These delicious Pumpkin Spice Drop Scones are especially good in the Fall and Winter, but they can be enjoyed anytime of the year. How about relaxing with your favorite cup of tea or coffee and enjoying the pleasure of these delicious Pumpkin Spice Drop Scones? Definitely give these outstanding scones a try.
Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream (Devonshire cream or creme fraiche).
Check out Linda’s History of English High Tea, English High Tea Menu, and Afternoon Tea Recipes.
More great Scone Recipes, Bread Recipes, Sourdough Bread Recipes, and Quick Bread Recipes for all your bread making.
- 2 1/4 cups all-purpose flour
- 1/4 cup (firmly-packed) light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon, ground
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon nutmeg, ground
- 1/2 cup unsalted butter, chilled and cut into 1/4-inch pieces*
- 1/3 to 1/2 cup raisins
- 1/2 cup canned solid-packed pumpkin**
- 1/3 cup milk, chilled*
- 1 egg, cold and beaten*
- 3 tablespoons milk (approximate)
- 1 cup powdered sugar (confectioners' sugar)
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Preheat oven to 400 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.
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Tip: Chill the bowl and any utensils you will be using in the refrigerator before making the scones.
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In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. With a pastry blender or two knives, cut cold butter into flour mixture until particles are the size of small peas; stir in raisins.
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In a separate bowl, whisk together pumpkin, 1/3 cup chilled milk, and cold egg. Fold wet ingredients into dry ingredients. stir just until mixed. NOTE: When making scones, work the dough quickly and do not over mix.
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Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
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Drop by heaping tablespoonfuls onto prepared baking sheet, 2 inches apart to allow for spreading, making 10 mounds.
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Bake 15 to 18 minutes or until golden brown. A good check is to use an instant digital thermometer to test your scones. The temperature of the scones should be at 200 degrees F. when done.
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Remove from oven, frost while still warm. Serve warm or at room temperatures.
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While scones are baking, combine the 3 tablespoons milk and powdered sugar until a thin frosting is obtained. You may need to add either more milk or powdered sugar for the correct consistency.
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Yields 10 scones.
* Why do your ingredients need to be cold? It is important that your ingredients (both fats, liquids, and eggs) remain cold. The purpose is to keep the butter solid and not let it melt. If your dough is kept cold, it will have little bits of dispersed butter. In the heat of the oven, that butter melts into the dough but leaves pockets and layers in the scones. If it's hot in your kitchen, freeze your butter before making scones. Cold butter makes scones rise higher!
** When purchasing canned pumpkin make sure there are no spices or sugar added.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
One Response to “Best Pumpkin Spice Drop Scones Recipe”
Felipa
I love your recipe. I have only recently began to love pumpkin spice everything!! These babies are in the oven and the batter was absolutely amazing! I added some vanilla extract to it because I can never seem to not add it to cakes 🙂 Thanks for this great paleo recipe! Great.