If you’re looking for a nice fall breakfast piece that isn’t the usual pumpkin pancakes or muffins, these scones are where it’s at.
You can leave them plain, or you can glaze them with a little something sweet.
I tend to prefer a maple glaze, but you can go with whatever flavors you prefer.
Or just leave them as-is cause they’re delicious either way!
Here’s that recipe –
Fresh Pumpkin Scones with Warm Fall Spices
These tender, flaky scones are made with fresh roasted pumpkin puree and infused with cinnamon, allspice, and ginger for the perfect autumn treat. Perfect for breakfast, brunch, or an afternoon tea paired with your favorite coffee.
Ingredients
- 1 small fresh pumpkin (sugar pumpkin or pie pumpkin) (about 2-3 lbs, to yield 1/2 cup puree)
- 2 cups all-purpose flour (plus extra for dusting)
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 6 tablespoons unsalted butter (cold and cubed)
- 1/2 cup fresh pumpkin puree (cooled)
- 1/4 cup heavy cream (plus 2 tablespoons for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar (for topping, optional)
Instructions
1.Preheat your oven to 400°F (200°C). Cut the small pumpkin in half, scoop out the seeds and stringy flesh, and place cut-side down on a parchment-lined baking sheet. Roast for 30-40 minutes until the flesh is very tender when pierced with a fork.
💡 Tip: Save the pumpkin seeds for roasting as a snack!
2. Once the pumpkin is cool enough to handle, scoop out the flesh and puree it in a food processor or mash it very smooth with a fork. Measure out 1/2 cup of puree and let it cool completely. Refrigerate if needed to speed up cooling.
💡 Tip: Excess moisture can make scones dense, so if your puree seems watery, drain it through a fine-mesh sieve or cheesecloth for 10 minutes.
3. Reduce the oven temperature to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
4. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, ginger, and allspice until well combined.
5. Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
💡 Tip: Keeping the butter cold is crucial for flaky scones. Work quickly to prevent the butter from warming up.
6. In a separate medium bowl, whisk together the pumpkin puree, 1/4 cup heavy cream, egg, and vanilla extract until smooth and well combined.
7. Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Using a fork or spatula, gently fold the ingredients together until just combined. The dough will be slightly sticky but should hold together. Do not overmix.
💡 Tip: If the dough seems too dry, add an extra tablespoon of cream. If too wet, add a tablespoon of flour.
8. Turn the dough out onto a lightly floured surface and gently pat it into a circle about 3/4 to 1 inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
9. Transfer the scone wedges to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle with turbinado sugar if desired.
10. Bake for 15-18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. The edges should be lightly crisp.
💡 Tip: Don't overbake or the scones will be dry. They should still feel slightly soft in the center when you remove them from the oven.
11. Transfer the scones to a wire rack and let cool for at least 5 minutes before serving. Enjoy warm or at room temperature.
Notes
You can substitute nutmeg for the allspice.
Tips
- Fresh pumpkin puree has a more delicate, sweet flavor than canned pumpkin, making these scones extra special.
- For best results, use a sugar pumpkin or pie pumpkin rather than a large carving pumpkin, as they have better flavor and texture.
- These scones are best enjoyed the day they're made but can be stored in an airtight container at room temperature for up to 2 days.
- Reheat leftover scones in a 300°F oven for 5-7 minutes to restore their texture.
- Serve with butter, honey, maple butter, or cream cheese for an extra indulgent treat.
- To freeze unbaked scones, cut them into wedges and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.
Variations
This isn’t an exhaustive list, but I’ve got a few options for ya here if you’re looking for some variations to mix things up p
- Add 1/2 cup of chopped pecans, walnuts, or white chocolate chips to the dough for extra texture and flavor.
- For a maple glaze, whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk. Drizzle over cooled scones.
- Make a cream cheese glaze by beating 2 oz softened cream cheese with 1/2 cup powdered sugar and 1-2 tablespoons milk until smooth.
- Substitute half of the all-purpose flour with whole wheat flour for a nuttier, heartier scone.
- Add 1/2 teaspoon of ground cloves or allspice for a more complex spice profile.
- For mini scones, pat the dough into a smaller circle and cut into 12-16 wedges. Reduce baking time to 12-15 minutes.
- Make them vegan by using vegan butter, replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and using coconut cream instead of heavy cream.
Nutrition Facts
Calories: 285 kcal
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
Sodium: 320mg
Total Carbohydrates: 39g
Dietary Fiber: 2g
Sugars: 11g
Protein: 5g
Vitamin A: 85% DV
Vitamin C: 4% DV
Calcium: 12% DV
Iron: 10% DV