Flaky, moist and full of all the cozy flavors of fall. Don't forget the pumpkin glaze on top! Easy to make ahead and have waiting in the freezer whenever the craving strikes.
For the scones
- 3.5 cups all purpose flour
- 1/2 cup old fashioned rolled oats
- 2.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1/3 cup light brown sugar
- 2 sticks butter, cubed and kept very cold
- 1 1/4 cups heavy cream
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons molasses
- 1 egg
- 1 teaspoon vanilla extract
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons very soft cream cheese
- 1/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
To prepare the scones:
- In a large mixing bowl, combine flour, oats, baking powder, salt, pumpkin pie spice, and sugar. Mix well, make sure to break up any brown sugar clumps.
- Next, add cubed butter and with a pastry cutter or your fingers, mix until you have mostly small, pea-sized clumps of butter evenly mixed throughout the flour mixture.
- Next, in a smaller bowl or spouted measuring cup, combine remaining wet ingredients - cream, pumpkin, molasses, egg, and vanilla. Whisk to combine thoroughly.
- Slowly drizzle the wet mixture over the dry mixture, tossing and stirring with a fork as you pour. Make sure to stir up from the bottom so you don't end up with a bunch of dry flour hiding
- Once you've poured all the wet mixture in, dump the dough onto a lightly floured surface and squeeze it together, kneading it ever so gently. If you do have some dry flour left, just press it into the dough as you're kneading.
- Pat the dough out into a rough rectangle and using a knife or bench scraper, cut the dough in half. Stack the halves and press down again into a rough rectangle. Repeat this 2 more times.
- Next, divide dough in half and press into fairly even rectangles, about 1.5 inches in thickness. Place on parchment lined baking tray and place in freezer for 20 minutes.
- After 20 minutes, remove tray from freezer and using a sharp knife or bench scraper trim any of the rough outer edges if desired, and then cut each rectangle into 8 triangles. This is easiest to do by dividing the rectangle into quarters, then slicing each quarter in half diagonally.
- Place on parchment lined tray and back in the freezer while you preheat the oven to 400 degrees F.
- Once oven is preheated, bake scones for 15 minutes. Do not be tempted to over bake. After 15 minutes, remove from oven and let cool while you prepare the glaze.
For the glaze:
- Combine pumpkin and cream cheese in a bowl and whisk to combine. It is very important that the cream cheese is at a super soft room temp. add sugar, milk, and vanilla and whisk again.
- If the glaze is too thick add a bit more milk. If too thin, add a bit more powdered sugar.
- Drizzle over scones, sprinkle with oats and pumpkin seeds if desired, and enjoy!
make ahead: you can make these up to the 2nd freezing step, once frozen solid, transfer to freezer safe bags or containers, and then bake them off anytime you're craving a warm scone. They bake beautifully straight from the freezer.
- Category: scones
- Method: baking
Keywords: pumpkin scones, pumpkin scone recipe, spiced pumpkin scones