Tender Pumpkin Scones have straight-up saved me more than once on a cold, drizzly fall morning. Maybe you know the struggle: you want something cozy, but you’re just tired of toast (or you ran out of bread, oops). You want to bake, but don’t feel like juggling fourteen bowls—or, look, messing around with yeast.
Here’s what always gets me perked up: the smell of pumpkin spice wafting from the oven. If you’ve tried my favorite cider pumpkin waffles with salted maple butter, you already know the vibe. Buckle up, because making tender pumpkin scones isn’t tricky. You just need a few good pointers so your kitchen smells like a little corner café!
What You’ll Need To Make Pumpkin Scones
First things first, don’t panic if your pantry’s looking sad. Most ingredients for tender pumpkin scones are basic. Flour? Yes. Sugar? Of course. Don’t forget canned pumpkin—trust me, fresh pumpkin is a production (and flavor-wise, not even necessary). You’ll also need a cold stick of butter. Oh, and make sure you’ve got baking powder; stale stuff just sits there like a bump on a log, and you’ll wind up biting into edible bricks.
Warm spices: cinnamon, nutmeg, and all those pumpkin-y friends—play with amounts if you must, but I like to keep things classic. Egg and a splash of milk bring everything together. Quick tip: vanilla extract is magic in scones. It’s not “traditional,” but it wakes up those flavors. Some folks swear by a quick orange zest twist in the batter. I’m not against it. You can toss in nuts or chocolate chips, if you’re feeling feisty. For me, it’s all about that pumpkin.
My grandma said, “Don’t overthink it. Baking should be fun, not stressful.” Honestly, you could use that advice in life too.
Tender Pumpkin Scones
Step-by-Step Instructions
Alright, let’s dive in! I’m not Martha Stewart, but this isn’t rocket science either. Ha!
Start cold. Cube up your butter (straight from the fridge, not room temp). Drop it in your mixing bowl with the dry stuff — flour, sugar, spices, baking powder, and a little salt. Now, use your fingers or a pastry blender to smash that butter in there, until it’s crumbly. Not pea-sized, not sand, just somewhere in between.
Next, whisk pumpkin, milk, egg, and vanilla in another bowl. Pour it into your flour mix. Here’s where you channel patience: gently mix until it barely comes together. It’ll look a little wild. That’s okay.
Flour your counter. Dump your dough out and pat it into a round—that’s right, use your hands, not a rolling pin. Slice it like a pizza, and plop those triangles onto a baking sheet (parchment paper is your messy friend).
Bake at 400°F, about 16-20 minutes. You want golden edges, nothing charred. Let ’em cool slightly, then glaze if you want. Or not. My kids eat them plain, hot from the oven, like scone bandits.
If you mess up? Scones are forgiving. Break ’em up, dunk in coffee. No one’s judging.
“I followed these instructions and made pumpkin scones for the first time—everyone thought I picked them up from a five-star restaurant. Thanks for the confidence boost!”
Tender Pumpkin Scones
Recipe Testing Pumpkin Scones: What Works & What Doesn’t
Okay, real talk. I baked tender pumpkin scones about five different ways before landing on my go-to method. The absolute key for fluffiness? Cold butter. Melted butter made them dense, almost cakey. Yikes. Overmixing? Another disaster. I’ve done it (picture: a tray of scone hockey pucks).
Baker’s tip: use a fork or pastry cutter, and stop once the dough just holds. If your kitchen is sweltering, chill your bowl for a few minutes before starting. Too sticky? Add a bit more flour, a tablespoon at a time. Don’t get wild or you’ll dry them out. And the milk—swap in half-and-half or almond milk, if you want. Doesn’t make a huge difference, taste-wise.
Oh, I tried adding extra pumpkin for “more pumpkin flavor.” They tasted good, but turned out gummy and heavy. Stick with the standard amount. And don’t skip the salt; it brightens every bite.
My advice? Don’t expect bakery perfection. Scones are rustic, quirky, and a tiny bit charming—like a cozy sweater, not a prom dress.
Tender Pumpkin Scones
Overview: How to Make Classic Pumpkin Scones
Making pumpkin scones isn’t, like, a three-day project. Let me give the CliffsNotes version so you can set your expectations:
- Preheat your oven. Don’t skip this one, trust me.
- Keep ingredients cold. Especially butter!
- Don’t overwork it. Handle the dough just enough to bring it together.
- Slice and bake on parchment. Minimal cleanup, more scone eating.
- Glaze ’em or not. Totally your call. Sometimes I like a simple powdered sugar icing. Other days? Straight scone action.
And if you’re in the mood for something different, you can try swapping in butternut squash for the pumpkin—or sprinkle on some coarse sugar before baking for a satisfying crunch.
Tender Pumpkin Scones
More Fall Recipes
Since you’re here, hunting for pumpkin treats, I’m assuming fall is your thing. Same here. If you’re looking for more ways to stay cozy, try apple muffins, cinnamon swirl bread, or my favorite pumpkin blondies.
On weekends, I’ll whip up those cider pumpkin waffles with salted maple butter—seriously, they’re ridiculously delicious for brunch.
Honestly, the smell of these bakes in your kitchen? Better than a pumpkin candle, I swear.
Not to sound dramatic, but a good batch of tender pumpkin scones can make you pretty popular (at least at breakfast). If you want to see just how the pros do it, take a peek at the Pumpkin Scones Recipe – Once Upon a Chef too. Try their spiced glaze if you’re feeling a little fancy! No matter how you make them, scones are the edible hug you need this season.
Tender Pumpkin Scones
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Tender Pumpkin Scones
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Cozy pumpkin scones perfect for a fall morning, easy to make and deliciously fragrant.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 stick cold butter, cubed
- 1/2 cup canned pumpkin
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: orange zest, nuts, or chocolate chips
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine flour, sugar, baking powder, spices, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In another bowl, whisk together pumpkin, milk, egg, and vanilla.
- Pour the wet ingredients into the dry mixture and gently mix until just combined.
- Flour your counter, dump the dough, and pat it into a round shape.
- Slice the dough into triangles and place them on a parchment-lined baking sheet.
- Bake for 16-20 minutes until golden around the edges.
- Allow to cool slightly before glazing, if desired.
Notes
For best results, use cold butter and handle the dough as little as possible to keep the scones fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg