Description
These Pumpkin Oatmeal Scones are a delightful fall treat featuring a tender, fluffy texture with the warm flavors of pumpkin, cinnamon, and nutmeg. Made with rolled oats, pumpkin purée, and a cinnamon sugar topping, these easy-to-make scones are perfect for breakfast or an afternoon snack, lightly glazed with a sweet maple syrup finish.
Ingredients
Scale
Dry Ingredients
- 2 cups (200 g) old-fashioned rolled oats
- 2 cups (240 g) all-purpose flour
- ½ cup (100 g) brown sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Butter
- ½ cup (113 g) cold unsalted butter, cubed
Wet Ingredients
- 1 cup (240 ml) heavy whipping cream
- ¼ cup (62 g) pumpkin purée (100% pure pumpkin, no additives)
- 1 large egg
Toppings and Glaze
- ½ cup (100 g) granulated sugar (for cinnamon sugar)
- ½ cup (100 g) cinnamon sugar (for sprinkling)
- Chopped pecans, quantity as desired, for topping (optional)
- 1 tablespoon (15 ml) pure maple syrup
- 2 tablespoons (30 ml) milk
- ¼ teaspoon maple extract (optional)
Instructions
- Preheat Your Oven: Set the oven to 425°F (218°C) and allow it to fully preheat. Line a large baking sheet with parchment paper and set aside.
- Process the Oats: Pulse the rolled oats in a food processor until they resemble a coarse flour with some texture remaining. This creates the right oatmeal texture for the scones.
- Cut in the Butter: Add the cold cubed butter into the dry ingredients mixture. Use a pastry cutter to cut the butter in until the mixture looks like coarse sand with pea-sized bits of butter visible.
- Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and pumpkin purée until combined.
- Combine Dough Carefully: Gently mix the wet ingredients into the dry ingredients until a soft dough forms. Some dry flour bits remaining are acceptable; avoid overmixing to keep scones tender.
- Shape the Dough: Transfer the dough to a lightly floured surface. Gently knead and shape into a 12-inch (30 cm) wide disc about 1 inch (2.5 cm) thick. Do not flatten the dough more than needed to maintain fluffiness.
- Cut and Arrange Scones: Slice the disc into 8 equal triangles but keep the pieces close together on the baking sheet. This helps retain moisture and ensures even baking.
- Add Toppings: Sprinkle cinnamon sugar evenly over the scones, then evenly distribute chopped pecans on top if using. Press the toppings lightly into the dough to help them adhere during baking.
- Bake Until Golden: Bake for 20 to 25 minutes, until the scones are set and lightly golden. Check doneness by touch—the scones should feel firm with a gentle bounce back when pressed.
- Glaze and Cool: Let the scones cool slightly (about 5 minutes). Prepare the glaze by mixing maple syrup, milk, and maple extract until smooth. Drizzle the glaze over the warm scones and allow it to set to a nice sheen before serving.
Notes
- Do not overmix the dough to keep the scones tender and fluffy.
- Keeping the butter cold is key to achieving a flaky texture.
- Optional pecans add a lovely crunch but can be omitted.
- The glaze adds sweetness and moisture—feel free to adjust the maple extract or omit it for a simpler topping.
- Serve scones warm for the best flavor and texture.
