Pumpkin Scones

Why these are THE BEST Pumpkin Scones

Between my 7-year stint as pastry chef at a British tea shop and baking for family and friends, at this point in my life I’ve baked, literally, tens of thousands of scones.

Finally, finally I’ve created a Pumpkin Scone recipe. But lets make one thing clear, these are Pumpkin Scones, not Pumpkin Spice Scones.

The spices play nicely with the pumpkin flavor, but the pumpkin flavor is front and center and the spice is in a supporting role.

Many pumpkin scones are finished with a sugary glaze, but I’m obsessed with the beautiful and rustic look of the candied pumpkin seed topping on these scones. I love the contrasting crunchy bite of the seeds against the soft interior crumb of the scones.

Though they are the perfect autumn treat, they’re so good they should be enjoyed year-round!

Ingredients

Ingredient Notes

• All purpose flour – Medium protein all purpose flour makes a scone that has enough structure to rise high in the oven, but also has a tender crumb.
• Pumpkin Puree – Make sure you use pumpkin puree, not pumpkin pie filling. Canned pumpkin puree is very consistent in flavor and water level. If you use homemade pureed pumpkin make sure it not too wet. Blot the pumpkin with paper towels to remove excess moisture if your puree is very moist.
• Buttermilk – Acidic buttermilk tenderizes the scones. If you don’t have fresh buttermilk, buttermilk powder is the best substitute. Mix the buttermilk powder according to the directions before adding to the scones.
• Sugar – Just enough sugar is added to lightly sweeten and tenderize the dough.
• Spices – If you have a pre-mixed pumpkin spice blend you can use 2 teaspoons of the spice mix in place of the spices listed in the recipe.
• Pumpkin Seeds – Crushed pumpkin seeds combined with sugar and a little maple syrup make a crunchy topping. You can use pecans or walnuts in place of the seeds.

1. Put the pumpkin seeds and sugar in a food processor.
2. Pulse to break down the seeds to a chunky powder.
3. Add maple syrup.
4. Stir to combine and set aside.

1. Chop the butter into 1/2″ chunks and refrigerate.

1. Combine the dry ingredients in a large bowl.
2. Whisk the dry ingredients to combine.
3. Place the wet ingredients in a bowl or liquid measuring up.
4. Whisk to combine the wet ingredients.

1. Toss the cold chunks of butter into the dry ingredients.
2. Use your fingers to squash the cubes into flat flakes of butter.
3. You should see distinctive flakes throughout the dry ingredients.

1. Add the wet ingredients to the dry ingredients.
2. Use a spatula to combine the ingredients into a wet dough. You should see visible flakes of butter as you mix.
3. Turn the dough out onto a generously floured work surface.

1. Use floured hands to pat the dough to an 8″ round.
2. Use a sharp knife to cut the scones. Don’t use a sawing motion, just cut directly through the dough for a clean cut.
3. Clean the edge of the knife with a spatula between cuts for clean edges on the scones.
4. Transfer the scones to a baking sheet. Use well-floured hands to reshape the scones if they get distorted during the transfer.

1. Brush the scones with buttermilk.
2. Divide the pumpkin seed topping between the scones and pat the topping into the buttermilk to keep it in place.
3. Bake the scones until golden brown and well-risen.
4. Transfer to a cooling rack.

Pastry Chef tips for making perfect scones:

• Combine all the dry ingredients and whisk them together before adding the wet ingredients. Dispersing the salt and leavening helps the scones rise evenly.
• Work the cold butter in with your fingers. Those flakes of butter will give the scones a slightly flakey texture.
• Once the wet ingredients are added, mix just until the flour is incorporated. It’s best to make scones by hand to avoid over-mixing the dough.
• No need for a rolling pin. Pat the dough by hand to avoid overworking the dough.

Storage

• Scones are best eaten they day they are baked but will keep at room temperature for a day.
• Baked scones should never be refrigerated.
• Baked scones can be frozen for up to three months. Defrost the scones at room temperature, then warm in the oven to revive the texture.

More Pumpkin Recipes

• Honey Pumpkin Bread
• Pumpkin Spice Ale Soft Pretzels
• Pumpkin Coffee Cake
• Pumpkin Whoopie Pies
• Ginger Cookies with Pumpkin Ganache
• Pumpkin Donuts
• Pumpkin Mousse Pie with Brown Sugar Meringue
• Yeasted Pumpkin Bread with Garlic & Sage
• Sourdough Pumpkin Bread with Cranberries

More Scone Recipes

• Classic British Scones
• Irish Cheddar & Scallion Scones
• Cranberry Orange Scones
• Date & Spice Scones
• Gingerbread Scones
• Sweet Corn Scones
• Sourdough Scones
• Homemade Scone Mix