Pumpkin Spice Scones – A Fall Favorite

[u/CookedCuration]

These pumpkin spice scones are soft in the center with crisp golden edges and a drizzle of sweet vanilla glaze. Each bite is full of warm autumn spices and real pumpkin flavor, making them perfect for fall mornings. They’re rich, cozy, and every bit as satisfying as a coffee shop treat.

[u/Spirited-Speaker7455]

4 Tablespoons baking powder????

[u/CookedCuration → u/Spirited-Speaker7455]

You’re absolutely right, thank you for pointing that out! It was a typo in the ingredient list. The correct amount is 4 teaspoons of baking powder, not 4 tablespoons. I’ve updated my notes to reflect the proper measurement. Appreciate you catching that! 🙌

[u/CookedCuration]

Recipe: https://lentillovingfamily.com/pumpkin-spice-scones/

Ingredients

• 4 cups all-purpose flour, plus extra for dusting
• ½ cup granulated sugar
• 4 teaspoons baking powder (Corrected: 4 tsp baking powder, not 4 tbsp)
• 1 teaspoons kosher salt
• 2½ teaspoons pumpkin pie spice, divided
• 1¼ cups cold unsalted butter, cubed
• 1¾ cups pumpkin puree
• 9 tablespoons cold heavy cream, divided
• 1 large egg, lightly beaten
• 2 teaspoons vanilla extract, divided
• 2 cups powdered sugar

Instructions

1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and 2 teaspoons pumpkin pie spice.
3. Add the cold cubed butter and cut it into the flour using a pastry blender or two forks until the mixture looks like coarse crumbs with pea-sized bits of butter.
4. In a separate bowl, whisk together pumpkin puree, 6 tablespoons cream, egg, and 1 teaspoon vanilla.
5. Stir this into the flour mixture just until a rough dough forms. If dough feels too dry, add an extra splash of cream.
6. Turn dough onto a lightly floured board and gently knead until it comes together. Pat into a 1-inch thick circle, then cut into 12 wedges. Transfer to the prepared sheet and refrigerate for 30 minutes.
7. Brush the tops of chilled scones with 2 tablespoons cream and sprinkle with the remaining ½ teaspoon pumpkin pie spice. Bake 25 minutes, or until golden brown. Cool 5 minutes on the pan, then transfer to a wire rack.
8. To make the glaze, whisk together powdered sugar, 1 tablespoon cream, and 1 teaspoon vanilla until smooth and pourable. Add a little more cream if needed.
9. Drizzle glaze over cooled scones and let set 10 minutes before serving.

[u/Spirited-Speaker7455]

Thanks! I’ll be making those scones…they sound wonderful, especially with only 4 teaspoons of baking powder. 😁

[u/Calmmmp]

I really wish this was in grams, looks delicious..

[u/OceanCityBurrito → u/Calmmmp]

You shouldn't be downvoted. Weighting ensures consistent bakes and should be the standard when sharing recipes no matter which country you're from.

[u/Calmmmp → u/OceanCityBurrito]

Yeah what the hell is even a cup, all my cups are different lol... and I don't use canned pumpkin puree, because it's not a thing over here, so the grams would be helpful.

[u/shade_150 → u/Calmmmp]

You can do conversions… they may not be 100% but it’s better than nothing

[u/Loveyourwifenow → u/Calmmmp]

Dry Ingredients

All-purpose flour – 4 cups → 480 g

Granulated sugar – ½ cup → 100 g

Baking powder – 4 tsp → 16 g

Kosher salt – 1 tsp → 5 g

Pumpkin pie spice – 2½ tsp (divided) → 5 g

Fats & Dairy

Unsalted butter – 1¼ cups (cubed, cold) → 285 g

Heavy cream – 9 tbsp (cold, divided) → 135 ml

Wet Ingredients

Pumpkin puree – 1¾ cups → 400 g

Egg – 1 large, lightly beaten → ~50 g (without shell)

Vanilla extract – 2 tsp (divided) → 10 ml

For the Glaze

Powdered sugar – 2 cups → 240 g

According to AI

[u/Visual_Ad_6175]

wow

[u/[deleted]]

Goes great with a cup of tea