Pumpkin Scones Recipe

Directions

1. Drain the pumpkin puree by wrapping it in several paper towels on a plate and letting the towels absorb the liquid for a few minutes. This is essential.
2. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt. Add the cold butter cubes and work them into the flour using your fingers or a pastry blender until only pea-sized butter bits remain.
3. Form a hollow in the middle of the flour mixture. In a separate bowl, whisk buttermilk, pumpkin puree, and egg until combined. Pour into the well and stir with a spatula just until a thick, sticky dough forms.
4. Turn the dough onto a silicone mat or clean counter and knead gently until all flour is incorporated. If it's too sticky, sprinkle in 1–2 extra tablespoons of flour.
5. Create flaky layers by folding the dough in half, pressing it down, then rotating 90° and folding again. Repeat this folding and turning 4–5 times.
6. Pat the dough into an 8–10 inch round disc about 1.5–2 inches thick. Refrigerate the disc for 5–10 minutes.
7. Slice the disc into 8 equal wedges using a knife or pizza cutter.
8. Arrange the wedges on a baking sheet lined with parchment or a silicone mat, spacing them 2–3 inches apart.
9. Freeze the scones for 30 minutes. During the last 5 minutes of freezing, preheat your oven to 400°F.
10. If you skip the glaze, brush the tops with egg wash (1 egg beaten with 1 tablespoon water), buttermilk, or heavy cream. Optionally sprinkle with coarse sanding sugar.
11. Bake for 20–26 minutes, until lightly golden. Let cool completely on a wire rack.
12. In a small bowl, whisk together powdered sugar, milk, and pumpkin pie spice. If the glaze is too thin, add more powdered sugar 1–2 teaspoons at a time. Drizzle over cooled scones.