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This Pumpkin Scone recipe is really gonna hit the spot. It's moist on the inside with crunchy bits on the outside and just the right level of sweet and spice. You're gonna want them every day.
Spices are so fascinating. Humans have built civilizations around sharing them. They've fought wars over them. Fortunes have been built and lost, governments have risen and fallen, all in the pursut of flavor. When we open up those little glass jars from the grocery store, we probably never stop to consider the history and power of cinnamon and nutmeg and clove.
Becoming a kitchen witch has given me the gift of considering the story of my ingredients, the history and the journey they've been on. Metaphysical properties are often rooted in legend which always has a toe in history. Why did humans even try eating tree bark? What kind of magic and wonder did cinnamon bring to our ancestors' lives. How can we reignite that wonder and bring that power to our own lives? These are the questions of the kitchen witch.
What makes this Pumpkin Scone recipe so awesome?
This pumpkin scone recipe is so delicious. It's really hard to eat just one. Luckily, they're fairly petite, so you can manage two if you really want to. I love the contrast of textures in a scone with the almost crunchy exterior and the moist and tender interior. The pumpkin flavor here is distinct, and it's only heightened by the spices, not overpowered by them.
These would be perfect for an afternoon snack with a cup of coffe or tea, or better yet, a chai latte. If you brought a batch of these into work, people would probably lose it. They're just the right amount of sweet. They definitely won't put you in a sugar coma. Try them, and I think you'll be absolutely delighted.
Magical Properties of Cloves
We've covered most of the ingredients in this recipe in other posts, so check out the Kitchen Magick page for details. We haven't yet talked about cloves, though. They have a slight numbing quality, so they were traditionally used to soothe toothache and mouth sores. Metaphysically, clove is associated with protection, purification, mental ability, and healing. Add cloves to spells to keep the intention focused for a longer period of time. (Source: The Modern Guide to Witchcraft by Skye Alexander)
Tips for making Pumpkin Scones
These pumpkin scones are not difficult, but they're also not a super beginner bake. If you're new to making scones and biscuits, don't panic if it takes you a couple tries to get it right. They'll still be delicious if they're not perfect.
The key is to mix them so that they hold their shape but stay as moist as possible. Start by mixing your dry ingredients and rubbing in butter to create a shaggy, wet sand sort of consistency. Keep the butter as cold as possible. In a separate container, whisk together your pumpkin, some milk and cream, and an egg, then mix this into your dry ingredients to form a dough. I like to do this with a rubber spatula.
Then you need to transfer this to a floured surface and pat the dough into a rectangle before cutting it into 12 triangles. You don't want it to be a sticky mess, but you also don't want to knead in a bunch of flour like a bread dough. Just be sparing. I use an offset spatula to help transfer the scones from the counter to the baking sheet if they're a bit sticky.
You also get to double glaze these, which is super awesome. Please don't worry about measuring for the glaze. Just add the liquid slowly and use your common sense. You'll be fine.
FAQ
This recipe doesn't use a full can of pumpkin. To keep from wasting it try some pumpkin pancakes or pumpkin hazelnut crostini.
Spices are magical, and this pumpkin scone recipe is going to make you feel like the coolest witch in town.
Looking for more awesome baked treats? Try some Chocolate Banana Muffins or these Stem Ginger Biscuits.
PrintPumpkin Scones
This Pumpkin Scone recipe is really gonna hit the spot. It's moist on the inside with crunchy bits on the outside and just the right level of sweet and spice. You're gonna want them every day.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 12 1x
- Category: Baked Goods
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the scones
- 2 cups all-purpose flour
- 7 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ¼ teaspoon ground ginger
- 6 tablespoons (3 ounces) cold butter, cut into small chunks
- ½ cup canned pumpkin puree
- 2 tablespoons milk
- 1 tablespoon heavy cream
- 1 egg
For the glaze
- 1-½ cups powdered sugar
- 2 to 3 tablespoons milk
- a dash each of cinnamon, nutmeg, clove, and ginger
Instructions
For the scones
- Preheat oven to 425 F (220 C), and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. Add in pieces of butter and pinch the butter into the flour until all the large chunks are gone. The mixture will look crumbly.
- In a separate bowl, whisk together the pumpkin, milk, cream and egg.
- Add the wet ingredients to the dry ingredients and fold together with a spatula until everything is combined and the dough can be squished into a ball.
- Tip the dough out onto a lightly floured surface and pat it into a rectangle about an inch thick.
- Using a knife or a pizza cutter, cut down the center lengthwise, then twice in the opposite direction to make six rectangles. Cut each rectangle in half on the diagonal to form 12 triangles.
- Carefully transfer scones to the baking sheet and bake for 15 minutes or until lightly brown.
- Transfer to a wire rack to cool. Place the wire rack back over a baking sheet to catch drips when it's glazing time.
For the glaze
- Add powdered sugar to a bowl, and then add a little bit of milk. Just a splash at a time. Stir these together until you have a fairly drippy consistency.
- Gently dip each scone into the glaze, and place on the wire rack to allow the glaze to drip down.
- To your remaining glaze, add your spices and another spoonful of powdered sugar to thicken it up a bit. Whisk until smooth.
- Pipe or drizzle the thicker glaze over the scones. Leave to set for a few minutes.
- These are best served right away, but still taste great on the second day if stored in an air tight container.
Notes
- You could use pumpkin pie spice in place of the spices added in this recipe, if you have it.
Keywords: Pumpkin, Scones
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Tara @ Live a Sweet Life says
I agree with you, I want my pumpkin treats year round! This scones looks delicious, I'll have to give them a try 🙂
Renee says
I hope you enjoy them!
Tina @ Sugar Bean Bakers says
What! I need these in my life.
Renee says
Mahalo! Thanks for stopping by my blog. I love your work.