Learn how to make pillowy pumpkin scones that are simple to whip up, and that your family will adore.
When the air turns chilly and harvest season arrives, I always turn to this recipe. There is something about the warm autumn spices and pumpkin flavor that makes the mornings feel cozier. These pumpkin scones transcend you into all the fall feels and are absolutely delicious.
With no special equipment needed, and a few simple techniques, you will have fresh pumpkin scones to serve your family.
Prep Time: 20 minutes
Cook Time: 30 Minutes
Cool Time: 15 Minutes
Servings: 8 scones
Ingredients
- 2 1/2 cups Unbleached All-purpose Flour
- 1/2 cup unbleached Cane Sugar
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt- Redmond’s Real Salt is great
- 1 teaspoon Allspice
- 1/2 teaspoon Cinnamon
- 1/2 cup Whole-fat Plain Greek Yogurt
- 1/2 cup Cold Milk
- 1/2 cup Pumpkin Puree- fresh or canned
- 1 teaspoon Vanilla Extract
- 8 tablespoons Cold Butter- cubed, 1/4 inch pieces
How to Make Pumpkin Scones (Eggless Recipe)
Preheat your oven to 425° F and line a sheet pan with parchment paper. Cut the butter into 1/4-inch cubes and set them on a plate. Place the plate in the refrigerator.
In a large mixing bowl, use a fork to combine the dry ingredients until the spices are evenly distributed. Set the bowl aside.
In a medium mixing bowl, whisk together the milk, yogurt, vanilla, and pumpkin puree. Set this bowl aside.
Take the cold butter cubes out of the refrigerator and use your fingers to rub them into the flour mixture until the mixture resembles coarse breadcrumbs. You will need to work quickly, and it’s okay if there are some larger pieces.
Next, pour the wet ingredients into the flour and butter mixture and stir everything together with a spatula or spoon. Scrape the sides of the bowl and work quickly until the dough comes together.
Sprinkle some flour on a clean countertop and knead the dough just a few times. Shape the dough into a circle with your hands and a floured rolling pin until it’s 1 1/2 inches thick. Use a long knife or bread scraper to cut the dough into 8 equal triangles like a pizza.
Place each triangle on the lined sheet pan with 1-inch spacing between them. Set the pan in the refrigerator for 15 minutes to firm up the dough. Then, remove the pan from the refrigerator and bake for 30 minutes.
Storing & Defrosting Pumpkin Scones
Place scones in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Defrost in a 300° oven for 8-10 minutes.
Pumpkin Scones (Eggless Recipe)
Learn how to make pillowy pumpkin scones that are simple to whip up and embody all the flavors of fall. This is a recipe that your family will love.
Ingredients
- 2 1/2 cups Unbleached All-purpose Flour
- 1/2 cup unbleached Cane Sugar
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt- Redmond’s Real Salt is great
- 1 teaspoon Allspice
- 1/2 teaspoon Cinnamon
- 1/2 cup Whole-fat Plain Greek Yogurt
- 1/2 cup Cold Milk
- 1/2 cup Pumpkin Puree- fresh or canned
- 1 teaspoon Vanilla Extract
- 8 tablespoons Cold Butter- cubed, 1/4 inch pieces
Instructions
1. Preheat your oven to 425° and line a sheet pan with parchment paper.
2. Cut the butter into 1/4-inch cubes and place in the refrigerator.
3. In a large mixing bowl, use a fork to combine the dry ingredients until the spices are evenly distributed. Set the bowl aside.
4. In a medium mixing bowl, whisk together the milk, yogurt, vanilla, and pumpkin puree. Set this bowl aside.
5. With your fingers rub the butter cubes into the flour mixture until the mixture resembles coarse breadcrumbs. There may be some larger pieces of butter and that's fine. Move quickly.
6. Pour the wet ingredients into the flour and butter mixture and stir everything together. Scrape the sides of the bowl and gather any loose bits forming a dough.
7. Sprinkle some flour on a clean countertop and knead the dough just a few times. Shape the dough into a circle with your hands and a floured rolling pin until it's 1 1/2 inches thick.
8. Use a long knife or bread scraper to cut the dough into 8 equal triangles like a pizza.
9. Place each triangle on the lined sheet pan with 1-inch spacing between them. Set the pan in the refrigerator for 15 minutes to firm up the dough.
10. Bake for 30 minutes.
Notes
Storing
Place scones in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Defrosting
Defrost in a 300° oven for 8-10 minutes.
More Cozy Sweet Treat Ideas
Amish Sand Tart Christmas Cookies
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