The Best Pumpkin Scones for an Autumn Morning

These pumpkin scones make for the perfect autumn afternoon treat. With the perfect balance of sweet and spice. As the summer comes to an end the days are starting to close in. The leaves on the trees are changing color and starting to fall. Autumn is definitely in the air.

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What You Need To Make Pumpkin Scones

Equipment:

• Measuring Cups or a Kitchen Scale. When Baking I personally try to measure with a scale I find it is much more accurate which when baking can be important.
• Measuring Spoons
• Mixing Bowls, You can also use a stand mixer with the paddle attachment, just be careful you don’t over work the dough.
• Knife or a Dough Cutter, I love my dough cutter and highly recommend having one
• Pastry Brush, try to use a natural bristled brush.
• Baking Sheet, this should be lined with either parchment paper or a silicone liner.
• Cooling Rack, this isn’t really required but they are great to have and do help with cooling.

Ingredients:

• All purpose white flour
• Salted butter
• White and brown sugars
• Baking Powder
• Real pumpkin puree, if you are using canned pumpkin then make sure it isn’t the pumpkin spice puree as we will be adding our own spices.
• Large egg
• Vanilla Extract
• Spices:
  • Cinnamon
  • Nutmeg
  • Ginger
  • Allspice, optional

How to Make Pumpkin Scones

To make your pumpkin scones begin with preheating your oven and lining a baking sheet with parchment or a silicone mat.

For this recipe the instructions are for making them by hand but you can use a stand mixer if you would prefer. If you do choose to use a mixer be very careful not to over work the dough.

Into a mixing bowl add your softened room temperature butter along with the flour, salt and baking powder. Rub the butter into the flour using your finger tips until the butter has been incorporated. It should look like fine breadcrumbs.

Next we will add in the sugars and spices and give it all light mix to blend.

Now we will add all of the other ingredients. These will be the pumpkin puree, egg and the vanilla extract.

You can use your finger to incorporate these wet ingredients in or if you prefer not to get your hands sticky you can use a wooden spoon or spatula.

Once the ingredients come together and form a rough looking dough ball. Flour a working surface and tip out your pumpkin scones dough ball.

Divide your dough into two. Take each half and work into a round and flatten out to around 1.5 to 2 inches thick. Cut the dough into four equal triangles, place each triangle onto the lined baking sheet. Give them an inch or twos space between.

Repeat this with the second half.

Using a pastry brush, brush each scone top a little egg wash ( this is a beaten egg) or you can also use a little milk if you do not wish to use egg. Milk wont be as golden.

Bake your pumpkin scones in the preheated oven until baked through. Once ready remove them and place them onto a cooling rack so they can cool before enjoying them with a dollop of butter and a hot drink.

What is Pumpkin Spice?

A common misconception many tend to have is that pumpkin spice contains actual pumpkin when in fact is only the spice blend that is added to whatever pumpkin dish you may be making.

A typical pumpkin spice blend will include spices such as cinnamon, nutmeg, ginger, cloves and at times allspice. I personally love adding in allspice it adds a wonderful warmth to the blend. If you choose to make your own my advice will always be to add the tiniest dot of clove as it is a strong spice and can take over.

This Classic American spice blend has been growing in popularity and is now spreading around the world this is all thanks to that popular coffee shop we all love. But like I mentioned pumpkin spice is just a spice blend, don’t forget we are making spiced pumpkin scones so you still need to add the pumpkin.

How to Roast a Pumpkin

While you can always buy your pumpkin puree in a can there is nothing quite like making your own pumpkin puree and it is very easy to do. If you make your puree during the pumpkin season then it can actually be quite a bit cheaper as well.

To roast your pumpkin start with preheating your oven to around 325F and line a baking sheet with some parchment paper.

Take your pumpkin, preferably a pie pumpkin as this variety tends to be sweeter and meatier than the standard pumpkins you find in store. Carefully cut it in half from top to the bottom and scoop out the seeds and fibers around them with a spoon.

Place the pumpkin halves face down onto the lined baking sheet and roast for around 30-40 minutes or until a knife slides through the flesh easily. I find the softer the better so when in doubt give it five more minutes.

Remove the sheet from the oven and leave the pumpkins to cool completely before removing the flesh from the skin, this flesh is your pumpkin puree.

Now that you have your pumpkin puree it is ready to use or store for a later date. I usually freeze mine but you can always can it.

Tips and Tricks When Making Pumpkin Scones

• Make sure to buy plain pumpkin puree not the spiced version if you choose to use tinned pumpkin.
• Your butter should be at room temperature this means it is softened. This means it will still appear firm but you can press your finger into it easily.
• Make sure you do not overwork the scone dough. Especially if you are using a stand mixer. Overworked dough lead to tough rubbery scones.
• To check the are done you can very gently pull a pumpkin scone apart, the top from the bottom. If the scone appears like raw dough inside then give them another four to five minutes longer.
• Make your pumpkin spice in bulk so that you always have it at hand when making your pumpkin recipes.