This classic scone recipe is redolent of pumpkin pie spice and a touch of maple sweetness. Great for holiday mornings! Be sure to check out the variations in the notes below, for Pumpkin Cranberry or Pumpkin Pecan scones!
Ingredients
- For the scones
1/2 cup canned pumpkin
1 large egg
3 tablespoons plain full-fat yogurt
1 tablespoon molasses
2 teaspoons real vanilla extract
2 cups all-purpose flour
1/4 cup plus 2 tablespoons dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2-1/4 teaspoons pumpkin pie spice
1/2 cup unsalted butter, cut into 1/2-inch chunks and kept cold
see variation ideas in the notes, below
- For the drizzle
1/2 cup powdered sugar
1 tablespoon maple syrup
1 tablespoon milk
Directions
- Make the scones
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the pumpkin, egg, yogurt, molasses, and vanilla.
- In another, large mixing bowl or the bowl of a stand mixer, combine the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- Cut the cold butter into ½-inch chunks. Mix until crumbly with small chunks of butter. Do NOT over-mix!
- Add the pumpkin mixture and stir just until the mixture comes together. The dough should be sticky, with small clumps of butter still visible.
- Lightly flour your work surface. Pour out the dough and dust that lightly with a bit more flour. With your hands, knead the dough until it comes together into a smooth ball. Divide the dough ball in half. Add a bit more flour to your work surface and form each half into a 5-inch round about ¾-inch (2 cm) thick. Using a sharp knife dusted with flour, slice each round into 6 wedges. Place the wedges on the prepared baking sheet.
- Bake for 12 to 15 minutes until bottoms are slightly browned. Let the scones cool on the baking sheet for about 15 minutes.
- Make the drizzle
- While the scones are cooling, prepare the drizzle. Whisk together the powdered sugar, maple syrup and milk until smooth and well combined.
- Drizzle over the cooled scones (they will still be a bit warm). The drizzle will set as it cools.
- These are really the best eaten the same day, but they’ll keep for up to 3 days at room temperature. They also freeze well if placed in an airtight container.
Notes
- Variation: add 1/2 cup dried cranberries for Pumpkin Cranberry Scones
- Variation: add 1/2 teaspoon pumpkin pie spice, or cinnamon, to the glaze
- Variation: add 1/2 cup chopped pecans for Pumpkin Pecan Scones
- Variation: dust the tops of the scones with cinnamon sugar before baking