Check out the spiced glaze and toasted pepita topping. Super tasty without being too sweet.
Pumpkin Scones or Squash Scones?
I confess, these pumpkin scones aren’t actually made with pumpkin. They’re made with squash – but let’s face it “buttercup squash scones” just doesn’t sound right. Of course you can use canned or homemade pumpkin puree, but I’m more likely to have leftovers from other types of squash.
Squash puree is sweet, creamy and smooth – perfect for baking recipes. Any squash with a slightly sweet flavour will work beautifully – butternut, kabocha, banana, hubbard, red kuri, sunshine or buttercup. I would not recommend acorn squash puree for baking. If using large field pumpkin puree, drain well of extra liquid.
Recipe for Pumpkin Scones with Spiced Glaze
Pumpkin Scones with Spiced Glaze
- Preheat oven to 400°F (204°C). Lightly grease baking sheet or line with parchment paper.
- In large bowl, mix dry ingredients – whole wheat flour, all purpose flour, flax seed, baking powder, baking soda, salt, brown sugar, pumpkin spice and orange zest.
- Using two knives or pastry cutter, cut in butter until well distributed to form small crumbs.
- In small bowl, mix wet ingredients – egg, squash puree, cream and orange juice concentrate.
- Pour wet ingredients into dry ingredients and stir until dough starts to come together. There will be dry crumbs remaining.
- Turn dough and crumbs onto a lightly floured surface and use hands to gently work the dough to form a ball. If dough is too dry, add an extra splash of milk.
- Flatten the dough into a long rectangle about 16"x3" (40cmx7cm). Cut the rectangle into 4 equal sized squares, then cut each square in half so you have 8 separate pieces. Finally, cut each of those pieces diagonally to form two triangles. You should have 16 triangular pieces.
- Place on baking sheet leaving space between each scone.
- Bake for 14-16 minutes until turning golden.
- Remove from oven and place on cooling rack to cool.
- In small bowl, mix together icing sugar, orange concentrate, pumpkin spice and 1 Tbsp water. Stir and add more water if needed for icing to drizzle off spoon.
- Drizzle over cooled scones.
- Sprinkle on crushed pepita seeds.
- Let rest briefly to let glaze set.
Cutting and Shaping Pumpkin Scones
One of the things I love about homemade treats like these scones is the portion size. We can make these as big or as small as we like. And personally, I prefer smaller sized baked goods that satisfy afternoon cravings perfectly.
I found the easiest way to cut them was to make a long rectangle and cut that down into squares that I could then cut into triangles. Like in the photo below.
Shape the dough into a long rectangle (about 16×3 inches). Cut in half. Cut each half into 4 equal pieces so you have 8 pieces all together. Now, cut each piece on the diagonal to form triangles like on the left side of the photo. As you can see, I used plenty of flour to prevent the knife from sticking to the dough.
If you choose not to use the glaze, brush the tops with a little egg white and sprinkle with sugar for a golden, slightly crispy and sweet finish on top.
Scones like biscuits are best eaten fresh. If it takes you more than two days to finish the batch, store them in the freezer and reheat them in the oven for a fresh baked taste.
Other Pumpkin Recipes to Try
Still have some puree left? How about trying one of these recipes:
Catch me on my YouTube Channel. Here’s a preview of some of my videos.
If you make these scones, let me know. Tag @getgettys on Instagram or post a comment here. I’d love to see and like your creation.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.