Classic Pumpkin Scones With Spiced Glaze
Classic Pumpkin Scones with Spiced Glaze are a delightful treat perfect for fall gatherings or a cozy afternoon tea. These scones are soft, tender, and infused with the warm flavors of pumpkin and spices. Topped with a sweet spiced glaze, they offer a comforting taste of autumn that will leave you wanting more.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1/2 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, cold | 1/2 cup (1 stick) |
| Canned pumpkin puree | 3/4 cup |
| Heavy cream | 1/4 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, mix the pumpkin puree, heavy cream, egg, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Turn the dough out onto a floured surface, shape it into a circle about 1 inch thick, and cut into wedges.
- Place the wedges on the prepared baking sheet and bake for 15-20 minutes or until lightly golden.
- For the spiced glaze, whisk powdered sugar with a little milk and a pinch of cinnamon until smooth, then drizzle over the warm scones before serving.
Pumpkin Chocolate Chip Scones
Pumpkin Chocolate Chip Scones are a delightful fusion of autumn flavors and sweet chocolate, perfect for breakfast or an afternoon pick-me-up. These scones are soft, tender, and packed with rich chocolate chips that complement the warm, spicy notes of pumpkin. Enjoy them warm from the oven or with a dollop of butter for an extra special treat.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1/2 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, cold | 1/2 cup (1 stick) |
| Canned pumpkin puree | 3/4 cup |
| Heavy cream | 1/4 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, mix the pumpkin puree, heavy cream, egg, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then gently fold in the chocolate chips.
- Turn the dough out onto a floured surface, shape it into a circle about 1 inch thick, and cut into wedges.
- Place the wedges on the prepared baking sheet and bake for 15-20 minutes or until lightly golden.
Maple Pecan Pumpkin Scones
Maple Pecan Pumpkin Scones are a delicious and indulgent treat that captures the essence of fall. With the rich flavors of pumpkin complemented by the sweetness of maple syrup and the crunch of pecans, these scones are perfect for breakfast or a cozy afternoon snack. Bake them until golden brown and enjoy them warm with a drizzle of extra maple syrup for a delightful finish.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1/3 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, cold | 1/2 cup (1 stick) |
| Canned pumpkin puree | 3/4 cup |
| Maple syrup | 1/4 cup |
| Heavy cream | 1/4 cup |
| Egg | 1 large |
| Chopped pecans | 3/4 cup |
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.
- Cut the cold butter into the mixture until it resembles coarse crumbs.
- In a separate bowl, mix the pumpkin puree, maple syrup, heavy cream, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in the chopped pecans.
- Turn the dough out onto a floured surface, shape it into a circle about 1 inch thick, and cut into wedges.
- Place the wedges on the prepared baking sheet and bake for 15-20 minutes or until lightly golden.
Pumpkin Cranberry Scones
Pumpkin Cranberry Scones are a delightful autumn treat that combines the warm flavors of pumpkin and spices with the tartness of fresh cranberries. These scones are light, flaky, and perfect for a cozy breakfast or afternoon tea. Serve them warm with a pat of butter or a drizzle of honey for an extra touch of sweetness.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1/3 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, cold | 1/2 cup (1 stick) |
| Canned pumpkin puree | 3/4 cup |
| Fresh cranberries | 1 cup |
| Heavy cream | 1/4 cup |
| Egg | 1 large |
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, spices, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, mix the pumpkin puree, heavy cream, and egg until smooth.
- Combine the wet and dry ingredients, then gently fold in the cranberries.
- Turn the dough onto a floured surface, shape it into a circle about 1 inch thick, and cut into wedges.
- Bake for 15-20 minutes or until golden brown.
Vegan Pumpkin Scones
Vegan Pumpkin Scones are a delightful and plant-based twist on the classic scone, perfect for those who want to enjoy the warm flavors of pumpkin and spices without using any animal products. These scones are tender, fluffy, and infused with cozy spices, making them an excellent choice for breakfast or a snack with tea.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1/3 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Coconut oil, melted | 1/3 cup |
| Canned pumpkin puree | 3/4 cup |
| Plant-based milk | 1/4 cup |
| Ground flaxseed | 2 tablespoons |
| Water | 6 tablespoons |
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the ground flaxseed and water, and let it sit for about 5 minutes to thicken.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.
- Add the melted coconut oil, pumpkin puree, plant-based milk, and flax mixture to the dry ingredients. Mix until just combined.
- Turn the dough onto a floured surface, shape it into a circle about 1 inch thick, and cut into wedges.
- Bake for 15-20 minutes or until lightly golden and cooked through.
Pumpkin Cream Cheese Scones
Pumpkin Cream Cheese Scones are a delectable treat that combines the rich, warm flavors of pumpkin with the creamy, tangy taste of cream cheese. These scones are perfect for breakfast or a delightful afternoon snack, providing a rich texture and a burst of fall flavors that will leave your taste buds wanting more.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1/3 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, cold | 1/2 cup |
| Canned pumpkin puree | 3/4 cup |
| Cream cheese, softened | 4 oz |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Plant-based milk | 2-4 tablespoons |
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.
- Cut the cold butter into the dry ingredients until it resembles a coarse meal.
- In a separate bowl, mix the pumpkin puree, softened cream cheese, egg, and vanilla extract until smooth.
- Add the wet mixture into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface, shape it into a circle about 1 inch thick, and cut into wedges.
- Transfer the scones to the prepared baking sheet and bake for 15-20 minutes or until lightly golden and cooked through.
Cinnamon Sugar Pumpkin Scones
Cinnamon Sugar Pumpkin Scones are a delightful twist on traditional scones, combining the warm, comforting flavor of pumpkin with a sweet cinnamon sugar topping. These scones are perfect for fall gatherings, breakfast treats, or a cozy afternoon snack, embodying the essence of seasonal baking with their flaky texture and aromatic spices.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1/2 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, cold | 1/2 cup |
| Canned pumpkin puree | 3/4 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Plant-based milk | 2-4 tablespoons |
| Additional sugar (for topping) | 1/4 cup |
| Ground cinnamon (for topping) | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, baking soda, cinnamon, ginger, and salt.
- Cut cold butter into the mixture until it resembles coarse crumbs.
- In another bowl, combine pumpkin puree, egg, and vanilla, then mix until smooth.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Turn the dough onto a floured surface, shape into a circle about 1 inch thick, and cut into wedges.
- Mix remaining sugar and cinnamon in a small bowl, sprinkle over the scones before baking.
- Place the scones on the baking sheet and bake for 15-20 minutes or until lightly golden.