Loaded Pumpkin Scones with a Surprise Spice Blend
I know, I know… another pumpkin spice recipe? Hear me out. These pumpkin scones actually have pumpkin for one thing. For another, this spice blend goes above and beyond the basics.
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But that’s not all! We’re going to load these scones with sour, chewy, salty, crunchy, sweet, creamy extras for a flavor and texture explosion. So, let’s get going!
This Is NOT Pumpkin Spice… It’s Autumn Spice
The ingredient list here is long, but trust me when I say it’s worth it. Yes, even for a batch of scones. Like I said, trust me.
The spice blend is chai spice, golden latte spice, and pumpkin spice having a party together to create a fragrance and flavor that doesn’t coyly say “oh my gourd.” This is the ultimate Autumn Spice Blend that shouts, “IT’S FREAKING FALL, Y’ALL!” except it doesn’t say “freaking.”
Tumeric is spicy and amps up the golden hue of your pumpkin. Ginger plays up that spice. Cinnamon, nutmeg, clove, and allspice bring warmth and coziness. Black pepper and cardamom add a little nip (plus, fun fact: black pepper makes the curcumin in tumeric available to your body).
Altogether, it’s a better smell and flavor that any basic PSL will give you. This is the spice blend you’re going to want to put in everything this year.
Fully Loaded Pumpkin Scones? What’s That About?
I kind of feel the need to justify why there’s so much in these scones, but on the other hand, I feel like it doesn’t need an explanation. Can I just say they’re good? No?
Okay, as if the Autumn Spice blend wasn’t enough to make these shout, “SISTAAAAHS! WE FLY!” I threw in pumpkin, craisins, pistachios, and drizzled white chocolate on top. The pumpkin is just necessary. I’m not sorry.
The craisins and pistachios add lots of fun texture and surprising pops of flavor that join in the anthem of falling leaves and crisp Autumn breezes. Seriously. If you want the ultimate fall recipe, these scones are your ticket.
My Secret to Really Good Scones
Back when I made Blueberry Lavender Scones with Lemon Glaze (no, I don’t do boring scones. Why do you ask?), I gave you my 5 tips for scone perfection. Let’s just go over those again as a refresher:
- Work with cold hands. The colder this mixture stays, the better your scones will be. So, if you have to wash your hands in icy cold water first.
- Use frozen butter to grate into your dry mix. It helps it stay nice and cool and gives you a longer window before it starts melting on you.
- Chill the bowl first. Pop that mixing bowl in the fridge or freezer for 10 to 15 minutes to make sure you’re really keeping things chill.
- Do not overwork the dough. Give it a good six folds to form it together and then move on to shaping it in a circle and cutting out wedges. Barely worked dough comes out softer. I use a bench scraper for folding and cutting. You can also put that in the fridge before getting to work.
- Get that oven hot! Ice cold dough going into a super hot oven means explosive leaving activity from your sodas and the butter. You can do 350ºF for 20 minutes and get a fine scone. OR, you can do 450ºF for 14 minutes and have a great scone.
Finish with a Maple Drizzle
Shut up… we’re not done yet? Psh. No, but almost. Whisk a drizzle of maple syrup and cream into a little powdered sugar, and drizzle that all over your scones. Try to let it set.
Setting can take up to an hour if you’re somewhere humid, but honestly, you’ll want to eat one before then with it dripping down your hand. It’s totally worth it.
Mindfully Eating Pumpkin Scones
There’s so much going on in these scones that you really need to slow down and pay attention while you eat them. Sit outside in the crisp autumn sunshine with the leaves changing around you.
Notice how the plush interior of this scone is the perfect autumn color. I’m not kidding. It’s perfect. I know I’m sounding super basic right now, but these scones are my ultimate Autumn breakfast food.
Now, excuse me while I make a pumpkin spice dalgona coffee and snuggle into a blanket scarf in this 80ºF Nashville “Fall” weather. Kthx.
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Loaded Pumpkin Scones
Ingredients
- 2 cups flour
- Spice Blend*
- ½ tsp baking soda
- 1½ tsp baking powder
- ½ cup dried cranberries chopped
- ½ cup pistachios chopped, skins removed
- ⅓ cup brown sugar
- ⅓ cup frozen butter grated
- 1 cup pumpkin purée
- ⅓ cup milk
- ⅓ cup white chocolate chips optional
- 1 tsp butter optional
*Autumn Spice Blend
- ½ tsp ground cinnamon
- ½ tsp turmeric
- ½ tsp ground ginger
- ¼ tsp pink himalayan sea salt
- ¼ tsp cardamom
- ⅛ tsp black pepper
- ⅛ tsp clove
- ⅛ tsp allspice
- ⅛ tsp nutmeg
Instructions
- Preheat the oven to 450°F.
- In a medium bowl, whisk together flour, Autumn Spice Blend, baking soda, baking powder, and brown sugar.
- Grate frozen butter into the bowl. Add in cranberries and pistachios. Stir to distribute. Add in the pumpkin, stirring just until large crumbles form. Pour in the milk and combine to bring the mixture together.
- Turn the mixture out onto a floured counter. Fold together just until everything is incorporated (about 6 folds). Form a 1½-inch thick round. Slice into 8 segments.
- Separate the segments and place onto a parchment lined baking sheet.
- Bake for 12 to 14 minutes.
- Allow to cool for 5 minutes on the baking sheet, and then cool completely on a wire rack.
- In a small glass dish, melt the white chocolate chips and 1 tsp of butter in the microwave in 15 second intervals until smooth.
- Spoon the chocolate into a zipper bag and snip off the tip. Drizzle the chocolate across all the scones, and allow it to set for an hour… or eat one immediately with chocolate dripping down your hands because THEY'RE DELICIOUS!
