Description
These Pumpkin Snickerdoodle Scones are a delightful autumn treat combining the classic snickerdoodle flavors of cinnamon and sugar with the moist, tender texture of pumpkin. Perfectly spiced with pumpkin pie spice and topped with a crunchy coarse sugar coating, these scones bake to golden perfection and finish with a luscious maple glaze for an irresistible flavor boost.
Ingredients
Scale
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
- Preheat Oven and Prepare Baking Sheets: Set your oven to 400°F (204°C) and let it fully heat. Place the baking rack in the middle position. Line baking sheets with parchment paper or lightly grease them to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, pumpkin pie spice, and salt. This helps distribute the leavening agents and spices evenly throughout the dough.
- Incorporate Butter: Using a box grater, grate the frozen unsalted butter directly into the dry ingredients. This method creates small butter pieces that yield a flaky texture. Gently mix the butter into the flour mixture until the butter pieces are coated but still distinct.
- Mix Wet Ingredients: In a separate bowl, whisk together the blotted pumpkin puree, egg, heavy cream, and vanilla extract until no liquid pockets remain and the mixture is smooth.
- Form the Dough: Pour the wet mixture into the dry ingredients. Stir gently just until the dough comes together; it will be slightly crumbly. If the dough is too sticky to handle, add flour one tablespoon at a time, folding carefully to incorporate.
- Shape the Dough into a Disc: Turn the dough out onto a floured surface. Pat or roll it into an 8-inch (20 cm) diameter disc. If the dough feels too soft or sticky and spreads too much, chill it in the refrigerator for 15 minutes before shaping.
- Prepare for Baking: Brush the top of the dough disc lightly with heavy cream to promote browning and to help coarse sugar stick on top. Sprinkle coarse sugar generously over the surface.
- Bake the Scones: Transfer the dough disc onto the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes, until the tops are golden brown and the scones are cooked through. Rotate the baking sheet halfway through for even browning.
- Prepare Maple Glaze: While baking, whisk together ingredients for a maple glaze (refer to your preferred maple glaze recipe) to complement the scones.
- Glaze and Serve: Once the scones are warm out of the oven, drizzle the maple glaze evenly over the tops. The warm scones will absorb the glaze for a delicious finish. Serve fresh and enjoy!
Notes
- For best texture, use frozen butter grated directly into the flour mixture.
- Blot canned pumpkin puree with a paper towel to remove excess moisture to avoid a wet dough.
- Avoid overmixing the dough to keep the scones tender and flaky.
- Chill the dough if it becomes too soft and sticky to handle easily.
- If you don’t have coarse sugar, sanding sugar or granulated sugar can be used but may result in less crunch.
- Adjust the amount of heavy cream slightly if dough consistency varies due to pumpkin moisture content.
- The maple glaze is optional but adds a lovely sweet finish that pairs perfectly with pumpkin and cinnamon flavors.
