Spiced Pumpkin Scones
Maker: Anita Parris Soule
Anita Parris Soule is a born and raised Virginia girl with a passion for delicious food, beautiful words, and childhood memories. She combines these passions on Wild Thistle Kitchen, a blog she created in 2013 (with the original name Cook on a Whim) to share her love of cooking and writing. Her appetite for food, cooking, and all things culinary was inspired early on by her father and has never stopped growing. With a strong French influence, her meals are simple, classic, and unique. She loves baking sweet treats, too—especially on snow days. She lives in the country with her husband, kids, and animals. When she’s not whipping up delicious recipes, she’s outside picking wildflowers, catching fireflies, visiting farmer’s markets, walking through the forest, and taking in all the beauty Virginia has to offer.
Anita is an English graduate from George Mason University. She has been featured on The Feed Feed, as well as written several articles for DCfud, The Fauquier Times-Democrat newspaper, The Brookside Neighbors magazine, and guest-blogged for BeFunky.com in Portland, Oregon.
Website: wildthistlekitchen.com
Instagram: @wild.thistle.kitchen
Facebook: @wildthistlekitchen.blog
Pinterest: Wild Thistle Kitchen
Shop: Wild Thistle Kitchen Shop
A Note From Anita:
The holidays are here and I’m so excited to share this Pumpkin Scone recipe so we can all celebrate! I’ve been slinging scones for so long. Clearly, I really love making them (and eating them) but what I really love is helping YOU make them. I’ve said it before, but one of my favorite things is helping someone have success with a recipe or technique that they had previously had terrible luck with. Scones are one of those things! I promise if you follow my steps you will end up with delicious, flaky AND moist scones. Yes, it’s possible. Let’s make some Spiced Pumpkin Scones!
Pumpkin Scones
- Prep Time: 0 hours
- Additional Time: 0 hours
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Ingredients
- For the scones
- 3.5 cups all-purpose flour
- 1/2 cup old fashioned rolled oats
- 2.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1/3 cup light brown sugar
- 2 sticks butter, cubed and kept very cold
- 1 1/4 cups heavy cream
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons molasses
- 1 egg
- 1 teaspoon vanilla extract
- For the glaze:
- 2 cups powdered sugar
- 3 tablespoons very soft cream cheese
- 1/4 cup pumpkin pureè
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
For the scones
- In a large mixing bowl, combine flour, oats, baking powder, salt, pumpkin pie spice, and sugar. Mix well, make sure to break up any brown sugar clumps.
- Next, add cubed butter and with a pastry cutter or your fingers, mix until you have mostly small, pea-sized clumps of butter evenly mixed throughout the flour mixture.
- Next, in a smaller bowl or spouted measuring cup, combine remaining wet ingredients – cream, pumpkin, molasses, egg, and vanilla. Whisk to combine thoroughly.
- Slowly drizzle the wet mixture over the dry mixture, tossing and stirring with a fork as you pour. Make sure to stir up from the bottom so you don’t end up with a bunch of dry flour hiding
- Once you’ve poured all the wet mixture in, dump the dough onto a lightly floured surface and squeeze it together, kneading it ever so gently. If you do have some dry flour left, just press it into the dough as you’re kneading.
- Pat the dough out into a rough rectangle and using a knife or bench scraper, cut the dough in half. Stack the halves and press down again into a rough rectangle. Repeat this 2 more times.
- Next, divide dough in half and press into fairly even rectangles, about 1.5 inches in thickness. Place on parchment-lined baking tray and place in freezer for 20 minutes.
- After 20 minutes, remove tray from freezer and using a sharp knife or bench scraper trim any of the rough outer edges if desired, and then cut each rectangle into 8 triangles. This is easiest to do by dividing the rectangle into quarters, then slicing each quarter in half diagonally.
- Place on parchment-lined tray and back in the freezer while you preheat the oven to 400 degrees F.
- Once oven is preheated, bake scones for 15 minutes. Do not be tempted to over bake. After 15 minutes, remove from oven and let cool while you prepare the glaze.
For the Glaze
- Combine pumpkin and cream cheese in a bowl and whisk to combine. It is very important that the cream cheese is at a super soft room temp. add sugar, milk, and vanilla and whisk again.
- If the glaze is too thick add a bit more milk. If too thin, add a bit more powdered sugar.
- Drizzle over scones, sprinkle with oats and pumpkin seeds if desired, and enjoy!
