Best 2 Lauras Pumpkin Scones Recipes

Indulge in the delightful aroma of freshly baked scones, a classic treat with a touch of autumnal charm. These Pumpkin Scones are a delectable fusion of flavors, capturing the essence of the fall season. With a moist and tender crumb, a hint of sweetness, and a sprinkling of warm spices, these scones are a perfect accompaniment to your morning coffee or afternoon tea.

The recipe collection offers variations to cater to different dietary preferences and taste buds. For those who prefer a gluten-free option, the Gluten-Free Pumpkin Scones provide a delightful alternative with a combination of almond flour, coconut flour, and oat flour. These scones are every bit as flavorful and satisfying as their traditional counterparts.

For those seeking a vegan option, the Vegan Pumpkin Scones are a delectable treat that showcases the power of plant-based ingredients. With a creamy oat milk and coconut oil base, these scones are moist, tender, and bursting with pumpkin spice flavor.

And if you're looking for a scone with a bit of added decadence, the Pumpkin Cream Cheese Scones are sure to impress. Filled with a creamy and tangy cream cheese filling, these scones are a delightful indulgence that will leave you craving more.

Whether you prefer classic, gluten-free, vegan, or cream cheese-filled, this recipe collection has the perfect Pumpkin Scone recipe for every occasion. So gather your ingredients, preheat your oven, and embark on a baking journey that will fill your home with the irresistible aroma of fall flavors.

Let's cook with our recipes!

MOIST PUMPKIN SCONES

Moist Pumpkin Scones image

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

Ingredients

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

Steps:

In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

LAURA'S PUMPKIN SCONES

Laura's Pumpkin Scones image

This recipe is from my dear friend Laura. My kids ask me to make these all the time. I do make them in a scone pan, and I am not used to free forming them although I know you can. They are moist and delicious

Provided by Mrs. Flick

Categories Scones

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups flour
1/3 cup brown sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (cold and sliced)
1/3 cup white chocolate chips or 1/3 cup cinnamon baking chips
1/4 cup pecans (toasted and chopped)
1/3 cup buttermilk
1/2 cup pumpkin puree (canned)
1 teaspoon vanilla

Steps:

Place all dry ingredients into a food processor and incorporate with the cold butter and the wet ingredients.
Mix in the chocolate or the cinnamon chips and the pecans by hand.
Place into a divided scone pan and bake @400 for 20 minutes.

Nutrition Facts : Calories 320.5, Fat 16.6, SaturatedFat 9, Cholesterol 32.4, Sodium 179.4, Carbohydrate 38.9, Fiber 1.3, Sugar 13.9, Protein 4.5

Tips:

Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin, or you can buy canned pumpkin puree.
Be sure to chill the dough before baking. This will help the scones to rise properly and prevent them from spreading too much.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Don't overmix the dough. Overmixing will make the scones tough.
Bake the scones until they are just golden brown. Overbaking will make them dry.
Serve the scones warm with butter, cream cheese, or your favorite jam.

Conclusion:

These pumpkin scones are a delicious and easy-to-make fall treat. They are perfect for breakfast, brunch, or a snack. With their moist and flavorful crumb, these scones are sure to be a hit with everyone who tries them. So next time you're looking for a pumpkin recipe, give these scones a try.