Autumn is such a gorgeous time of year. The cooler weather and warm colors really get me in the mood to bake. These scones are a perfect way to celebrate the season. The smell from the oven as they bake is just heavenly! Their taste is pure fall. Plus I still had some leftover pumpkin purée to use up after making that pumpkin pie I posted a couple weeks back.
I adapted this recipe from one by King Arthur Flour. You can also purchase their cinnamon chips if you want to use them in the scones, although chocolate chips add another layer of decadence altogether. If a dozen scones is too many for you to make all at once, you can freeze half in plastic wrap after shaping and cutting them. There’s no need to thaw them out before continuing with the baking directions, although they may require an extra minute or two in the oven.
- 2 3/4 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (see note)
- 1/2 cup cold butter
- 1 1/2 cups cinnamon chips or chocolate chips (optional)
- 2/3 cup pumpkin purée or canned pumpkin
- 2 large eggs
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 3 tablespoons white sugar
- 3 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and spices. Whisk to incorporate.
- Use your fingers or a pastry blender to quickly work in the butter just until the mixture is unevenly crumbly. It's okay to leave some bits of butter unincorporated.
- Stir in the cinnamon chips or chocolate chips if using.
- In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
- Add the pumpkin mixture to the dry ingredients. Stir just until the flour is moistened and it all holds together. Do not over mix.
- Line a baking sheet with parchment paper if you have it. Sprinkle the parchment (or ungreased pan if you have none) lightly with flour.
- Divide the dough in half and shape into two rounds on the pan. Each round should be about 3/4-inch thick.
- Cut each round into 6 wedges and separate them, leaving about 1/2 inch between each wedge.
- Place the pan with the scones in the freezer for about 30 minutes, uncovered. Meanwhile, preheat the oven to 425°F.
- Remove from freezer and bake for 20 to 23 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean.
- Once the scones have come out of the oven, you can begin the glaze. Combine the butter, sugars, and cream in a small, heavy-bottomed saucepan.
- Bring to a boil over medium heat, stirring constantly. Continue to boil while stirring for 1 minute.
- Remove from heat and stir in vanilla extract.
- Let sit for several minutes until the glaze thickens a bit. It should still be pourable, but not watery in consistency.
- Drizzle the glaze evenly over the warm scones.
- Serve immediately, or allow the glaze to set first if desired.
- Wrap leftovers well and store at room temperature.
If you don't have pumpkin pie spice, you can blend your own. Combine 4 parts cinnamon, 2 parts ginger, 1 part allspice, and 1 part nutmeg. Mix thoroughly and store in an airtight container.