Pumpkin Scone Recipe (2024)

FAQs

What is the secret to a good scone? ›

We are all a little tempted to add that extra splash of sweetness into our scones, but make sure you don't use too much sugar as it will flatten them! We recommend using a maximum of 100g of sugar per 250g of flour.

Not using enough leavening agent. Placing scones far away from each other on the baking tray. Not preheating the oven before putting in the scones. Low-quality ingredients.

The Pumpkin Scone is not returning this year. We recommend trying our Pumpkin Cream Cheese Muffin or our new Baked Apple Croissant.

Ingredient selection

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour.

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

The explanation is simple: As with other doughs, including pizza dough, resting lets scone dough's gluten relax completely, so that it doesn't snap back during shaping or baking.

Scones and biscuits both need a hot, quick bake. The high, quick heat is needed to turn that butter into nice steamy air pockets without leaving pools of butter on the cookie sheet.

Why do my scones go flat and not rise? ›

Why Are My Scones Flat? Expired leavening agents. Your baking powder and/or baking soda could be expired. Most scone and biscuit recipes call for quite a large amount of leavening, and if either are expired, your scones simply won't rise to beautiful heights.

Under a section marked “inventory updates,” the memo details that “raspberry syrup will be discontinued by the end of March to make room for new innovations, like developing new syrup flavors.” We reached out to Starbucks for comment on the menu change and a spokesperson confirmed the news.

Unfortunately, though, many were disappointed when it was cut from the lineup this year. This sweet treat was just about exactly what it sounds like: a spiced pumpkin scone with icing. Simple, sweet, and perfect for fall. So, it's no wonder people are up in arms over its disappearance.

Starbucks sells Pumpkin Spice Lattes during the fall season due to the seasonal appeal, use of seasonal ingredients, marketing strategy, limited availability, and the opportunity for variety and innovation in their menu. How did Starbucks initially market the pumpkin spice latte?

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another.

Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.