It’s a Autumn tradition to create these Pumpkin Spice Scones in our house! I’ve been making them for the better part of five Autumns, so it’s a scone that I really enjoy. When I first moved to England, I wanted to make an “English Pumpkin Thing” so I made some pumpkin scones. Over time, this recipe has changed a bit, but at it’s core it is still everything I love in a dessert. The scones are a bit more cake-like then scone-like, but that’s part of their charm!
When it comes to pumpkin puree, you can either use the canned stuff (if you can find it) or make your own. To make your own, you just need to purchase a cooking pumpkin – not a carving pumpkin – split it in half, scoop out the middle, and roast it, before digging out the flesh and pureeing it. I can’t seem to find the canned pumpkin puree in stores in England anymore, so this year I made my own. You don’t need much of it, so do keep an eye on our blog for more recipes using the puree we made! Let’s get into the pumpkin spice scones recipe!
Pumpkin Spice Scones
Ingredients
Scones
- 2 cups Flour
- 1/3 cup Brown Sugar packed
- 1 tsp Cinnamon
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Ground Cloves
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 1/2 cup Cold butter cut into cubes
- 1/2 cup Pumpkin Puree
- 3 tbps Milk
- 2 tsp Vanilla Extract
- 1 Egg
Glaze
- 1 cup Powdered Sugar
- 2 tbsp Milk You might need a bit more
- 1 pinch each of the above spices
Instructions
- Pre-heat your oven to 200 degrees Celsius and line a baking tray with baking paper, set aside.
- In a large bowl, combine flour, sugar, cinnamon, baking powder, baking soda, ginger, cloves and nutmeg. Whisk these ingredients together.
- Add in chopped cold butter and use your fingers to work in the butter, creating a bowl of what resembles coarse crumbs.
- Add in your wet ingredients; pumpkin puree, milk, egg, vanilla and milk. Mix well with a rubber spatula until a dough forms.
- Lightly flour your work surface and tip out your dough. Using a rolling pin, roll out your dough to make a big rectangle that is about 1 inch thick.
- Cut your rectangle into triangles, or circles, or squares, or whatever shape you'd like your scones, really!
- Put your scones on your lined baking tray and bake for 10 to 12 minutes, until brown and delicious. Set aside.
- To make the glaze, get a small bowl and add in your powdered sugar and 2 tablespoons milk. Stir it together slowly. You might need to add a few more teaspoons of milk until your glaze stays in place, but does create drip marks.
- Take a large spoonful or two of your main, white glaze out of it's bowl and place it into another small bowl. Add a pinch of each of the spices and a dribble of milk (to even out the texture).
- Once the scones are slightly cooled (as if they are too hot, the glaze will just melt) spoon a spoonful of white glaze on each one and help it move to the sides of your scones with the back of your spoon.
- Drizzle on some of your spiced glaze as well.
These scones do keep for up to a week in a airtight container. They are perfect as a more adult, pumpkin treat that screams Autumn without being so full of sugar or so full of child-like decoration. These go good with tea or pumpkin spice coffees. If you don’t like glaze (or want to cut down on sugar) you can use an egg wash on the top of the scones before you put them into the oven, to make the top all shiny and nice. We’ve made these for both school bake sales and other events – it’s a crowd favorite.
This post is apart of our Blogtober series, all with a Halloween or Autumn theme.
This sounds absolutely delicious! I’ve never seen pumpkin puree here in the Netherlands either, but then again I haven’t really looked for it.
That’s so fair! It’s very common in America.
Ohh! These look so good. I have never seen Pumpkin Puree to buy in the supermarket either. I must look harder x
I feel like a few years back I could find some, but I never can now!