer for whenever you are craving a hot, fresh scone. They bake straight from the freezer - no thawing required. Yep. Pretty cool, huh?
I hope you'll give these a try! Don't skip that glaze - it is so good! The cream cheese just balances it all out. And let me know if you make these! I always love hearing from you and seeing your photos! Come say hi on Instagram @wild.thistle.kitchen!Print
More pumpkin goodness!
Pumpkin Banana Muffins - so good and so easy! Need to update these old photos.
Pumpkin Swirl Cheesecake - The creamiest!
And more cozy fall recipes