Pumpkin Pie Spice Scones with Buttermilk

Written by ashley on September 26, 2021 in Desserts

Jump to Recipe Jump to Video Print Recipe

Home » Recipes » Desserts » Pumpkin Pie Spice Scones with Buttermilk

Pumpkin Pie Spice Scones with Buttermilk is a perfect treat with your morning coffee. With added pumpkin puree and pumpkin pie spice this will be your new favourite fall recipe.

Pinterest cover for pumpkin scones — Pin this!

Grab your fuzzy socks, oversized sweaters and blankets – it’s Fall! This means apples, carrots, pumpkins and of course – pumpkin pie spice. My first fall recipe is Cinnamon and Nutmeg Apple Crisp, it’s a low maintenance dessert, simply cut the apples, add the crumble topping and bake! Easy right? These Pumpkin Pie Spice Scones require a bit more work but the result is comparable to Starbucks Pumpkin Scones. Get the coffee shop vibe without leaving home!

Pumpkin Pie Spice Scone Ingredients

Dry Ingredients: flour, baking powder, salt and dark brown sugar make up dry ingredients for the pumpkin scones.
Pumpkin pie spice: This is a combination of a few spices which we will talk about later on in this post.
Unsalted butter: Cold shredded butter creates little pockets of air that helps the scones rise in the oven.
Buttermilk: Buttermilk adds fat and moisture, the tang of buttermilk compliments the pumpkin and the pumpkin pie spices.
Pumpkin puree: Make your own pumpkin puree or buy canned pumpkin puree. Pumpkin puree is not the same as pumpkin pie filling.

What is Pumpkin Pie Spice?

What is Pumpkin Pie Spice made of? It is a combination of the following spices: Cinnamon, Nutmeg, Ginger, Cloves, Allspice*

*Allspice is a type of berry, not to be confused with another combination of spices

Use Pumpkin Pie Spice with Apple Cinnamon Crumble Cake!

How to Make Pumpkin Pie Spice Scones

Keep cold ingredients cold: Keep the buttermilk in the fridge until needed. I recommend to freeze the butter 30 minutes before use. If the butter gets soft while preparing the dough, place the butter or the entire mixture (if the butter is mixed into the dough) in the fridge for 10 – 20 minutes.
Combine dry ingredients: Mix all the dry ingredients in a mixing bowl.
Grate the frozen/cold butter: Grate the frozen butter. Then use two forks or a dough cutter to cut the butter into the flour mixture. The dough should look like very fine bread crumbs.
Add buttermilk: Pour the cold buttermilk into the flour mixture.
Blot pumpkin puree: Before adding the pumpkin puree, use a paper towel to blot (tap) excess moisture. This prevents the dough from becoming too moist. Use a spatula to bring the pumpkin scones together into a dough.
Form dough balls: Next turn out the dough onto a lightly floured surface and gently knead. Knead by folding the dough onto itself the dough just comes together – do not over-knead!
Cut the pumpkin scones: Separate the dough ball into 2 disks. Cut each disk into 8 triangles.
Chill: Place the scones on a baking tray with parchment paper or silicone baking mats. Chill for 20 minutes to 1 hour.
Bake: Brush each scone with buttermilk and sprinkle with sugar. Bake at 350F for 12 minutes and immediately transfer to a wire rack to cool.
Serve: Dust on powdered sugar and serve!

Pumpkin pie spice scones dusted with powdered sugar

Frequently Asked Questions about Pumpkin Scones

What is the secret to making good scones?

Freeze butter: Use frozen butter for scones. The frozen butter melts in the oven and creates air pockets which results in a flaky scone.
Grate butter: Small pieces of butter creates more pockets of air and a flaky scone! If you do not have a box grater, cut up the butter in small cubes.
Keep the dough cold: If the butter becomes too soft while preparing the dough, refrigerate the dough for 10 – 20 minutes. This is important if working in a hot and/or humid environment. The dough will also be chilled for 20 minutes prior to baking. Another option is to freeze the scones (after cutting into triangles but before baking).
Don’t over-mix: Over-mixing will result in a flat scone – we do not want that! Mix the dough until it just comes together then flatten to disks and slice into triangles.

Can you freeze Pumpkin Pie Spice Scones?

YES! Freeze the pumpkin pie spice scones before or after baking. Pumpkin scones can be kept frozen for 1 month.

How do you blot pumpkin puree?

Measure the amount of pumpkin puree into a bowl. Next take a clean paper towel and lightly tap (blot) the puree. Any excess moisture will transfer to the paper towel.

Is pumpkin pie filling the same as pumpkin puree?

Nope! Pumpkin pie filling has additional spices and sugar. Pumpkin puree is just what we need – pumpkin!

Pumpkin scones with warm pumpkin pie spices

Pumpkin Pie Spice Scones

Pumpkin Pie Spice Scones with Buttermilk is a perfect treat with your morning coffee. With added pumpkin puree and pumpkin pie spice this will be your new favourite fall recipe.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Chill Time 20

Total Time 42

Course Dessert

Cuisine American

Servings 18 Scones

Ingredients

3 cups All purpose flour (387g)
1 tbsp Baking powder
1 tsp Salt
3 tsp Pumpkin pie spice
¾ cup Packed dark brown sugar (180g)
¾ cup Unsalted butter (160g) cold and shredded
¾ cup Buttermilk (200mL)
½ cup Pumpkin puree blotted

Instructions

Combine all dry ingredients into a mixing bowl – flour, baking powder, salt, pumpkin pie spice and dark brown sugar. Mix until evenly combined.
Use a box grater to shred the butter. Use a fork or a dough cutter to cut the butter into the flour mixture.
Add the buttermilk. Before adding the pumpkin puree, use a paper towel to blot excess liquid. Mix both ingredients with a spatula until combined.
Turn out the dough onto a lightly floured surface and knead until a dough forms. Add extra flour if the dough is too wet and sticky. Do not over-knead the dough.
Split the dough into two even pieces and shape into a ball. Take one dough ball and flatten into a disk, about 1.5 inch thick. Cut the disk into 8 even triangles. Repeat with the other dough ball. Transfer each triangle onto a baking tray with parchment paper or baking mat.
Chill the scones for 20 minutes – 1 hour.
Preheat oven to 350F.
Before baking, brush each scone with buttermilk and sprinkle sugar. Bake for 12 minutes until bottom becomes light brown. Transfer to a wire rack to cool.

Video

Notes

Freeze butter: Use frozen butter for scones. The frozen butter heats up in the oven and creates air pockets which results in a flaky scone.
Grate butter: Small pieces of butter creates more pockets of air and a flaky scone! If you do not have a box grater, cut up the butter in small cubes.
Keep the dough cold: If the butter becomes too soft while preparing the dough, refrigerate the dough for 10 – 20 minutes. This is important if working in a hot and/or humid environment. The dough will also be chilled for 20 minutes prior to baking.
Don’t over-mix: Over-mixing will result in a flat scone – we do not want that! Mix the dough until it just comes together then flatten to disks and slice into triangles.
Make-ahead: Follow the instructions up until step 6. After the initial chill, freeze the scones for up to 1 month. Bake as needed for 12 – 15 minutes.
Storage: These pumpkin scones are filled with dark brown sugar, which will pull moisture from the air. To prevent the scones from getting too soft, store the scones in an airtight container for 5 days.