Pumpkin Scones – Fraiche Living

These Pumpkin Scones are so much better than the Starbucks version. They’re moist, perfectly spiced and (bonus) they make your house smell DELICIOUS while they bake!

Pumpkin is incredible.  Seriously.  Not only is it a nutrition powerhouse (full of fibre and beta carotene), it is ridiculously versatile.  Is there anything this vegetable can’t do?  Soups, donuts, pie, risotto, muffins, waffles, ice cream… and now scones.

I always feel excitement when I crack open that first can of pumpkin puree come fall! If you’re a pumpkin lover, don’t go another minute without making these Pumpkin Scones topped with a Vanilla Glaze. Perfect with a hot coffee or tea on a crisp fall morning. Bake extras to share with friends and neighbours for an instant uptick in your popularity. You’re welcome.

What Types of Pumpkins Can You Eat?

Not all pumpkins are meant to be cooked. The standard Halloween decorating pumpkins are in this category – they are tasteless when cooked, so don’t use the carving pumpkins for eating!  If you are wanting to purchase pumpkins for cooking and baking, look specifically for a sugar pumpkin or a pumpkin that indicates it is for baking and cooking at the grocery store. When purchasing pumpkin puree make sure that you aren’t buying pumpkin pie filling!

Easy Pumpkin Recipes

I mean, is it even fall if you aren’t stocking up on pumpkin puree?! From Pumpkin Pie to Pumpkin Muffins and even Coconut Pumpkin Soup, there are so many ways, both sweet and savoury, to use pumpkin!  Most recipes that call for butternut squash can use pumpkin.  But note that not all raw pumpkins are created equal when it comes to baking.

Tips for a Perfect Pumpkin Scone

1. Use cold butter.
2. Don’t over-mix the dough! When you add the wet ingredients to the dry, mix gently until combined.
3. Sprinkle with sugar or a drizzle of glaze once cooled for added sweetness, only if desired.

Reduced Sugar Scones

Some mistakes were meant to be. I’m sure there is a wise quote about this, but I’m at a loss for what that would be. In any case, I made a batch of these the other day and completely forgot to add the sugar… and they were still awesome!  While they taste best as-written, you can feel free to omit or reduce the sugar in the scones or use a sugar substitute designed for baking.

Scone Recipes

I am no stranger to scones! Another great fall recipe are these Apple Cinnamon Scones or these always delicious Raspberry Lemon Scones.  If you’re looking for a plain biscuit to dunk into a bowl of soup, try this classic biscuit recipe or go next level with my Cheddar Garlic Chive Biscuits.

Pumpkin Scones

Pumpkin Scones

Pumpkin is incredible.  Seriously.  Not only is it a nutrition powerhouse (full of fibre and beta carotene), it is ridiculously versatile.  Is there anything this vegetable can’t do?  Soups, donuts, pie, risotto, muffins, ice cream…and scones of course!

Ingredients

For the Scones

• 1
  egg
• ¼- 1/3
  cup
  milk
• ¾
  cup
  unsweetened pumpkin puree
• 1
  teaspoon
  vanilla
• 2
  cups
  flour
• 1
  tablespoon
  baking powder
• ½
  cup
  brown sugar
• 2
  teaspoons
  pumpkin pie spice
• ¼
  teaspoon
  salt
• 1/2
  cup
  cold butter
  cubed

For the Vanilla Glaze

• 1/2
  cup
  icing sugar
• 2-4
  teaspoons
  milk
• 1/2
  teaspoon
  vanilla

Instructions

For the Scones

1. Preheat the oven to 400 F.

2. Crack the egg into a 1 cup glass measure, mix well with a fork. Add the milk to the ½ cup mark and mix well again. Transfer to a medium bowl and whisk in the pumpkin puree and the vanilla and set aside.

3. In a large mixing bowl whisk together the flour, baking powder, brown sugar, pumpkin pie spice and salt. Using a pastry blender or your fingers, blend in the cold butter until it is the size of peas. Add the pumpkin mixture to the flour mixture and mix together with a fork until just combined. Avoid over-mixing it as they will get tough!

4. On a lightly floured surface, pat the dough together in a circle (approximately 10-12″ diameter). Transfer the disc of dough to a sheet of parchment paper and using a sharp knife, gently cut the scones into 8 wedges, keeping the shape of the circle intact.

5. Transfer the parchment paper and scones to a baking sheet and bake for 20 – 25 minutes, until they are lightly browned. Transfer to a baking rack to cool. Once completely cooled, drizzle with Vanilla Glaze if you wish.

For the Vanilla Glaze

1. Whisk together glaze ingredients, starting with 2 teaspoons of milk and adding just enough more to reach a thick glaze, and drizzle over cooled scones.