Sep 07, 2015, Updated May 07, 2023
And itâs Pumpkin time! Wohoo! đ Which actually means itâs my favorite time of the year to bake. I go pumpkin crazy during fall so expect a lot of pumpkin recipes in the next 2 months or so. I stil canât believe that we are in to the next pumpkin season already. And this will be gone quickly too and we will be then into the candy cane season. Anyway for now letâs focus on the beautiful fall and all things pumpkin. This is my favorite time of the year. I love looking outside the window, everything looks just so beautiful. I remember my 1st year in US, I would ask my hubby to stop the car all the time. Like it was all new to me and I was so fascinated by all the gorgeous fall colors that I just wanted to look at every tree  on the road ha ha. Now I donât do that but I still love it just as much. Other than how gorgeous it is outside, baking during fall is also my favorite. Thereâs something so special and magical about the aroma of warm spices, it fills my heart with a lot of happiness.
The weather has actually gone quite cold here in the north-west. So the other day while sipping on my chai, I thought of making these Pumpkin Scones. I thought there couldnât be a better treat to get into the mood of fall baking than these scones because you know we all need to snack on something with our coffee or chai as the days get colder, something warm and comforting. And these pumpkin scones are just that! They are packed with all the fall flavors. The aroma of cinnamon, nutmeg, ginger, cloves etc. filled my kitchen as I baked these scones and it felt so wonderful. Whenever you make scones, just take care of 2 things â 1) Use very cold butter. I usually cut the butter into small pieces and then place in freezer for 30 minutes  or so before using in the recipe.  When you put the scones to bake, the fat in the butter evaporates which leads to steam, which further leads to air pockets resulting in that flaky texture than you expect in a scone. 2) Donât overwork the dough. Be gentle with it and mix till just combined.
 Oh and you know, I just had to cover these pumpkin scones with the coffee glaze. They kind of felt incomplete without it! So guys get baking with pumpkin and start with these scones. They are easy to make fall treat and I am sure you will love these. Is there anything/ any particular fall recipe that you want me to try? Please let me know in the comments section below and I will try my best to perfect it!  Method In a bowl whisk together all purpose flour, cinnamon powder, nutmeg powder, ginger powder and all spice. Add the baking powder and whisk. Now add both the sugars and combine. Cut in very cold butter (which has been cut into small pieces) using a pastry cutter or two forks till the mixture resembles coarse crumbs.
In another bowl whisk together egg and vanilla extract. Add pumpkin puree, heavy cream and mix till well combined. Add the wet ingredients to the dry ingredients.
Mix  lightly till combined. Dump the dough on lightly floured surface and work on the dough till itâs comes together and is smooth. The dough will be sticky so use flour while you are working with it. Shape the dough into a 8 inch circle. Using a sharp knife cut the circle into 8 triangles.
Bake at 425 for 15 minutes. While the scones are baking make the coffee glaze! To make the coffee glaze, in a small bowl add instant coffee with milk and mix till combined. Transfer this coffee mixture to another bowl with 1 cup powdered sugar. Mix till glaze is smooth. Pour over pumpkin scones and enjoy!
*Scones freeze well. If you want to freeze these pumpkin scones, donât add the glaze. Let them cool down to room temperature and then place in a ziplock bag and freeze!
- Always remember to use very cold butter. Remember my tip of cutting the butter into small pieces and then placing it in freezer for 30-60 minutes before using in the recipe.
- I used all spice in this recipe, you can very well use 1/4 teaspoon of ground clove in place. Â Pumpkin Scones with Coffee Glaze
title: “Pumpkin Scones With Coffee Glaze " ShowToc: true date: “2024-10-18” author: “Andres Hodgkins”
Sep 07, 2015, Updated May 07, 2023
And itâs Pumpkin time! Wohoo! đ Which actually means itâs my favorite time of the year to bake. I go pumpkin crazy during fall so expect a lot of pumpkin recipes in the next 2 months or so. I stil canât believe that we are in to the next pumpkin season already. And this will be gone quickly too and we will be then into the candy cane season. Anyway for now letâs focus on the beautiful fall and all things pumpkin. This is my favorite time of the year. I love looking outside the window, everything looks just so beautiful. I remember my 1st year in US, I would ask my hubby to stop the car all the time. Like it was all new to me and I was so fascinated by all the gorgeous fall colors that I just wanted to look at every tree  on the road ha ha. Now I donât do that but I still love it just as much. Other than how gorgeous it is outside, baking during fall is also my favorite. Thereâs something so special and magical about the aroma of warm spices, it fills my heart with a lot of happiness.
The weather has actually gone quite cold here in the north-west. So the other day while sipping on my chai, I thought of making these Pumpkin Scones. I thought there couldnât be a better treat to get into the mood of fall baking than these scones because you know we all need to snack on something with our coffee or chai as the days get colder, something warm and comforting. And these pumpkin scones are just that! They are packed with all the fall flavors. The aroma of cinnamon, nutmeg, ginger, cloves etc. filled my kitchen as I baked these scones and it felt so wonderful. Whenever you make scones, just take care of 2 things â 1) Use very cold butter. I usually cut the butter into small pieces and then place in freezer for 30 minutes  or so before using in the recipe.  When you put the scones to bake, the fat in the butter evaporates which leads to steam, which further leads to air pockets resulting in that flaky texture than you expect in a scone. 2) Donât overwork the dough. Be gentle with it and mix till just combined.
 Oh and you know, I just had to cover these pumpkin scones with the coffee glaze. They kind of felt incomplete without it! So guys get baking with pumpkin and start with these scones. They are easy to make fall treat and I am sure you will love these. Is there anything/ any particular fall recipe that you want me to try? Please let me know in the comments section below and I will try my best to perfect it!  Method In a bowl whisk together all purpose flour, cinnamon powder, nutmeg powder, ginger powder and all spice. Add the baking powder and whisk. Now add both the sugars and combine. Cut in very cold butter (which has been cut into small pieces) using a pastry cutter or two forks till the mixture resembles coarse crumbs.
In another bowl whisk together egg and vanilla extract. Add pumpkin puree, heavy cream and mix till well combined. Add the wet ingredients to the dry ingredients.
Mix  lightly till combined. Dump the dough on lightly floured surface and work on the dough till itâs comes together and is smooth. The dough will be sticky so use flour while you are working with it. Shape the dough into a 8 inch circle. Using a sharp knife cut the circle into 8 triangles.
Bake at 425 for 15 minutes. While the scones are baking make the coffee glaze! To make the coffee glaze, in a small bowl add instant coffee with milk and mix till combined. Transfer this coffee mixture to another bowl with 1 cup powdered sugar. Mix till glaze is smooth. Pour over pumpkin scones and enjoy!
*Scones freeze well. If you want to freeze these pumpkin scones, donât add the glaze. Let them cool down to room temperature and then place in a ziplock bag and freeze!
- Always remember to use very cold butter. Remember my tip of cutting the butter into small pieces and then placing it in freezer for 30-60 minutes before using in the recipe.
- I used all spice in this recipe, you can very well use 1/4 teaspoon of ground clove in place. Â Pumpkin Scones with Coffee Glaze
