You haven't tried all pumpkin recipes if you didn't get to taste these fail-proof and quick and easy pumpkin scones with vanilla glaze. With pumpkins, the possible recipes you may make are endless, and making these easy pumpkin scones with vanilla glaze is the proof of that statement.
To produce a freshly baked scone that is soft and flaky in the center, crisp on the top, and crumbly at the sides when it is initially baked, heavy cream should be included in the recipe. These pumpkin-spiced scones are the perfect combination of sweet and savory for the pumpkin enthusiast. Enjoy an excellent dose of pumpkin spice in every bite, paired with a sweet vanilla glaze for a sweet finish.
These pumpkin scones with the best vanilla glaze out there are suitable for a rainy, lazy morning. Hear the raindrops from the roof, and watch the dark clouds outside your window while sipping a hot coffee and eating some pumpkin scones. If that doesn't pass as a cinematic vibe and aesthetic, I don't know what else.
The ingredients of this recipe highlight the natural taste of the pumpkin with spice. Hence, the flavor isn't just plain sweetness but also a hint of that flavor. This recipe will very well guide you into making the best pumpkin scones one could make.
The Origin of Scones
A scone is a baked good typically made of wheat or oatmeal and leavened with baking powder. They are baked on sheet pans and are typically served warm. In most cases, scones are gently sweetened, and they are occasionally glazed with egg wash.
The scone is a fundamental component of the cream tea experience. There are specific differences between this sort of dessert and other desserts created using yeast. Scotland's scones were picked to represent the Republic of Ireland at Café Europe during Austria's EU Presidency in 2006, whereas the United Kingdom's shortbread was chosen to represent the United Kingdom.
When Florence Bjelke-Petersen was in the public spotlight, pumpkin scones, which are made by incorporating mashed cooked pumpkin into the dough recipe, gained popularity and publicity. Even in Australia, date scones, made using chopped dried dates, may be bought on the shelves. Another traditional method of preparing scones, mainly used during the colder months, is to deep-fry or deep pan-fry them in dripping or oil, referred to as "puftaloons."
Why Does This Pumpkin Scones Recipe Works?
Scones can be made in various ways. You can just type the keywords on the internet, and you will instantly receive countless recipes you may follow to make some. However, nothing compares to this particular recipe for the following reasons:
- You can never go wrong with the recipe since the step by step instructions are easy to follow.
- No need to worry about the cost of each ingredient as they are all very much affordable.
- Got children at home? No worries, these scones will serve as their treats.
- Scones are easy to make and perfect for breakfast, much more with this simple recipe!
- This pumpkin scone recipe is so healthy and suitable as a snack or treat.
- They are freezer-friendly; you can make a big batch and keep them in the freezer.
What's in This Pumpkin Scones Recipe?
All-purpose Flour. Flour gives baked items their structural integrity. Because it includes a moderate amount of protein, all-purpose flour is a suitable choice for scones. Gluten is a protein that gives scones their structure and is present in this type of flour.
Pumpkin Puree. Others have compared the taste of pumpkin to that of baby food, but pumpkin puree has an earthy-sweet, delicious flavor.
Light Brown Sugar. Sugar enhances sweetness, tenderizes the batter, aids in browning, and imparts a fine texture to the whole baked good.
Baking Powder. The majority of the rise is due to the addition of baking powder. By inflating up the scone as a whole in the oven, they add just the right amount of added lightness to the recipe.
Ground Cinnamon. The cinnamon ground gives a sweet and woody taste. The spicy taste is often associated with the strong punch of the cloves. Cinnamon also has a light citrus note.
Pumpkin Pie Spice. Add more pumpkin flavor to an already pumpkin-like taste.
Salt. In scone recipes, the primary function of salt is to improve the aroma of the remaining ingredients. The depth and complexity of other flavors are enhanced by its presence.
Butter. Butter gives an extra flavor and better texture.
Egg. Scones benefit from the addition of eggs since they provide structure, color, and flavor.
Vanilla Extract. It will serve as your recipe's sweetener. Vanilla extract also plays an essential role as the base flavor of the glaze.
Heavy Cream. Heavy cream makes a freshly baked scone with the best texture out there.
Milk. Adding the right amount of milk to the mixture for glaze provides consistency.
Powdered Sugar. For making the glaze, powdered sugar has finer particles perfect for creating sweet foods that need a smooth consistency.
How to make the best pumpkin scones?
- Preheat the oven to 200°C and line a large baking sheet with baking parchment paper.
- Making the scones: In a large mixing bowl, combine the flour, cinnamon, baking powder, salt and pumpkin pie spice.
- Add butter to the flour mixture and mix using a pastry cutter or your fingers until the mixture forms crumbs.
- Now, In another mixing bowl, whisk only ⅓ cup of heavy cream, pumpkin puree, egg, vanilla extract and brown sugar.
- Mix add the pumpkin puree mixture to the flour mixture, mix well until incorporated.
- With floured hands, work the dough into a ball as best as you can and transfer the dough onto a floured work surface; press and shape it into a circle, then cut the dough into 8 equal wedges.
- Transfer the scones into the baking sheet leaving at least 2-3 inches between each one.
- Brush the scones with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar.
- Bake for 20-25 minutes or until lightly browned.
Remove from the oven and allow the scones to cool before adding the glaze.
Making the glaze: In a small mixing bowl, mix powdered sugar, vanilla extract and milk together, then drizzle over the scones.
Top Tips!
- Make use of cold butter—or frozen butter—to achieve a better rise. The cooler, the better, and this applies to more than simply the components themselves.
- You don't want to overmix when it comes to the dough; only mix until the dough just comes together for a softer and tender outcome.
Recipe Variations
- For more and better spice, substitute your ground cinnamon with ground nutmeg.
- You can substitute heavy cream for buttermilk or milk, but don’t use a nondiary product as a substitute since it will remove the fine texture of the dish.
Serving Suggestion
Have your pumpkin scones with hot espresso in the morning along with your usual breakfast dishes such as fried eggs. Pumpkin scones will indeed make your breakfast meal so much better.
Recipe FAQs
Scones that are tough and chewy due to overworking the dough will be produced rather than light and flaky scones. Using a light hand and working the dough until it comes together is the key to softer scones.
Yes, scones keep well in the freezer. Allow them to cool before putting them in the freezer. Preserve in an airtight bag or container to avoid freezer burn.
More Pumpkin Recipes
- Healthy Pumpkin Pancake Recipe
- Easy Pumpkin Bread Recipe
- Pumpkin Sheet Cake With Cream Cheese Frosting
- Pumpkin Bundt Cake Recipe
- How To Make Pumpkin Puree From Scratch
Pumpkin Scones with Vanilla Glaze
Ingredients
- 2 cups all-purpose flour
- ½ cup pumpkin puree , canned
- ½ cup light brown sugar
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup butter , cut into small cubs
- 1 egg
- 1 teaspoon vanilla extract
- ⅓ cup + 2 Tablespoons heavy cream , divided
For The Vanilla Glaze
- ½ cup icing sugar
- 1 teaspoon vanilla extract
- 2 teaspoon milk
Instructions
- Preheat the oven to 200°C and line a large baking sheet with baking parchment paper.
- In a large mixing bowl, combine the flour, cinnamon, baking powder, salt and pumpkin pie spice.
- Add butter to the flour mixture and mix using a pastry cutter or your fingers until the mixture forms crumbs.
- Now, In another mixing bowl, whisk only ⅓ cup of heavy cream, pumpkin puree, egg, vanilla extract and brown sugar.
- Mix add the pumpkin puree mixture to the flour mixture, mix well until incorporated.
- With floured hands, work the dough into a ball as best as you can and transfer the dough onto a floured work surface; press and shape it into a circle, then cut the dough into 8 equal wedges.
- Transfer the scones into the baking sheet leaving at least 2-3 inches between each one.
- Brush the scones with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar.
- Bake for 20-25 minutes or until lightly browned.
- Remove from the oven and allow the scones to cool before adding the glaze.
Making the glaze
- In a small mixing bowl, mix powdered sugar, vanilla extract and milk together, then drizzle over the scones.
Notes
- Make use of cold butter—or frozen butter—to achieve a better rise. The cooler, the better, and this applies to more than simply the components themselves.
- You don't want to overmix when it comes to the dough; only mix until the dough just comes together for a softer and tender outcome.
- For more and better spice, substitute your ground cinnamon with ground nutmeg.
- You can substitute heavy cream for buttermilk or milk, but don’t use a nondiary product as a substitute since it will remove the fine texture of the dish.
Nutrition
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