25 Oct 7 DAYS OF PUMPKIN: HOW TO MAKE PUMPKIN SPICE SCONES
DAY 3 of our week of pumpkin love, we are making Pumpkin Spice Scones. I love love love scones, they are flakey, buttery, delicious with clotted cream, jam, you name it. Scones doesn’t have to be a weekend thing. I feel like everyone saves the baking or brunch for the weekend.. but why when you can have it throughout the week to get you through the week?! These Pumpkin Spice Scones are super easy.. I know I say that all the time but I’m a sucker for easy and approachable recipes you can make ahead of time and pop them in the oven to enjoy later.
I would definitely consider this a One Bowl recipe but I feel like thats cheating since you would usually make it in one bowl anyway. In a large mixing bowl, I add all the dry ingredients including the homemade Pumpkin Spice Mix. I usually skip the sifting step when I’m in a hurry and instead whisk the dry ingredients to incorporate air and break up any clumps. The only big exception is if the recipe calls for cocoa powder or icing sugar which is so fine they are always clumpy. Otherwise a whisk works perfect!
You want to work the dough somewhat quickly so that the butter stays nice and cold. I like to play around with the shape of the scones, sometimes I like to cut them into triangles, little circles, this time I was feeling like a semi-circle. Have fun with it, if you have hearts or square cookie cutters, try using those!
Pumpkin Spice Scones
These Pumpkin Spiced Scones are buttery, moist and deliciously scented with pumpkin spice. Serve them warm with a maple caramel drizzle and/or clotted cream or jam!
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/4 cup granulated sugar
- 1 1/2 tsp pumpkin spice see NOTES for recipe
- 1/4 tsp salt
- 6 tbsp butter cubed and chilled
- 1/2 cup pumpkin puree
- 1/4 cup greek yogurt
- 1/4 cup milk I used whole milk
- 1 egg
- 1 tbsp milk
Maple Caramel Drizzle
- 1/2 cup maple syrup
- 1/2 cup unsalted butter (1 stick)
- 3 tbsp brown sugar
- 1 pinch salt
Preheat oven to 400F.
In a large bowl, add the flour, sugar, baking powder, pumpkin spice and salt. Whisk to incorporate air and break up clumps.
Add the chilled butter and quickly rubbing the butter between your fingers to work it into the flour mixture. The mixture should resemble corn meal.
In a measuring cup, measure out the greek yogurt, pumpkin puree and milk. Create a well in the middle of the flour mixture and pour the wet ingredients in.
With a fork, start working the flour mixture into the centre, the dough should start to come together.
Pour the mixture onto a clean table or cutting board and work the mixture into a ball. If the dough is too sticky, add more flour, a tbsp at a time.
Sprinkle flour on a rolling pin and roll the dough until its about an inch thick. With your knife or with a cookie cutter, cut out as many scones as you can! You can work the scraps into a ball once more to cut out more scones.
From here, you can either do the egg wash and sprinkle the top with turbinado sugar and bake it or place them in the freezer to bake at a later time.
If you're baking them right away, bake for about 10 -12 minutes until the scones are golden brown all over.
If you're baking them frozen, bake for about 12-15 minutes until the scones are golden brown all over.
Maple Caramel Drizzle
In a small/medium saucepan, combine all the ingredients and bring to a boil on medium-high heat.
Reduce the heat to about medium-low, simmer for 4-6 minutes until its nice and thick. Drizzle on top of scones.
- This recipe is super easy and versatile. Add chopped nuts to the dough or sprinkled on top, try pecans or hazelnuts.
- If you don't already have Pumpkin Spice Mix at home, it's super simple to make, here's my Homemade Pumpkin Spice recipe!