It’s that time of year again…
I love fall, I really do. It’s my favourite time of year. But, and it’s a big but – I am always really sad to see summer go because it is SO short lived in Canada. Nonetheless, I do enjoy the crips morning air, hot coffee and a walk, tea by the fireplace, jeans, boots, scarves and of course – pumpkin spice everything.
Ok not everything, but pretty close.
My favourite pumpkin spice items
1) These pumpkin spice scones with maple tahini glaze.
2) My pumpkin cakies. They are a little like cookies and a little like cake. Perfectly spiced, soft and fluffy.
3) My pumpkin spice chia pudding, it’s super filling and incredibly flavourful – the perfect companion for a cup of joe.
4) Warm pumpkin spice milk. It’s awesome for kids and adults alike. And a great alternative for when you want something caffeine free.
How to make pumpkin spice scones
Mix the dry ingredients. Opposite a lot of other baked items, you’ll mix the dry ingredients together really well FIRST.
Mix the wet ingredients until they’re nice and smooth.
Freeze and then grate the butter. This is a really important step. It completely makes the texture of the scones.
Pour the wet ingredients into the dry ingredients and fold with your hands until you feel a dough form. It’s SO satisfying.
Pat it, prick it and mark it…just kidding! Roll it out, cut it into eight pieces, and then bake it.
Make the glaze. You don’t NEED the glaze, but you WANT the glaze.
How to store pumpkin spice scones
Pumpkin spice scones with glaze should be stored in an airtight container in the fridge for up to 3 days.
Pumpkin spice scones without glaze can be stored in an airtight container at room temperature for up to 3 days.
The scones are best enjoyed fresh. However, if you want to save some for later make the glaze but keep it in it’s own conatiner in the fridge until you’re ready to eat the scones. At that time, take the glaze out of the fridge and let come to room temperature. Then throw your scone in the microwave for 10-15 seconds and drizzle with the glaze.
Can you freeze your pumpkin scones
You sure can. You have two options:
1) Place the baked scones in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw on the counter for an hour or two and glaze before serving.
2) Place the cut pumpkin spice scone dough on a tray and into the freezer to freeze. Once they are frozen you can put them into a freezer-friendly container or ziplock bag.
This is my favourite way to store them because you can bake them straight from frozen – just add 2-3 minutes onto your bake time.
I promise you will LOVE these pumpkin spice scones. They are moist, soft and fluffy and so simple to make.
But the kicker – they are WAY better than the starbucks pumpkin scones. Like WAY better.
Pumpkin Spice Scones with Maple Tahini Glaze
Equipment
Ingredients
Pumpkin Spice Scones
- 2 cups flour
- 1/2 cup light brown sugar
- 11/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves or allspice
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup pure pumpkin puree
- 1/2 cup butter
- 4 tbsp greek yogurt
- 1 egg
- 1 1/2 tsp vanilla
Maple Tahini Glaze
- 1/4 cup tahini
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- pinch of salt
Instructions
- Preheat oven to 400F and pop your butter into the freezer.
- In a large mixing bowl, whisk together all the dry ingredients.
- In a small mixing bowl, whisk together the wet ingredients until smooth.
- Take the butter out of the freezer and grate the cold butter directly into the dry ingredients and whisk periodically so it doesn't clump together.
- Pour the wet ingredients into the dry ingredients and fold in with your hands. Once you start to feel a dough forming, dump it out onto a large piece of parchment dusted with flour. Gently form it into a circle (incorporating all dry pieces that may be left) that is about 8" in diameter. Pat it down and cut into 8 pieces using a sharp knife or pizza cutter. and spread the pieces out slightly. Slide a rimless pan under the parchment paper gently lifting onto the pan.
- Bake 16-18 min, until golden brown. If you push down gently on the top it should feel a little spongy. Remove from the oven and set aside to cool.
- While the scones are baking, make the glaze. Whisk all the ingredients together. Depending on the thickness of your tahini you may need to add a bit of water to thin it out.
- Once the scones are cooled, drizzle the glaze overtop and serve. Scones are best eaten the day they're made fresh out of the oven, but they will keep for a couple days in an airtight container. I suggest pouring the glaze on when you're ready to eat.
Notes
Nutrition
If you’re feeling a little blue that summer is ending and fall is coming, just bake a batch of these and settle in with a good book and a hot cup of tea.
Other recipes you might enjoy
PEACH CAPRESE SALAD WITH FRESH BC PEACHES
ELDERFLOWER AND WHITE WINE SANGRIA
VEGAN ZUCCHINI NOODLE SALAD WITH SESAME VINAIRGRETTE
Till the next recipe,
Kristen xo
A little birdy told me these pumpkin spice scones were amazing and boy are they ever!!! An absolute must try for the fall season, perfectly light and the maple tahini glaze is perfection!
So glad you enjoyed them! Thanks for commenting.
Whoa! These scones are definitely screamin FALL loud and proud lol. I don’t think I’m ready for that yet even though it’s coming…and I don’t even want to think about what comes after.
Haha, I know it’s hard to accept that cold weather is around the corner.
These were such a delicious afternoon treat with my cup of tea!
I’m so glad you enjoyed them, thanks so much for commenting.
wow these pumpkin scones are amazing! We love the tahini glaze! It really puts me in the fall mood!
Yay, so glad you enjoyed them Nancy. They are definitely the perfect recipe to get you feeling that fall mood
One of the best things about fall is BAKING! I don’t have air conditioning so very little happens in the summer. These sound the perfect project for a lovely fall morning!
I couldn’t agree more, I definitely get more in the mood during fall.