There is a bakery on the main drag downtown, and I love their pumpkin scones so much that it inspired me to make my own. I love going downtown on a Fall morning to grab a baked treat and take a walk, but now that I have developed this recipe I don’t need to stop at the bakery. Unless I want to of course. Now that the weather has cooled enough, I don’t mind baking at all. Until the summer heat is gone, I try to keep my oven use to a minimum. At least for me, the baking does need to translate to more walking to burn it all off. It’s good for me to get outdoors anyway.
If you are someone who does not do much baking or finds it intimidating, these Pumpkin Scones with Maple Thyme Butter are easy to make! They don’t take much time, and your whole house will smell just like a bakery. The maple butter is a lovely addition, I really recommend giving it a try. If you have any butter left over once the scones are gone you could try it on some biscuits or pancakes.
Important Recipe Notes
- If you are using homemade pumpkin puree, be sure to put the amount you will need into a colander or mesh sieve to drain excess water out. You can skip this step if you are using canned pumpkin. To make homemade pumpkin puree, you can find more details on that here.
- Once you add the cream, pumpkin, and vanilla to the dry ingredients the dough will seem dry. Try to avoid the temptation to add more cream. This dough will come together with some stirring or using your hands. If you really need to, add more cream 1 tablespoon at a time, you should not need more than 2 tablespoons of additional cream at the most.
- These scones are just as good the next day. You can refrigerate them, or leave them on a plate on your kitchen counter covered with a dish towel or plastic wrap. If you plan to wait more than a few hours to eat them, I recommend refrigerating them. They will keep in the fridge for about four days.
- Be sure not to skip the step of putting the dough in the freezer before baking. It helps make the ingredients colder, and your scones taller and fluffier!
- When the dough is ready, you don’t need to turn it out onto a floured board. Just lightly flour the baking sheet and put the dough directly on it to shape into a round
- It does take a little kneading to get all the dry bits moistened when working the dough, but don’t be worried about overworking it. They will still come out nice and soft.
I love to make these on a cool foggy morning and enjoy them with a cup of hot tea. If you use canned pumpkin they can even be made year round! If you are someone who loves scones, then you should give my recipe for Toasted Coconut and Lime Scones a try, they are wonderful also!
- 3 cups All Purpose Flour
- 4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Ground Ginger
- 1/4 tsp Nutmeg
- 1 tsp Ground Cinnamon
- 1/4 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter
- 1 tsp Vanilla Extract or Paste
- 2/3 cup Pumpkin Puree
- 1 cup Heavy Whipping Cream
For the Maple Thyme Butter
- 1/2 cup Unsalted Butter, very soft
- 1 Tbsp Fresh Thyme
- 2 Tbsp Maple Syrup
- In a large bowl, combine 3 cups flour, 4 tsp baking powder, 1/4 tsp salt, 1/2 tsp ginger, 1/4 tsp nutmeg, 1 tsp cinnamon, 1/4 cup light brown sugar, and 1/4 cup granulated sugar and whisk well to incorporate.
- Cut 1/2 cup unsalted butter into cubes, and use a pastry blender or two knives to cut the butter into the flour until the butter pieces are pea-sized.
- In a small bowl, combine 1 cup heavy cream, 2/3 cup pumpkin puree and 1 tsp vanilla and stir well.
- Add the wet mixture to the dry mixture, and using your hands or a rubber scraper mix the ingredients together until the dry ingredients are well incorporated into the wet mixture. You may add 1 or 2 tbsp of additional heavy cream if you feel it is needed.
- Once a soft and slightly sticky dough has formed, lightly flour the center of a rimmed baking sheet, and turn the dough out onto it. Using your hands, form the dough into a large circle about in 1 inch thick.
- Turn oven on to 425 degrees. While the oven is heating, place the rimmed baking sheet of dough into the freezer for about 15 minutes.
- Remove the baking sheet from the freezer and place in the center of the oven. Bake for 20 to 25 minutes until the tops are slightly firm and light golden, check doneness after 15 minutes.
- While the scones are baking, combine 1/2 cup softened butter, 1 tbsp fresh thyme, and 2 tbsp maple syrup in a small bowl and stir well.
- Canned pumpkin or homemade pumpkin puree may be used.
- Don't worry about overworking the dough when adding the wet ingredients.
- Be sure not to skip the step of freezing the dough, it helps with rise and flakiness.
Amount Per Serving: Calories: 727Total Fat: 45gSaturated Fat: 28gTrans Fat: .5gUnsaturated Fat: 14gCholesterol: 126mgSodium: 442mgCarbohydrates: 72gFiber: 2gSugar: 22gProtein: 8g