Cozy Autumn Mornings: Recreate Your Favorite Coffee Shop Pumpkin Scones at Home
Ah, pumpkin season! The time for cozy sweaters, crisp air, and the irresistible aroma of pumpkin spice wafting from every coffee shop. But why brave the crowds and spend a small fortune when you can recreate that coffee shop magic right in your own kitchen? These pumpkin scones are inspired by those delightful bakery treats, boasting a tender crumb, warm spices, and that signature pumpkin flavor we all crave. This recipe provides detailed, step-by-step instructions to ensure your scones are perfect every time. Get ready to transform your kitchen into a pumpkin-spiced haven!
## Why This Pumpkin Scone Recipe is a Winner
Before we dive into the nitty-gritty, let’s talk about what makes these scones so special:
* **Coffee Shop Quality:** We’re aiming for that same moist, slightly crumbly texture and intense flavor you’d expect from a top-notch bakery.
* **Easy to Follow:** Don’t be intimidated! This recipe is broken down into clear, concise steps, perfect for beginner bakers.
* **Customizable:** Feel free to adjust the spices, add chocolate chips, or experiment with different glazes to make them your own.
* **Make-Ahead Friendly:** Scones are best enjoyed fresh, but you can prepare the dough ahead of time and bake them later.
* **Perfect for Fall:** The warm spices and pumpkin puree create a comforting and seasonal treat that’s perfect for breakfast, brunch, or an afternoon snack.
## Ingredients You’ll Need
Here’s a list of everything you’ll need to create these delicious pumpkin scones. Make sure to use high-quality ingredients for the best results!
**For the Scones:**
* **All-Purpose Flour:** 3 cups (360g), plus more for dusting
* **Granulated Sugar:** ½ cup (100g)
* **Baking Powder:** 1 tablespoon
* **Baking Soda:** ¼ teaspoon
* **Salt:** ½ teaspoon
* **Ground Cinnamon:** 1 teaspoon
* **Ground Ginger:** ½ teaspoon
* **Ground Nutmeg:** ¼ teaspoon
* **Cold Unsalted Butter:** ½ cup (113g), cut into small cubes
* **Pumpkin Puree:** ½ cup (120ml), not pumpkin pie filling
* **Heavy Cream:** ½ cup (120ml), plus 1-2 tablespoons for brushing
* **Vanilla Extract:** 1 teaspoon
**For the Glaze (Optional, but Highly Recommended):**
* **Powdered Sugar:** 1 cup (120g)
* **Milk or Heavy Cream:** 2-3 tablespoons
* **Vanilla Extract:** ½ teaspoon
* **Cinnamon (Optional):** Pinch
## Equipment You’ll Need
* **Large Mixing Bowl**
* **Pastry Blender or Food Processor**
* **Measuring Cups and Spoons**
* **Baking Sheet**
* **Parchment Paper or Silicone Baking Mat**
* **Wire Rack**
* **Whisk**
* **Small Bowl (for the glaze)**
## Step-by-Step Instructions
Now, let’s get baking! Follow these detailed instructions carefully to create the perfect coffee shop pumpkin scones.
**Step 1: Preheat and Prep**
* Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.
**Step 2: Combine the Dry Ingredients**
* In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Make sure everything is evenly distributed.
**Step 3: Cut in the Butter**
* Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. The butter should be in small pieces, about the size of peas. This is crucial for creating a flaky texture.
**Step 4: Mix the Wet Ingredients**
* In a separate bowl, whisk together the pumpkin puree, heavy cream, and vanilla extract until well combined.
**Step 5: Combine Wet and Dry Ingredients**
* Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a wooden spoon or spatula until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing will result in tough scones.
**Step 6: Shape the Dough**
* Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Use a sharp knife or a bench scraper to cut the circle into 8 equal wedges (like pizza slices).
**Step 7: Arrange on Baking Sheet**
* Carefully transfer the scone wedges to the prepared baking sheet, leaving a little space between each one. This allows for even baking.
**Step 8: Brush with Cream and Bake**
* Brush the tops of the scones with a little heavy cream. This will give them a beautiful golden-brown color. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
**Step 9: Cool on Wire Rack**
* Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
**Step 10: Make the Glaze (While scones are cooling)**
* While the scones are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth. Add a pinch of cinnamon for extra flavor, if desired. Add more milk/cream, one teaspoon at a time, if needed to reach the desired consistency.
**Step 11: Drizzle with Glaze**
* Once the scones have cooled slightly, drizzle them generously with the glaze. You can use a spoon or a piping bag for a more precise application.
**Step 12: Enjoy!**
* Serve the pumpkin scones warm or at room temperature. They’re best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
## Tips and Tricks for Perfect Pumpkin Scones
* **Keep the Butter Cold:** Cold butter is essential for creating flaky scones. Make sure the butter is very cold before cutting it into the flour mixture. You can even freeze the butter for 10-15 minutes before using it.
* **Don’t Overmix:** Overmixing the dough will develop the gluten in the flour, resulting in tough scones. Mix the wet and dry ingredients until just combined.
* **Handle the Dough Gently:** Be gentle when shaping the dough. Avoid pressing or kneading it too much.
* **Use a Sharp Knife:** A sharp knife will help you cut the dough cleanly, which will prevent the scones from becoming misshapen.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Keep an eye on the scones and adjust the baking time accordingly.
* **Experiment with Flavors:** Feel free to add chocolate chips, nuts, dried cranberries, or other flavorings to the dough.
* **Make it Vegan:** Substitute the butter with a vegan butter alternative and the heavy cream with plant-based milk.
* **Freeze the Dough:** For future enjoyment, you can freeze the unbaked scone wedges on a baking sheet lined with parchment paper. Once frozen solid, transfer them to a freezer bag. Bake from frozen, adding a few minutes to the baking time.
## Variations and Additions
Want to put your own spin on these pumpkin scones? Here are a few ideas:
* **Chocolate Chip Pumpkin Scones:** Add ½ cup of chocolate chips (milk, dark, or semi-sweet) to the dough.
* **Cranberry Pumpkin Scones:** Add ½ cup of dried cranberries to the dough.
* **Pecan Pumpkin Scones:** Add ½ cup of chopped pecans to the dough.
* **Maple Glaze:** Substitute maple syrup for the vanilla extract in the glaze for a warm, autumnal flavor.
* **Cream Cheese Glaze:** Add 2 ounces of softened cream cheese to the glaze for a tangy twist.
* **Spiced Glaze:** Add a pinch of ground cloves or allspice to the glaze.
## Serving Suggestions
Pumpkin scones are delicious on their own, but here are a few serving suggestions to take them to the next level:
* **Serve with Coffee or Tea:** The classic pairing! Pumpkin scones and a warm beverage are the perfect way to start your day.
* **Serve with Whipped Cream or Ice Cream:** For a decadent treat, top your scones with whipped cream or a scoop of vanilla ice cream.
* **Serve with Apple Butter or Pumpkin Butter:** These spreads complement the pumpkin flavor perfectly.
* **Serve as Part of a Brunch Spread:** Pumpkin scones make a great addition to any brunch spread.
## Storing Pumpkin Scones
* **Room Temperature:** Store cooled scones in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh.
* **Freezing:** To freeze baked scones, wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. Thaw at room temperature before serving. Reheat in a 350°F (175°C) oven for a few minutes to warm them up.
## Nutritional Information (Approximate)
(Note: Nutritional information is an estimate and will vary based on specific ingredients and serving sizes.)
* Calories: 250-300 per scone
* Fat: 12-15g
* Saturated Fat: 7-9g
* Cholesterol: 40-50mg
* Sodium: 200-250mg
* Carbohydrates: 35-40g
* Fiber: 1-2g
* Sugar: 15-20g
* Protein: 3-4g
## Troubleshooting
* **Scones are too dry:** You may have overbaked them or used too much flour. Be careful not to overmix the dough and adjust the baking time as needed.
* **Scones are too tough:** You may have overmixed the dough. Mix the wet and dry ingredients until just combined.
* **Scones are not rising:** Make sure your baking powder and baking soda are fresh. Also, ensure that your oven is properly preheated.
* **Scones are browning too quickly:** Lower the oven temperature by 25°F (15°C) and/or cover the scones loosely with foil.
* **Glaze is too thick:** Add a little more milk or cream, one teaspoon at a time, until it reaches the desired consistency.
* **Glaze is too thin:** Add a little more powdered sugar, one tablespoon at a time, until it reaches the desired consistency.
## Final Thoughts
These coffee shop pumpkin scones are a delightful way to embrace the flavors of fall. With their tender crumb, warm spices, and sweet glaze, they’re sure to become a new favorite. So, grab your apron, gather your ingredients, and get ready to bake up a batch of pumpkin-spiced happiness! And remember, baking is all about experimentation, so don’t be afraid to put your own creative spin on this recipe. Happy baking!
Enjoy the process and savor every delicious bite!