Pumpkin is by far the most popular Thanksgiving flavor, for almost every traditional Thanksgiving dessert has at least a hint of pumpkin. Simply combine pumpkin with fall spices such as cinnamon and nutmeg for the perfect Thanksgiving flavor that will go with any baked good. Scones are no exception. Using pumpkin and Thanksgiving spices to flavor this classic treat, pumpkin scones are the perfect recipe to impress your friends and family with this Thanksgiving. The key to scones’ coveted, flaky texture is to work with cold ingredients and keep the dough as cold as possible throughout the process.
Begin by gathering the following ingredients:
For the scones:
2 cups all-purpose flour
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, frozen and diced into ½-inch pieces
1/4 cup + 2 tablespoons heavy cream, divided
1 egg
1/2 cup canned pumpkin puree
1/2 cup light brown sugar
1 teaspoon vanilla extract
For the glaze:
2 tablespoons unsalted butter
1/4 cup pure maple syrup or honey
1 cup sifted confectioners’ sugar
Pinch of cinnamon
Line a baking sheet with parchment paper or silicone baking mats. Then whisk the flour, baking powder, spices, and salt in a large bowl. Cut the butter into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs. Set this aside and whisk the heavy cream, egg, pumpkin, brown sugar, and vanilla extract together in a medium bowl. Drizzle the wet ingredients over the flour mixture before mixing it all together with a wooden spoon or spatula until everything appears moistened.
With floured hands, work the dough into a ball and transfer it onto a floured work surface. Press the dough into an 8-inch disc, and then, with a sharp knife, cut the disc into 8 equal wedges. Arrange the wedges at least two inches apart from one another on the prepared baking sheet before brushing them with the remaining two tablespoons of heavy cream. Sprinkle the scones with coarse or granulated sugar, if desired.
For the best texture, place the sheet of scones in the freezer for about thirty minutes as the oven preheats to 400 degrees. Then bake the chilled scones for twenty-five to thirty minutes, or until they are golden brown and a toothpick inserted in the center of one comes out clean.
When they are done, turn the scones onto a wire rack to cool for no longer than ten minutes. Meanwhile, melt the butter and maple syrup or honey together in a small saucepan over medium-low heat, whisking occasionally. When the butter has melted, remove the glaze from the heat and whisk in the confectioners’ sugar and cinnamon. Drizzle the glaze over the warm scones and serve warm.
Serve these delightful treats for breakfast, as a snack during Thanksgiving preparations, or alongside the final course of your Thanksgiving meal. These scones are surprisingly simple to make, and no doubt you will find yourself returning to them time and time again this season. Enjoy!
Photo Credit: Isabel Rogers