Pumpkin Spice Scones Recipe

All-purpose flour: The main dry ingredient that gives the scones structure and texture.

Brown sugar: Adds sweetness and a slight caramel flavor to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Balances the sweetness and enhances the other flavors.

Pumpkin pie spice: A blend of warm spices that gives the scones their signature fall taste.

Butter: Cold and cut into small pieces, it creates a flaky texture when mixed into the dough.

Pumpkin puree: Adds moisture and pumpkin flavor, making the scones soft and tender.

Milk: Helps bring the dough together and adds a bit of richness.

Egg: Binds the ingredients and adds moisture.

Vanilla extract: Adds a sweet, fragrant flavor that complements the pumpkin and spices.

One of the most important steps in this Pumpkin Spice Scones Recipe is how you cut in the cold butter into the dry ingredients. This step helps make the scones flaky and tender, so it’s worth taking your time with it. Here’s how you can do it:

1. Start with really cold butter, cut into small pieces. Cold butter is key because it creates little pockets of fat in the dough that melt during baking, making the scones light and flaky.
2. Use a pastry cutter, two forks, or even your fingers to press the butter into the flour mixture. You want to break the butter into tiny bits that look like coarse crumbs—kind of like small peas or sand.
3. Be careful not to overwork it. If the butter gets too warm, it will melt and mix too much with the flour, and your scones might turn out dense instead of fluffy.

Doing this step right makes baking smoother because the texture of your scones depends on those little chunks of cold butter. When they bake, the butter melts and leaves behind air pockets, which makes the scones soft inside and a little crispy outside.

I remember the first time I made scones, I didn’t keep the butter cold enough and ended up with a dough that was sticky and hard to shape. After that, I started popping the butter back in the fridge if it got too soft while mixing. It’s a simple trick that really helps! Also, if you don’t have a pastry cutter, just use your fingers but work quickly so the butter stays cold. It’s a little messy but totally worth it for those perfect scones.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and a slight caramel flavor, making it a good alternative.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• pumpkin pie spice - Substitute with cinnamon, nutmeg, and ginger: Use ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger to replicate the warm spice blend.

• cold butter - Substitute with coconut oil: Solid coconut oil can be used to achieve a similar flaky texture, though it will impart a slight coconut flavor.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a suitable alternative.

• milk - Substitute with almond milk: Almond milk provides a similar liquid consistency and is a good option for those avoiding dairy.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water to create a binding agent similar to an egg.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor profile that complements the spices.

• Allow the pumpkin spice scones to cool completely on a wire rack before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the scones in an airtight container. Line the container with parchment paper to help absorb any excess moisture. Store at room temperature for up to 2 days.

• To extend their freshness, refrigerate the scones. Wrap each scone individually in plastic wrap or aluminum foil, then place them in a resealable plastic bag or airtight container. They will keep well in the refrigerator for up to a week.

• For freezing, wrap each cooled scone tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of their freshness. They can be frozen for up to 3 months.

• When ready to enjoy, thaw frozen scones at room temperature for a few hours or overnight in the refrigerator.

• To refresh the texture of stored or thawed scones, preheat the oven to 300°F (150°C) and warm them for about 5-10 minutes. This will help restore their delightful crispness.

• For an extra touch of indulgence, consider glazing the scones after reheating. A simple glaze made from powdered sugar and a splash of vanilla extract can elevate their flavor profile.

• Preheat your oven to 350°F (175°C). Place the pumpkin spice scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Warm them in the oven for about 10 minutes, or until they are heated through and slightly crisp on the outside.

• For a quick fix, use a microwave. Place the scones on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Heat them on medium power for about 20-30 seconds. Be cautious not to overheat, as this can make them tough.

• If you have a toaster oven, it's a great option for reheating. Set it to 350°F (175°C) and place the scones directly on the rack or on a small baking tray. Heat for about 5-7 minutes until they are warm and slightly crispy.

• For a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the scones inside. Cover with a lid to trap the heat and warm them for about 5 minutes, flipping halfway through to ensure even heating.

• If you want to add a touch of luxury, slice the scones in half and toast them lightly in a toaster. This will give them a delightful crunch. Serve with a spread of butter or cream cheese for an indulgent treat.

• Oven: Used to bake the scones at a consistent temperature of 400°F (200°C).

• Large mixing bowl: Essential for combining the dry ingredients like flour, brown sugar, baking powder, salt, and pumpkin pie spice.

• Pastry cutter: Handy for cutting in the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Small mixing bowl: Useful for mixing the wet ingredients such as pumpkin puree, milk, egg, and vanilla extract.

• Measuring cups: Necessary for accurately measuring the flour, brown sugar, pumpkin puree, and milk.

• Measuring spoons: Important for measuring smaller quantities like baking powder, salt, pumpkin pie spice, and vanilla extract.

• Baking sheet: Used to place the scone wedges on for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easy cleanup and to prevent sticking.

• Knife: Needed to cut the dough into 8 wedges after it has been patted into a circle.

• Rolling pin: Optional, but can be used to help pat the dough into a circle about 1 inch thick.

• Whisk: Useful for beating the egg and mixing the wet ingredients together.

• Spatula: Handy for mixing the wet and dry ingredients together until just combined.

• Flour sifter: Optional, but can be used to ensure the flour is light and free of lumps before mixing.