There is something especially inviting about baking with pumpkin when September arrives. The garden is beginning its slow transition into autumn, the mornings are cooler, and the kitchen starts calling for warm spices and something freshly baked to enjoy with a cup of tea.
These Pumpkin Cream Scones are soft, tender and wonderfully fragrant with cinnamon, ginger, nutmeg and cloves. Unlike traditional scones, they are made without butter—the richness comes from heavy cream, which gives them a lovely tender crumb without making them heavy.
You can shape these into rustic triangle or round scones perfect . Once baked, they’re lightly golden with a wonderfully homespun texture and finished with a simple maple glaze drizzle. They’re delicious alongside a cup of Pumpkin Chai, Vanilla Chai or your favourite fall tea.
They’re just the thing for a September breakfast, afternoon tea or a quiet weekend morning when there’s nowhere else you need to be.
Pumpkin Spice Cream Scones
Pumpkin Spice Cream Scones
These pumpkin spice cream scones are one of my favourite fall bakes. As the garden begins to change and the evenings turn cooler, there’s something especially comforting about a warm scone fresh from the oven and a good cup of tea.
Serve them alongside a cup of Pumpkin Spice Tea or Pumpkin Chai, and take a little time to enjoy the simple pleasures of the season. Warm spices, a touch of sweetness, and all the cozy flavours of fall in one homemade bake.
INGREDIENTS
Makes: 6 – 8 Scones
These scones are soft, tender, and made without butter. The heavy cream provides the richness.
Ingredients
• 2 cups all-purpose flour
• ½ cup brown sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ cup pumpkin purée
• ½ cup heavy whipping cream, plus a little extra for brushing
• 1 large egg
• 1 teaspoon vanilla extract
Additions: Pecans, dried cranberries and orange zest,. (See extra additions below.)
Pumpkin Chai Spice Cream scones
OPTIOINAL MAPLE GLAZE:
• 1 cup icing sugar
• 2 tablespoons heavy cream
• 1 tablespoon maple syrup
• ¼ teaspoon cinnamon
Whisk together and drizzle over the cooled scones.
MAKE THE SCONES:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Whisk together the flour, brown sugar, baking powder, salt, and spices. (And pecans, cranberries and orange zest, if using. See additions below)
3. In a separate bowl, whisk together the pumpkin, cream, egg, and vanilla.
4. Add the wet ingredients to the dry ingredients. Stir gently until just combined. The dough should be soft and slightly sticky.
5. Turn onto a lightly floured surface and gently form into a 1-inch-thick circle.
6. Cut into 6 – 8 wedges or round shapes and place on the baking sheet.
7. Brush the tops with a little heavy cream.
8. Bake for 16–20 minutes, until the scones are lightly golden and firm on top. Every oven is a little different so begin checking at about 16 minutes. The scones should be lightly golden and feel set on top while remaining tender inside. Overbaking will dry them out.
9. Move to a reck and cool for 10 – 15 minutes before drizzling with maple glaze.
BAKER’S TIPS & EXTRAS:
• For a classic pumpkin-chai flavour: Substitute spices in the recipe with 2 teaspoons of Ground Chai Spice and 1 teaspoon of cinnamon.
* Extra Additions: Add ½ cup chopped pecans, ½ cup dried cranberries, and 1 teaspoon orange zest to the dough. Finish with the maple-cream glaze on top.
• Measure your flour carefully: For the most consistent results, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Too much flour is one of the easiest ways to end up with dry scones.
• Use pumpkin purée, not pumpkin pie filling: Plain canned pumpkin purée works beautifully. If using homemade pumpkin purée, make sure it isn’t overly watery; Excess moisture can change the texture of the dough.
• Chill the shaped scones before baking: For especially tender scones with a little more definition, place the shaped scones in the refrigerator for 15–20 minutes before baking. This is optional, but it can be particularly helpful if your kitchen is warm.
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