What makes a scone a lazy morning scone? How about a desire to sleep in but still have a freshly baked pumpkin packed glazed treat without the fuss of kneading, rolling, and cutting. Short of driving to Starbuck’s to pick up a pumpkin scone, these scones are as easy as it gets. A food processor makes quick work of cutting butter into the dough before mixing in some pumpkin puree and buttermilk. Then the dough gets scooped out, smoothed over, and sprinkled with some raw sugar before being popped in the oven. Brew a pot of your favorite coffee or tea to go with the warm scones and you’ve got a good start to your lazy morning.
These scones almost didn’t come to be. I had actually been trying out a more typical scone recipe but I felt the dough was too dry so I added more of all the wet ingredients. Of course, the dough then became too wet and had absolutely no chance of being rolled and cut. Not wanting to throw away the whole batch, I decided to scoop the dough out and bake it anyway. I was pleasantly surprised that the scones held their shape. Although the texture needed some work (it was too close to being a muffin), the flavor of the scones and the ability to just scoop out the dough made it worth working out the right balance of wet and dry ingredients. I think I hit it with this batch. It has all the pumpkin and spice flavor of a traditional pumpkin scone with only half the work.
We actually saw temperatures in the 70’s this week so it’s kinda, sort of starting to feel like fall here. Maybe if I bake enough of these pumpkin scones I can fool myself into thinking it really is fall.
- 1 cup canned pure pumpkin
- ½ cup buttermilk
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- ¾ cup (1½ sticks) chilled unsalted butter, cut into ¼-inch cubes
- 1-2 tablespoons raw sugar, for sprinkling
- 1 cup confectioner's sugar
- 2-3 tablespoons milk
- ½ vanilla bean, scraped
- ½ teaspoon vanilla extract
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the pumpkin and buttermilk until combined. Set aside.
- In the bowl of a food processor, add the flour, sugar, baking powder, baking soda, spices, and salt; pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer mixture to a large bowl and add the pumpkin mixture. Stir together until no more flour is visible. Mixture will look dry at first but keep mixing - it will come together.
- With a large ice-cream scoop (I used a ½ cup scoop), scoop dough onto prepared baking sheet. Leave about 2 inches between each scone. Using a small offset spatula or knife, flatten the tops of each scone then sprinkle scones with raw sugar.
- Bake scones for 20-25 minutes or until they are lightly browned with slightly dry exteriors and cake tester inserted into center of scones comes out clean. Allow the scones to cool slightly before spreading with glaze.
- Whisk together confectioner's sugar, 2 tablespoons milk, vanilla bean seeds, and vanilla extract in a small bowl. Glaze should be runny but still thick enough to cling to the scone. Add more milk until it reaches your desired consistency.
- Drizzle (or spread) glaze on cooled scones.