Go Back
Print Recipe Pin Recipe

Pumpkin Scones

Throughout my culinary journey, baking scones and biscuits has been a joyous experience. They’re simple to make and delightfully delicious. In fact, their flavor intensifies over time, making them the perfect pairing for autumn morning coffee.
Servings: 8 scones
Author: Zoë François

Ingredients

Dough

  • 1 stick (4oz / 113g) cold, unsalted butter unsliced
  • 2 1/4 cups (293g) all-purpose flour plus more for dusting
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup (113g) canned pumpkin puree
  • 1 Tbsp. (15g) buttermilk
  • 1 large egg
  • 1/2 Tbsp. (8g) molasses
  • 1/2 cup (90g) butterscotch chips

Pumpkin Icing

  • 1 1/2 cups powdered sugar
  • 2 Tbsp. canned pumpkin puree
  • 2 Tbsp. unsalted butter melted
  • 1/4 cup maple syrup
  • 1/4 tsp kosher salt

Instructions

  • Place the butter in the freezer to chill for 5 to 10 minutes before using.

Make the Dough

  • In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, baking powder, salt and pumpkin pie spice. In a medium bowl, whisk together the pumpkin puree, buttermilk, egg, and molasses. Coat the cold butter block with additional flour to allow for easy holding. Use the largest holes of a box grater, shred the cold butter into the flour mixture and stir with a fork just until combined. Add the pumpkin puree mixture to the flour mixture and add the butterscotch chips. Stir with a wooden spoon just to combine.
  • Set the dough on a lightly floured work surface. Use your hands to bring the dough together. Quickly press into a 6-inch round and then cut into quarters. Stack the quarters on top of one another and use your hands to press the dough into an 8-inch round. Cover with plastic wrap and let rest in the freezer for 5 to 10 minutes to chill. Preheat the oven to 400℉.
  • Line a baking sheet with parchment paper. Unwrap the dough and return to the work surface. Cut the dough round in half and then cut each half into 4 wedges, so you have 8 triangles. Transfer the scones to the baking sheet with at least 2 inches between them.
  • Bake until golden brown, 16 to 18 minutes. Let cool completely on a cooling rack.

Make the Pumpkin Icing

  • In a small bowl, whisk together the powdered sugar, pumpkin puree, melted butter, maple syrup, and salt. Once the scones are fully cooled, cover the top of each with the icing. Let cool for 1 to 2 hours, until the icing is set.

Notes

  1. the key to success here is making sure the butter is very cold and the dough is not overworked.
  2. If you want a fluffier, cakier texture, you can increase the buttermilk by 1 tablespoon.
  3. You can add 1 more tablespoon of pumpkin puree to the icing for a brighter color and more pumpkin flavor. This will make the icing just a little thinner as well.
  4. Store in an airtight storage bag at room temperature for 2 to 3 days or in the freezer for 1 to 3 months. To serve, place the scones in a cold oven and preheat to 350 degrees F. Once it reaches temperature, the scones will be warm and ready. If frozen, let thaw at room temperature before warming.