Pumpkin Scones Recipe

Prep in: 25 mins
Cook in: 15 mins
Ready in: 1 hr 40 mins
I’m Gonna Show You My Recipe For Pumpkin Scones.


  • All-Purpose Flour
  • Pumpkin Pie Spice
  • Salt
  • Baking Powder
  • Baking Soda
  • Brown Sugar
  • Egg
  • Cold Butter
  • Heavy Cream
  • Vanilla Extract



We can get started the only all-purpose flour, pumpkin pie spice salt baking powder, baking soda bring in the sugar brown sugar an egg cold butter that’s been cut into pieces this is unsalted of course heavy cream pure pumpkin puree vanilla extract and then you’ll also need some raw sugar and some egg wash which is just one egg being with just a little bit of milk or cream or water whichever you got alright first thing first okay your oven preheated to 400 second thing get a baking sheet ready.you’ve got any a little hard clump back there just kind of mash them up with the back of your spoon I’m gonna put my dry ingredients right in there I got my paddle attachment on and now.


I’m going to put in my butter it’s really really important that your butter and your cream and pumpkin and even your egg everything must be really really cold because that is going to attribute to really flaky scones which in my opinion if, a scone is not flaky it’s not good so make sure you keep that in the fridge into the very last minute just mix this up until.I have kind of breaking the the butter throughout the flower and some tiny little small pieces and I’ll show you what I look like once there now that’s what’s going I’m going to mix together my egg heavy cream and pumpkin puree now honestly.I made up a couple of my own words there I meant to say contribute but when you’re around food you lose your own sense of anything really.


I make things up as you go along and a splash of vanilla and mix these together with your fork just to kind of combine everything the butter is doing great there it’s all broken up nicely this is gonna be perfectly ready by the time.I am ready to pour it into my dry ingredients that looks good you can see the butter is in little tiny pieces some bigger pieces perfect take your egg and pumpkin mixture and put that right in there don’t leave anything behind if,you can help it this is a little bit tricky to do but I managed okay lift this up and combine this until everything is well mixed that looks good now what. I’m gonna do is just take I have floured my surface really well because this is a little bit sticky but that’s okay that’s to be expected just take everything off of your attachment and then pretty much dump that all on there smells.


So good and almost smells like there’s molasses in here but there isn’t well there is a brown sugar which just a little bit lasas in that all right you don’t want to have to work with a little bit of flour at a time here and just basically pull this together and shape it into a circle or rectangle whatever tickles your fancy just make sure you keep it moving and keep shaking off the excess flour and I’m just going to press down until it’s about three-quarters of an inch thick just about three-quarters of an inch thick and I’m just going to cut it like that you can cut this in any shape you like I’m just gonna do little triangles like that cuz that is what I know a scone to be because here in the US if.

5We cut them in that shape but you can also you just put them in circles a little fancy patterns by all means you do what you like put them on your baking sheet and carry on brush the tops with some of your egg wash this is really important because it gives them a really good color and it also helps the raw sugar kind of sticks to stick to them now a lot of scones pumpkin scones especially. I think come with the glaze over the top I prefer my scones to have a little bit of crunch with the raw sugar but if,you wanted a glaze with these by all means whip up a little glaze with some powdered sugar and a little bit of milk and you’ve got yourself an easy glaze but as you know I love a little bit of raw sugar.


I’m gonna show you what they look like my scones baked for 18 minutes and they are gorgeous my school and recipe my basic scone recipe never lets me down and I’m just so excited every time I take a batch out of the oven because it just works every single time look at that look at that you could see those little pockets there those were created by that cold butter so it’s flaking its crispy on top delicious you’re not just me which is important I would love a cup of tea I’m gonna be perfect with this hmm these would be absolutely fantastic to serve it.