Pumpkin scones are the perfect fall treat to enjoy on a nice, slightly chilly fall morning before doing all the fall things like picking apples or hay rides… or just eating while wearing sweatpants and being antisocial and scrolling through Instagram waiting for your coffee to kick in.
There’s no judgment or right or wrong way to enjoy fall. Pumpkin scones, in my opinion, are one of the better fall baked goods. I’m not an overly pumpkin spice person and personally hate PSL, but I do like a nice subtly spiced pumpkin baked-good like these pumpkin scones.
When PSL season rolls out at Starbucks, I do instantly get excited and buy one of their scones. I love how their scones are soft and cakey; I don’t, however, love that their scones TWENTY TWO POINTS. Fact: you can have three of these pumpkin scones and still have less points that eating one of theirs (and mine is better).
Up until last week, Philly was still feelings mighty summery. This week we dropped thirty degrees overnight and like a moth to the flame, I felt compelled to buy some canned pumpkin, sage, butternut squash, and about 10 pounds of honeycrisp apples.
This week alone we did two of our typical stops in our fall tour of the Greater Philadelphia area–Wolff’s Apple House and Linvilla Orchards.
Wolff’s Apple House
I’ve professed my love of Wolff’s Apple House before, but I’m going to again. I love it there so much. Wolff’s clings onto summer produce for as long as the local farms allow, but fall just bursts onto the scene one day and the whole place is transformed.
You walk through the market and the air is filled with that fresh apple smell candles wish they could replicate. Scattered throughout the entire market are pumpkins in all shapes and sizes including comically large prize-winning pumpkins to itty bitty ones we seem to collect at each store.
It doesn’t feel like fall until we stop there for pumpkins, mums, and some of the best local apple cider you can find. I know it sounds like I’m a hype man for this small local market, but it’s been our family’s favorite for the past ten years and we go there all year long for different seasonal purchases. It’s my happy place.
If you are from the Greater Philadelphia area, especially from my neck of the woods, you probably have been to Linvilla Orchards. It’s a fall lover’s paradise, and it has practically everything to check off your fall bucket list in one visit.
Apple picking, hayrides, marshmallow roasting by a fire, apple cider, pumpkins–they got them all. One of our favorite traditions is to take the hayride out to meet the friendly, storytelling witch.
You get on a hayride and travel across the sprawling property to meet then witches who read a story, tell some jokes, and feed the kids fresh baked sugar cookies. After that, you take the hayride through their apple orchard and end at bonfires to roast marshmallows and drink apple cider. To say my kids love it is an understatement.
Of course, when we are there, we pick up all the baked goods like their apple cider donuts and cheesy pull-apart bread. Again, we load up on apple cider and too many apples before heading home still smelling like campfire (my actual favorite scent in the entire world).
I’ve been going to Linvilla since I was little back before their original barn burnt down; their barn’s structure still stands and is now the home of a beer garden. Everything else seems to be pretty much the same since I was my daughter’s age.
Enough fall talk, let’s get cooking.
These pumpkin scones are similar to my Blueberry Scones. You’ll be using a dry bowl and wet bowl for this just like before. In the dry bowl, you’ll mix your self rising flour, baking powder, butter, zest (orange this time), sugar (brown sugar now).
You’ll add a full tablespoon of pumpkin pie spice to this mix too. The wet bowl is similar, but slightly different. In the wet bowl, you’ll add pumpkin, egg, vanilla, and Greek yogurt.
Make a well in the flour mixture and pour the wet mix into the dry. Mix until incorporated and dump onto a floured cutting board. Just like before, you’ll pat this down into a 9-inch disc and cut into 8 equal pieces.
Now, if you are familiar with my blueberry scone recipe, you’ll see this is slightly wetter than my other recipe (although firm enough to transfer–just slightly more delicate than before). Transfer to a parchment paper-covered baking sheet (or one that’s been sprayed with cooking spray) and chill for 15 minutes.
Why refrigerate the scones? Like my biscuits, these scones get their rise from the butter creating steam. Without really cold butter, these biscuits will remain flat. Now, my biscuits also get their rise from the folding process, but that’s not necessary here.
What does the additional pumpkin do? Pumpkin is a great vegan replacement for eggs in baking (as long as you like the flavor). You’ll see a lot of recipes floating around that swap a traditional egg for pumpkin. We are still adding an egg to help bind the dough, but this does help make these pumpkin scones rise.
Finishing the pumpkin scones
Give your pumpkin scones about 2 inches of room on the pan because they will expand a little. Brush the tops of the scones with some milk or give them a spritz of cooking spray and bake at 400 for 20 minutes. I cool mine on a rack and then add the glaze.=
Typically I say a glaze is optional because I love sprinkling turbinado sugar on my scones. These pumpkin scones, however, feel incomplete without a glaze–I blame Starbucks for conditioning me to that. I think the sweetness balances the spice of the pumpkin spice nicely.
If you are not doing WW, feel free to double the glaze and dip the scones directly in it. I combined a little powdered sugar with a little more than a tbsp of milk and used a fork to drizzle the glaze on these.
It is important to note that the scones need to be fully cooled so the glaze doesn’t melt off or into the scones. You want that fancy glazed look.
Looking for more fall goodness?
- 2 cups self rising flour
- 1 tbsp baking powder
- 2 tbsp butter
- 3 tbsp brown sugar
- 1 tbsp pumpkin pie spice
- 1 c canned pumpkin
- 1/4 c greek yogurt
- 1 egg
- 1 tsp vanilla
- 1 orange zested
- 1/4 c powdered sugar
- 2-4 tsp milk
- Sift together flour, baking powder, sugar, and pumpkin pie spice. Stir in butter and orange zest and incorporate the butter into the flour mixture.
- In a separate bowl, mix yogurt, egg, pumpkin, and vanilla.
- Make a well in the dry bowl, and pour the wet mixture into the middle. Use a rubber spatula to mix the ingredients together. Try to mix just enough to fully incorporate and not over mix.
- Once the ingredients are mixed and shaggy (similar to my biscuit dough), dump out the dough onto a lightly floured cutting board, and shape into a disk. The dough should be roughly 1 inch high and 9 inches wide.
- Cut the dough into 8 equal triangles. Place triangles about 2 inches apart on a baking sheet lined with parchment paper (or sprayed with cooking spray). Give the tops a spritz of cooking spray for safe measure.
- Refrigerate scones until the oven is preheated.Bake for 20-25 minutes at 400 until the tops are golden.
- Allow scones to cool completely. Mix powdered sugar and milk to make the glaze. Drizzle over scones using a fork.
It doesn’t get any more full on fall than my pumpkin chai french toast bake. It’s a great make ahead brunch dish your whole, flannel and sweater wearing family will love. Finish your spectacular fall lifestyle day with a cozy bowl of my chicken pot pie which you can easily assemble with plenty of time to jump into leaf piles and decide to dye your hair darker. Happy fall, y’all.