This fall-inspired Pumpkin Scone recipe is elevated with sweet & tart dried cherries. These scones are moist, soft but still slightly crumbly, and drizzled with a sweet and citrusy glaze made with blood orange and bourbon-infused maple syrup. The final touch is a sprinkle of roasted spiced pumpkin seeds.
For the Scones:
- 2 1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 2 teaSpoons baking powder
- 1 1/2 teaSpoons pumpkin pie spice
- 1/4 teaSpoons baking soda
- 1/4 teaSpoons salt
- 1/2 cup butter, cut up (1 stick)
- 1 cup dried cherries
- 1 egg, lightly beaten
- 6 TableSpoons buttermilk, plus more for brushing
- 1/2 cup canned pumpkin puree
- 1 teaSpoon vanilla bean paste or vanilla extract
- 1 TableSpoon raw cane turbinado sugar or any kind of sugar
For the Glaze:
- 2 cups powdered sugar
- 2 teaSpoons finely grated blood orange peel
- 2 TableSpoons blood orange juice
- 4 TableSpoons Bourbon-infused Vermont Organic Maple Syrup Click to order from our online shop
- [for alternative glaze, use regular orange juice, orange peal, and omit the syrup]
For the Topping of Maple Pumpkin Seeds (Pepitas):
- 2 TableSpoons Bourbon-infused Vermont Organic Maple Syrup Click to order from our online shop
- 1/2 cup salted & toasted pepitas
The day before:
- In a large bowl, stir together flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt.
- Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs.
- Add dried cherries and toss well. Set aside.
- In a small bowl, stir together the egg, buttermilk, vanilla paste and pumpkin.
- Add the pumpkin mixture all at once to the flour mixture. Using a spatula, stir just until combined.
- Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10 strokes or until dough comes together and is smooth. Be careful not to overwork the dough.
- Wrap the dough in plastic and keep it in the refrigerator overnight.
The next day:
- Preheat oven to 425 degrees F.
- Roll the dough on a floured pastry board into an 8-inch wide and 1½”-thick circle. Cut into 8 wedges.
- Place scones on a large baking sheet lined with parchment paper.
- Brush scones with buttermilk and sprinkle with raw cane turbinado brown sugar.
- Bake for 20-25 minutes or until golden. Insert a toothpick into the center, and if it comes out clean with no wet crumbs, they are ready.
- Remove scones from baking sheet. Let cool for 5 minutes before spreading with glaze.
For the glaze:
- In a small bowl, stir together powdered sugar, maple syrup, blood orange peel, and the blood orange juice until well combined.
- For alternative glaze, omit the maple syrup if you don’t have this ingredient, and you can also use regular orange juice and orange peal.
- Spoon glaze over warm scones, spreading evenly. Sprinkle with some of the maple pepitas and, if desired, additional blood orange peel. Serve warm.
Maple Toasted Pepitas:
- Preheat oven to 325 degrees F. Line a small baking pan with parchment paper; set aside.
- In a small bowl combine maple syrup & salted & toasted pepitas; mix well to combine.
- Spread the mixture in the prepared baking pan.
- Bake for 15 to 20 minutes or until light brown and crisp, stirring every few minutes.
- Let cool on baking sheet. Makes about 1 cup.
- TIP: I freeze the pastry cutter and bowl to help the butter to stay cold.
- Store remaining Cherry Pumpkin Scones in an airtight container for up to two days (if you don’t eat them by then).
- You can make the Maple Pepitas the day before also
- Store remaining pepitas in an airtight container at room temperature for up to 2 weeks.
- Use maple pepitas on cheesecake, muffins, salads, or just to snack on.
- Turbinado Sugar- options alternatives
- Category: Breakfast
- Cuisine: British / American
- Serving Size: 1 scone
- Calories: 531
- Sugar: 54.2 g
- Sodium: 270.1 mg
- Fat: 16.4 g
- Carbohydrates: 90.2 g
- Fiber: 2.7 g
- Protein: 8 g
- Cholesterol: 50.8 mg