Description
Delicious pumpkin snickerdoodle scones with a flaky texture and warm spices, perfect for fall.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour, preferably unbleached
- 1/2 cup (113 g) unsalted butter, frozen
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (120 g) canned pumpkin puree, blotted to remove excess moisture
- 1/3 cup + 2 tablespoons (112 ml total) heavy cream
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 teaspoons baking powder, fresh
- 1 teaspoon ground cinnamon, high-quality
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- Coarse sugar (optional), for topping
Instructions
- Step 1: Set your oven to 400°F (204°C) and allow it to fully heat. Adjust the baking rack to the middle position and prepare baking sheets by lining with parchment or lightly greasing.
- Step 2: In a large bowl, whisk together 2 cups of all-purpose flour, 2 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt to evenly distribute the leavening and spices.
- Step 3: Using a box grater, grate the frozen unsalted butter directly into the dry mixture. This helps create small butter pieces that produce the flaky texture expected in the scones. Combine the butter and dry ingredients gently to coat butter pieces with flour.
- Step 4: In a separate bowl, whisk together 1/2 cup blotted pumpkin puree, 1 large egg, 1/3 cup + 2 tablespoons heavy cream (a total of 112 ml), and 1 teaspoon pure vanilla extract until fully combined with no liquid pockets.
- Step 5: Pour the wet ingredients into the dry mixture. Gently stir just until the dough comes together, avoiding overmixing to prevent toughness; a slightly crumbly texture is acceptable. If the dough appears too wet and sticky, add 1 tablespoon flour at a time, folding gently, until it holds together without stickiness.
- Step 6: Turn the dough onto a floured surface. Pat and shape it into an 8-inch (20 cm) diameter disc using your hands or a rolling pin. This shape ensures even baking and ease when cutting the scones. If dough feels too soft and spreads excessively, chill for 15 minutes before shaping.
- Step 7: Brush the top of the dough disc with a bit of heavy cream to enhance browning and help the sugar adhere. Generously sprinkle coarse sugar over the surface for a crunchy topping that contrasts with the scone’s tender crumb.
- Step 8: Place the baking sheet with the shaped dough in the preheated oven. Bake for 20 to 25 minutes or until the tops are lightly browned and golden, indicating the scones are cooked through and fluffy inside. If browning is uneven, rotate the baking sheet halfway through baking.
- Step 9: While the scones bake, prepare the maple glaze by whisking glaze ingredients together (specific glaze recipe details not provided here; refer to your standard maple glaze recipe). Make the glaze toward the end of baking to keep it fresh and drizzly.
- Step 10: When the scones come out of the oven and are still warm, drizzle the maple glaze evenly over the tops. The warm scones will absorb the glaze for optimal flavor.
Notes
- Room Temperature: Store cooled scones in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Place scones in an airtight container and refrigerate for up to 7 days to preserve freshness.
- Freezing: Wrap each scone individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.
- Use fresh baking powder (no older than 6 months) to ensure proper rise and avoid dense scones.
- Grating frozen butter helps distribute the fat evenly in the flour, creating flaky layers. Do not let the butter thaw before incorporating.
- If dough is too wet, add additional flour 1 tablespoon at a time.
- For dough that spreads too much during baking, chill the dough for 15 minutes before shaping to firm it up.
- If scones are not browning after 20 minutes, rotate the pan to ensure even cooking and check for doneness.
- If glaze thickens before use, thin with 1 teaspoon heavy cream until it reaches a drizzling consistency.
- Reheat scones in a 350°F (177°C) oven for about 5-7 minutes until warmed through to maintain texture without drying out.
- Serve the scones with a side of apple cider or chai tea to complement the warm spices.
- They also pair well with a simple green salad or roasted squash for a balanced meal.
- Use the scones to create breakfast sandwiches or as part of a festive dessert platter alongside cookies and brownies.
- Consider topping with maple syrup or a cream cheese glaze and sprinkling with chopped nuts or cinnamon for added texture.
- Substitute half and half for heavy cream to reduce richness slightly without compromising moisture.
- Add chopped nuts or chocolate chips to the dough for variety (measurements not specified).
- Top with cream cheese glaze instead of maple glaze for different flavor notes (glaze recipe details not specified).
- Use high-quality, unbleached all-purpose flour for structure and good crumb texture. Avoid bleached flour as it can adversely affect texture.
- Use light brown sugar for caramel-like flavor and moisture; dark brown sugar is also acceptable but produces a stronger flavor.
- Select pure cane coarse sugar for the topping to achieve a satisfying crunch.
- Use fresh, aromatic ground cinnamon and pumpkin pie spice blends for authentic fall flavors; freshly grated nutmeg adds warmth if desired.
- Use cold, unsalted butter to control salt and create flakiness by maintaining small chunks within the dough.
- Use a high-quality canned pumpkin puree, ensuring it is 100% pure pumpkin without additives.
- Use a large, fresh, room temperature egg to bind and enrich the dough properly.
- Heavy cream adds fat necessary for tender and rich scones; half and half can be used as a lighter alternative.
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg