Buttery, soft, and ultra fall-like Scones. Perfect for your afternoon cup of tea or coffee on a brisk day.
It had been way too long since my last scone recipe. Upon realizing that scones haven’t been made since moving into our new house earlier this year, I immediately felt the need to get in the kitchen and steep a cup of hot tea as well. Even though I do not look forward to the colder days ahead, I can’t deny the fact that hot tea and a freshly baked treat taste better on slightly cool and comfy afternoons.
I don’t think that pumpkin scones come at any surprise. I mean, have you been reading this blog over the last couple of years? Specifically at this time of year?
That’s right. Pumpkin everything. Not only do the scones and the glaze contain real pumpkin puree, but I also couldn’t help but to break out my pumpkin and leaf cookie cutters. I am fully committed this year. FULLY.
If the way these scones look like wasn’t enough, they also happen to be utterly irresistible. I can always tell when the excitement level about a recipe is higher than usual – by the way Adam tends to hover behind me while I’m taking the pictures and cannot wait for me to finally be done.
I can’t blame him though. The scones did call my name as well. And as soon as the camera was put down, we went to town. Not one of our finest moments, but certainly one of the yummiest.
These scones also contain one of the best (and new to me) ingredients I’ve come across in quite a while. Vanilla bean paste. I am so in love with the way that stuff smells, how it adds those perfect little specks of vanilla to anything, and seriously turns up the vanilla levels. If you’re a foodie and a lover of baked goods, I highly recommend you get your hands on a bottle ASAP. I already know I’ll be using up my bottle in a matter of weeks since I’ve been adding it to pretty much everything lately. If you can’t seem to find it, regular vanilla extract works fine as well.
Good thing I made this recipe just in time for the official start of fall in less than a week. I foresee scone after scone to help me through the cold days ahead. And I have an inkling they will do a fantastic job by distracting me ;).
- 1/4 cup whole milk
- 1 large egg
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into cubes
- 1 1/2 teaspoons vanilla bean paste, divided
- 1/2 cup pumpkin puree (plus 2 tablespoons for the glaze)
- 1/2 cup mini chocolate chips
- 1/4 cup heavy cream
- 1/2-3/4 cup confectioner's sugar
- Line a baking sheet with parchment paper. Preheat oven to 425 degrees F.
- 1. In a small bowl, whisk together milk and egg and set aside.
- 2. In the bowl of your stand mixer, sift together flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
- Fitted with the paddle attachment, stir dry mixture at medium speed and add cold butter. Mix until coarse crumbs form. Add vanilla bean paste, 1/2 cup pumpkin puree, and chocolate chips. Mix until dough barely comes together - don't over mix.
- 3. Turn out dough onto a floured surface and knead it a few times until dough comes together. Roll out into 3/4-inch thickness. Using cookie cutters, cut out desired shapes and place on the prepared baking sheet. Place in the oven and immediately reduce heat to 400 degrees F. Bake for 18-20 minutes or until the edges are lightly browned. Remove from the oven and let cool completely. Repeat with remaining dough.
- 4. While the scones are cooling, prepare the glaze. Whisk together heavy cream, 1/2 teaspoon vanilla bean paste and confectioner's sugar until a thick, but easily spreadable glaze forms. Spread desired amount over the scones. To the remaining glaze, add 1-2 tablespoons pumpkin puree and whisk until combined. If necessary, add another tablespoon or two of confectioner's sugar to thicken the glaze. Spoon into a ziptop bag, seal and cut off one corner. Pipe second glaze over the scones. Let scones sit for 15 minutes or until glaze is set. Enjoy!