Inspired by the delicious Starbucks’ Pumpkin Scones, these Pumpkin Spiced Scones have an amazing Pumpkin Pie flavour.
I was chatting to Mez last week about wanting to do a special Thanksgiving recipe this year for our American Skinnymixers community. The topic of Pumpkin Scones came up and I remembered the most delicious Spiced Glaze Pumpkin Scone that I had from Starbucks once.
The best part is that the recipe can be made gluten-free and Mez actually preferred the gluten-free version (which doesn’t usually happen with gluten-free baking!).
If you are wanting regular scones, these Gluten-free Scones are also AMAZING.
What makes these Pumpkin Spiced Scones healthier?
Instead of doing a full glaze dip (which you can definitely do – just double the icing), we drizzle the spiced glaze over the Pumpkin Scone.
The scone mix also uses freshly cooked pumpkin and not sweetened and processed pumpkin pie filling.
What you will need?
- ground cinnamon
- ginger powder
- nutmeg powder
- pumpkin, cubed medium (preferably Kent)
- butter, cubed & frozen (dairy-free if required)
- plain flour (gluten-free if required)
- brown sugar or coconut sugar
- baking powder
- cream of choice
- egg
- vanilla paste
- Milk of choice for brushing
- Flour for dusting
- icing sugar
Other Pumpkin Thermomix Recipes you will love…
- Pumpkin Pie
- Pumpkin, Spinach & Ricotta Cannelloni Recipe (Gluten-free)
- Guest Recipe: Mez’s Pumpkin Loaf
- SkinnyMediterranean: Moroccan Pumpkin Tagine
- THMD2: Pumpkin Dinner Rolls
Equipment
- metal baking tray
- baking paper
- silicone basting brush
- piping bag
- dough mat
Ingredients
Scone Mix
- 130 g pumpkin - cubed medium (preferably Kent)
- 125 g butter - cubed & frozen
- 280 g plain flour - gluten-free if required
- 100 g brown sugar or coconut sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ginger powder
- ½ tsp nutmeg powder
- 60 g cream of choice
- 1 egg
- 10 g vanilla paste
- Milk of choice for brushing
- Flour for dusting
Icing
- 100 g icing sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 tsp butter
- 20 g milk or cream
Instructions
Thermo Cooker
- Add 300 g water to mixer bowl. Insert simmering basket and add pumpkin. Cook for 12 min/steaming temp or 120℃/speed 3/MC on.
- Discard water. Add cooked pumpkin to mixer bowl and mix for 20 sec/speed 4/MC on. Scrape down and transfer pumpkin to a plate. Chill in the fridge to cool completely.
- Preheat fan-forced oven to 180°C.
- Without washing the bowl, add icing ingredients (if dipping, you can double the icing). Mix for 20 sec/speed 5/MC on. If icing is too thick, add a little extra milk or cream. Scrape into a piping bag and set aside.
- Without washing the bowl, add frozen butter to mixer bowl. Mix for 5 sec/speed 5/MC on. (It will be chunky — this is what gives you that gorgeous flaky scone texture.)
- Add flour, baking powder, spices and brown sugar. Mix for 5 sec/speed 4/MC on, scrape down.
- Add cooled pumpkin, cream, egg and vanilla. Mix for 5 sec/speed 4/MC on. Transfer mixture onto a dough mat or lightly floured surface.
- Gently bring dough together into a ball, you may need to dust lightly with some flour. Flatten into a disc about 3–4 cm high. Cut into 8 triangle slices.
- Place slices on a baking paper lined tray, leaving 5 cm between each, Brush the tops with milk.
- Bake for 15–20 min, or until cooked through and golden.
- Allow to cool 10–15 min before icing. Drizzle for a lighter finish, or dip each slice to coat completely.
Conventional
- Add pumpkin to a saucepan and cover with water. Bring to the boil and cook for 12 min or until tender.
- Drain water really well and dry pumpkin further on paper towel. Add cooked pumpkin to a food processor and blend until smooth. Transfer pumpkin to a plate. Chill in the fridge to cool completely.
- Preheat fan-forced oven to 180°C.
- Add icing ingredients (if dipping, you can double the icing) to the food processor and mix until well combined. If icing is too thick, add a little extra milk or cream. Scrape into a piping bag and set aside.
- Add frozen butter to food processor. Pulse 2-3 times until is is a chunky mix. (this is what gives you that gorgeous flaky scone texture.)
- Add flour, baking powder, spices and brown sugar. Pulse 2-3 times until just combined.
- Add cooled pumpkin, cream, egg and vanilla. Mix for 5 sec. Transfer mixture onto a dough mat or lightly floured surface.
- Gently bring dough together into a ball, you may need to dust lightly with some flour. Flatten into a disc about 3–4 cm high. Cut into 8 triangle slices.
- Place slices on a baking paper lined tray, leaving 5 cm between each, Brush the tops with milk.
- Bake for 15–20 min, or until cooked through and golden.
- Allow to cool 10–15 min before icing. Drizzle for a lighter finish, or dip each slice to coat completely.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Calories: 388kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 174mg | Potassium: 138mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1936IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg