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Pumpkin Snickerdoodle Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 51 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 scones
  • Category: Breakfast, Snack, Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pumpkin Snickerdoodle Scones combine the comforting flavors of classic snickerdoodles with seasonal pumpkin and warm spices. Flaky and tender with a crisp sugary topping, they’re perfect for a cozy fall breakfast or snack, finished with a luscious maple glaze for extra sweetness and moisture.

Ingredients

Dry Ingredients

  • 2 cups (250 g) all-purpose flour, preferably unbleached
  • 2 1/2 teaspoons baking powder, fresh
  • 1 teaspoon ground cinnamon, high-quality
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (100 g) light brown sugar
  • Coarse sugar (optional), for topping

Wet Ingredients

  • 1/2 cup (120 g) canned pumpkin puree, blotted to remove excess moisture
  • 1/3 cup + 2 tablespoons (112 ml total) heavy cream
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract

Fat

  • 1/2 cup (113 g) unsalted butter, frozen

Instructions

  1. Preheat Oven and Prepare Pan: Set your oven to 400°F (204°C) and allow it to fully heat. Adjust the baking rack to the middle position and prepare baking sheets by lining them with parchment paper or lightly greasing to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, pumpkin pie spice, salt, and brown sugar to evenly distribute the leavening agents and spices throughout the mixture.
  3. Add Butter: Using a box grater, grate the frozen unsalted butter directly into the dry mixture. This method creates small butter pieces that help produce the flaky texture desired in scones. Gently mix the grated butter with the flour mixture to coat the butter pieces with flour.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the blotted pumpkin puree, egg, heavy cream, and vanilla extract until fully combined and smooth, with no liquid pockets.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture. Gently stir just until the dough comes together, being careful not to overmix to avoid toughness. It’s okay if the dough looks slightly crumbly. If the dough is too wet and sticky, add flour one tablespoon at a time, folding gently until it holds together without stickiness.
  6. Shape the Dough: Turn the dough onto a floured surface and pat or gently roll it into an 8-inch (20 cm) diameter disc. This shape helps the scones bake evenly and makes it easy to cut into wedges. If the dough feels too soft and spreads excessively, chill it in the refrigerator for 15 minutes before shaping.
  7. Add Topping: Brush the top of the dough disc with a little heavy cream to help it brown nicely in the oven and to help the sugar adhere. Sprinkle generously with coarse sugar for a sweet, crunchy topping that complements the tender crumb.
  8. Bake: Place the shaped dough on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the tops are lightly browned and golden. Rotate the baking sheet halfway through baking if the browning is uneven to ensure even cooking.
  9. Prepare Glaze: While the scones bake, prepare the maple glaze by whisking together the glaze ingredients (details not provided in the recipe). Make the glaze near the end of the baking process to keep it fresh and drizzly.
  10. Glaze and Serve: When the scones come out of the oven and are still warm, drizzle the maple glaze evenly over the tops. The warm scones will absorb the glaze, enhancing their flavor and moisture.

Notes

  • Use frozen butter grated into the flour to ensure flaky scones.
  • Blot pumpkin puree on paper towels to remove excess moisture for better dough consistency.
  • Do not overmix the dough; a slightly crumbly texture is okay to maintain tenderness.
  • If the dough is too soft to handle, chilling it helps make shaping easier.
  • Coarse sugar adds a nice crunch and decorative finish but is optional.
  • Prepare the maple glaze at the end of baking to keep it fresh and drizzle-ready.

Find it online: https://slsrecipes.com/pumpkin-snickerdoodle-scones-recipe/