Super soft, tall, and tender, these scones are flavored with the fall sweetness of pumpkin and generously drizzled in a blissful vanilla bean icing!
I know fall hasn’t officially begun yet, but I’m already in full-on pumpkin mode. A couple weeks back, I made a Pumpkin S’more Pie, which was absolutely heavenly. In fact, it was so heavenly, that I just had to incorporate more of that pumpkin bliss into yet another treat this week.
So for all my scone lovers out there, this next recipe is for you!
These Pumpkin Scones have to be one of, if not THE best ways to start your day. They’re moist and buttery on the inside, delicately crisp on the outside, and absolutely brimming with pumpkin sweetness. Moreover, they’re enrobed in the most divine vanilla bean icing. If these scones aren’t enough to get you up in the morning, I don’t know what is!
Why You’ll Love These Pumpkin Scones
Super Simple To Make: The dough comes together in under 30 minutes, and you don’t need any special equipment. The icing is even easier to make and only requires 3 ingredients.
Superb Scone Texture: These scones are everything a good scone should be–perfectly moist with a tender crumb and slightly crisp golden edges.
Perfectly Pumpkiny: The flavor of the pumpkin isn’t the least bit overwhelming, and it’s enhanced with just the right amount of cozy fall spices.
Vanilla Bean Bliss: The contrasting sweetness of the vanilla bean icing and the warm pumpkin-infused scones is enough to make anyone drop to their knees after just one bite. It’s a flavor duo that seems so simple, yet it’s absolutely stellar.
Tips For Making The Best Pumpkin Scones
Use Frozen Butter: When it comes to scones, cold butter produces the best tender and flaky results. That’s because once the scones are in the oven, the butter melts, and the water content begins to evaporate into steam. As the steam escapes, the dough rises, and you’re left with tall, fluffy scones. This is why I recommend sticking your butter in the freezer for 20 minutes before grating it on top of the dry ingredients.
Add Cream Cheese: This isn’t a typical ingredient you’d see in a scone recipe. However, it definitely provides a richness that you can’t get from butter alone. It also results in more tender, flaky layers and gives the scone a slight tang.
Laminate the Dough: If you want tall, flaky scones, laminating the dough is the way to go. Along with producing taller scones, this technique eliminates the kneading step since it brings the dough together into a more cohesive disc. It also prevents you from over-working the dough and over-developing the gluten which can lead to a tough scone.
To laminate the dough, all you have to do is shape the dough into a rectangle. Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this process 2-3 more times before shaping the dough into an 8-inch disc that’s about 1.5 inches tall.
Chill Before Baking: Placing the raw scones in the refrigerator for 1 hour before baking allows the the dough to rest while also chilling the fat. This results in tender scones that are lighter and fluffier.
Brush with Heavy Cream: This simple, yet totally necessary step is what creates that perfectly brown sheen on the scones. It also provides a delicately crisp exterior.
Can I freeze these scones?
Yes you may! For best results, I would recommend freezing the scones when they’re raw. This allows you to enjoy the freshly-baked taste and texture straight from the oven.
To freeze, arrange the unbaked scones in a single layer on a baking sheet lined with parchment paper. Make sure they’re not touching, so that they don’t stick together. Place the baking sheet into the freezer for about 1-2 hours, or until frozen solid. Wrap each (or two together) in plastic wrap and place them into a gallon-size freezer ziplock bag or a plastic container. Store in the freezer for up to 2 months.
To bake the frozen scones, simply take them out of the freezer and place them onto a baking sheet lined with parchment paper. Bake in a preheated 400ºF oven for the recommend time, plus a few extra minutes to account for the fact that they were frozen.
Pumpkin Scones with Vanilla Bean Icing
Ingredients
Pumpkin Dough:
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 Tablespoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 8 Tablespoons unsalted butter, cold*
- 2 ounces cream cheese, cut into small cubes
- ½ cup pumpkin puree
- ¼ cup heavy cream
- ¼ cup Greek yogurt or sour cream
- 1 egg
- 1 teaspoon vanilla
- 2 Tablespoons heavy cream or milk, for brushing scones
Vanilla Bean Icing:
- 2 cups powdered sugar
- 3-5 Tablespoons heavy cream
- 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
Instructions
Make the Dough:
- Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk the flour, both sugars, baking powder, spices, and salt together. Use a cheese grater to grate the butter on top of the dry ingredients. Add the cream cheese. Then use a fork or pastry blender to cut the butter and cream cheese into the flour. The mixture should resemble coarse crumbs.
- In a medium bowl, whisk the pumpkin, 1/4 cup heavy cream, yogurt (or sour cream), egg, and vanilla together until combined. Pour wet ingredients over the dry ingredients, and stir with a spatula until dough comes together. You might need to use your hands to mix the rest of the loose flour into the dough. Turn dough out onto a floured surface.
- Laminate the dough by shaping it into a rectangle. Fold it in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this process 2-3 more times before shaping the dough into an 8-inch disc that's about 1.5 inches tall. Using a sharp knife or bench scraper, slice into 8 even wedges. Place them on the baking sheet 2 inches apart. Chill in the refrigerator for at least 1 hour.**
- Preheat oven to 400ºF. Brush scones with heavy cream. Bake for 20-23 minutes or until golden brown around the edges and lightly browned on top. Remove scones from the oven and allow to cool at least 5 minutes before drizzling icing on top.
Make the Icing:
- In a medium bowl, whisk the powdered sugar, heavy cream, and vanilla bean paste together until smooth. Drizzle icing over scones. Serve and enjoy!