Moist AF Pumpkin Scones

These spiced, sweet and savory scones are an easy new fall dessert with a moist texture.

Moist AF Pumpkin Scones are a great fall treat. These easy pumpkin scones require only 10 ingredients and take less than an hour to make.

The rumors are correct. The pumpkin season is still going strong. You may have grown tired of pumpkin by now. I’m sorry if you’re feeling that way, but pumpkin season will never end for us. And with these wonderful pumpkin scones with an addictive maple pecan frosting, we’re keeping the party continuing.

Uh huh.

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While Sarah was on her honeymoon (this is Sofi, by the way), I tried this scone recipe and suggested her we should make pumpkin scones when she returned. “Meh,” she shrugged. “I think we’ve already had enough pumpkin.”

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However, I had to fight for these scones. Tooth and nail, to be precise. “No, you don’t get it.” They’re fantastic.” As a result, I created these for her in order to persuade her. I’m sure you can figure out what occurred.

And now we’ve arrived! You’ll get pumpkin scones as well, since these scones are out of this world. I agree, Sarah agrees, and I’m sure you’ll agree after tasting these exquisitely spiced, melt-in-your-mouth pumpkin scones that put all other scones to shame.

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Scones conjure up images of dry, crumbly, heavy, flavorless scones. These are the polar opposites of each other. We can’t seem to quit eating them. 

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How to create moist and flavorful pumpkin scones

Thanks to an additional 1/3 cup of pumpkin in our conventional scone recipe, these pumpkin scones are rich, moist, and truly tasty. These scones have the dreamiest texture thanks to a mix of chilled butter, cream, and, you guessed it, pumpkin puree. Dense but not too so, supple and buttery…just just delectable.

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Tips and tactics for making the greatest pumpkin scones you’ve ever had

Scones have a poor reputation, but they’re really rather simple to prepare. And, when done right, they’re just as tasty as the rest of the morning treats.

  1. Use frozen butter: Good scones need cold dough. Before using, cut your butter into cubes and place it in the freezer for at least ten minutes.
  2. REMEMBER NOT TO OVERWORK YOUR DOUGH: Do you want scones that are unpleasant, dry, and tough? Do not overwork the dough. You don’t want that, do you? Only mix until everything is completely incorporated. And when I say “just blended,” I mean that I’m done as soon as there are no more clumps of flour.
  3. Bake at a high temperature: Our scones are baked at 400 degrees Fahrenheit. The greater temperature will improve the effectiveness of your baking powder!

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Bbs, have a wonderful pumpkin season! I can’t wait for you to adore these pumpkin scones as much as I do!

XX

Sofi

P.S. They go well with a PSL… Just putting it out there.

Print

These soft af pumpkin scones are the ideal spiced treat for any Autumn morning or day!

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 25 minutes
  • 35-minute total time
  • 8 big scones (one batch)
  • Breakfast is a category of food.
  • Baked method
  • English cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 25 minutes
  • 35-minute total time
  • 8 big scones (one batch)
  • Breakfast is a category of food.
  • Baked method
  • English cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 25 minutes
  • 35-minute total time
  • 8 big scones (one batch)
  • Breakfast is a category of food.
  • Baked method
  • English cuisine

Ingredients

to make the scones

  • 2 cups flour (all-purpose)
  • a half cup of brown sugar
  • 3 tablespoons powdered baking soda
  • a half teaspoon of salt
  • 2 tsp cinnamon powder
  • nutmeg (1/2 teaspoon)
  • a half teaspoon of ginger
  • a quarter teaspoon of all spice
  • a quarter teaspoon of garlic
  • chilled, cut into tiny cubes 1/2 cup unsalted butter
  • 1/3 cup pureed pumpkin
  • heavy cream, 5–7 tablespoons
  • vanilla extract (two tablespoons)

because of the maple glaze

  • maple syrup (two teaspoons)
  • 2 tablespoons cream de crème
  • 1 cup sugar (powdered)
  • vanilla extract (1/2 teaspoon)
  • a sprinkle of salt

Instructions

  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Sift together the flour, sugar, baking powder, spices, and salt in a large mixing basin. Place for 10 minutes in the freezer. Cut the butter into the dry ingredients with a pastry cutter or food processor until the mixture resembles coarse sand.
  3. In a mixing bowl, combine the pumpkin, 5 tablespoons heavy cream (to begin), and the vanilla extract. Stir everything together with a fork until just combined. The dough shouldn’t be moist, but it should hold together well enough to form a disk. Add a tablespoon of cream at a time until the dough comes together if it’s too dry or crumbly. Make sure your dough isn’t overworked or overmixed.
  4. On a well-floured surface, roll out the dough into a 9-inch circle*. It doesn’t have to be flawless, but try to maintain the thickness constant. To prevent the dough from sticking to your hands, flour them. Cut the circular into 8 wedges with a sharp knife, spacing them an inch or two apart on the prepared baking sheet. As they bake, they will grow.
  5. Brush the tops of the scones with a tiny quantity of cream in a bowl and a pastry brush. Bake for 25-30 minutes at 400°F, or until the scones are golden brown around the edges and a knife inserted into the center comes out clean.
  6. Make the glaze while the scones are baking. In a heavy-bottomed sauce pan, mix together the maple syrup, cream, powdered sugar, vanilla, and salt.
  7. Drizzle the maple glaze over the scones after they’ve totally cooled. Serve with chopped pecans on top or as is. Scones may be stored at room temperature for up to 5 days or frozen for up to a month in an airtight container.

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Notes

*To keep the butter cold, place the mixing bowl in the freezer for a few minutes if it seems thawed or warm.

* Mini scones may be made by dividing the dough in half and making two 6 inch rounds. For 16 tiny scones, cut each circle into 1/8ths.

 

 

Watch This Video-

These moist scones are filled with pumpkin, spices, and chai. They’re the perfect fall treat. Reference: pumpkin chai scones.

Frequently Asked Questions

How do you add moisture to scones?

A: :

Why my scones are dry?

A: The recipe may not have specified any liquid for the scones.

Are scones supposed to be dry or moist?

A: Scones are traditionally served dry, with a sweet glaze on top.

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