These pumpkin scones are sweetened just enough to highlight the earthiness of the pumpkin. Because it’s impossible to squeeze in enough pumpkin this time of year, it’s tucked into the glaze too. Lightly chopped pepita seeds serve as a natural sprinkle and crunch to the scone.
- 1/2 c. pumpkin puree (fresh)*
- 1/4 c. heavy cream
- 1 large egg + 1 yolk
- 1 c. + 2 tbsp. unbleached all-purpose flour, plus more for shaping
- 1 c. white whole wheat flour
- 1/3 c. pure cane sugar
- 2 tbsp. brown sugar, packed
- 1 tbsp. aluminum-free baking powder
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. grated nutmeg
- 1/2 tsp. kosher salt
- dash of cloves
- 6 tbsp. unsalted butter
- 1 1/2 tbsp. heavy cream
- 1 tbsp. pumpkin puree
- dash of cinnamon
- pinch of salt
- 3/4 c. powdered sugar
- 2 tbsp. pepita seeds, chopped (optional)
- sprinkle of unsweetened coconut
- In a measuring cup, whisk together the wet ingredients and set aside.
- In a large bowl, whisk together the dry ingredients until evenly combined.
- Using a pastry knife or your fingers, cut butter into the flour mixture until it resembles coarse meal.
- Make a well in the center and pour in pumpkin mixture. Using a pastry fork, your hands, or a spatula, combine until dough it just comes together. Place on a lightly floured work surface and press out into a square, cutting the dough in half and stacking. Repeat several times until all the bits and pieces are incorporated. If the dough seems too wet, add a bit more flour. Note: Pumpkin Scones tend to be a bit more wet than traditional scones due to the puree.
- Line a baking sheet with parchment paper or a Silpat. Place the dough on the baking sheet and form into a 6″ square (or so). Cut in thirds, then into thirds again, leaving you with 9 squares. (Lightly sprinkle hands with flour while pressing out to keep dough from sticking.)
- Using a pastry bench or spatula, loosen from the bottom and evenly place on the baking sheet.
- Place in the freezer for 15 minutes while preheating the oven to 425°F degrees. Freezing is necessary to maintain shape.
- Once preheated, remove scones from freezer and bake for 15 minutes.
- Meanwhile, make the pumpkin glaze. Into a flat bottomed bowl, whisk together cream, pumpkin, cinnamon, and salt until evenly combined. Add in powdered sugar and whisk until no lumps remain. Once scones have cooled, about 15 minutes, dip or spoon glaze on to scone. Sprinkle with pepita seeds and coconut.
- Best served same day once the glaze has set. Store leftovers lightly covered.
* This recipe was tested with fresh pumpkin. Canned pumpkin may yield a different texture as fresh pumpkin is a bit more watery. Omit extra tablespoon of flour if using canned.