Home » Moist Pumpkin Walnut Scones

Moist Pumpkin Walnut Scones

by Angie Liew
Moist Pumpkin Walnut Scones

Moist Pumpkin Walnut Scones

A Fall Delight – Moist Pumpkin Walnut Scones

Pumpkin scones are just amazing and these golden, moist pumpkin walnut scones are not overly sweet and are full of flavours of pumpkin. They have a nice light and bread like texture and are also flavoured with walnuts and buttermilk. These scones are baked at a higher than normal oven temperature which gives them a crisp outside crust. They are as delicious eaten either plain or with a glaze. These scones make a crisp pumpkin snack perfect with a warm cup of tea or coffee.  

Moist Pumpkin Walnut Scones

Recipe by Huang Kitchen, Angie Liew
Pumpkin scones are just amazing and these golden, moist pumpkin walnut scones are not overly sweet and are full of flavours of pumpkin. They have a nice light and bread like texture and are also flavoured with walnuts and buttermilk. These scones are baked at a higher than normal oven temperature which gives them a crisp outside crust. They are very nice either taken plain or with a glaze. These scones make a crisp pumpkin snack perfect with a warm cup of tea or coffee.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins

Tap or Hover to Adjust Servings

Servings: 12

Ingredients
 

  • 1 ¾ cups all-purpose flour, , 220g
  • ¼ cup sugar, , 50g
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes, 113g
  • cup walnuts, toasted and coarsely chopped, 45g
  • cup buttermilk, , 80ml
  • ½ cup fresh pumpkin, mashed, 120g
  • 1 teaspoon sugar, sprinkle over scones

Egg Wash:

  • 1 egg
  • 1 tsp milk

Maple Syrup Glaze:

  • ½ teaspoon milk
  • 1 tablespoon icing sugar
  • 1 teaspoon maple syrup

    Instructions
     

    • Preheat oven to 200 degree C ( 400 degree F ) and place rack in centre of oven. Line a baking sheet with parchment paper.
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until combined. Cut the cold butter into cubes and blend into the flour mixture with a pastry cutter until the flour mixture resembles coarse crumbs.
    • Make a well in the centre of the flour mixture. Stir in the mashed pumpkin, buttermilk and chopped walnuts until JUST combined. Do not over mix.
    • Transfer the dough onto a lightly floured surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle some more flour as needed and flatten to about 1 inch thick again.
    • Repeat 2 more times. Cut final rectangle into 6 equal sized squares. Then cut each square into triangles and transfer all the 12 triangles to the prepared baking sheet.
    • In a small bowl, whisk egg and milk together to make an egg wash. Lightly brush the top of scones with the egg wash. Then sprinkle some sugar over the top of scones.
    • Bake in the preheated oven for 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer the baking sheet to cool on a wire rack for 5 minutes. Then transfer the pumpkin scones to cooling rack.
    • Combine the glaze ingredients and drizzle over scones. Serve warm.

Enjoy!

Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!

Notes

If the pumpkin dough is a little too sticky or dry, add a little more flour or buttermilk.
If the maple glaze is too thick or thin, add a little more milk or icing sugar.
Course: Breakfast
Cuisine: Western
  To make Moist Pumpkin Walnut Scones: Moist Pumpkin Walnut Scones

First preheat oven to 200 degree C ( 400 degree F ). Place rack in the centre of oven.

  Pumpkin Walnut Scones

Line a baking sheet with parchment paper.

  Pumpkin Walnut Scones

Prepare all the ingredients needed to make this flavourful pumpkin scones.

  Pumpkin Walnut Scones

Then in a large bowl, add in the flour.

  Pumpkin Walnut Scones

Followed by sugar.

  Pumpkin Walnut Scones

And the baking powder.

  Pumpkin Walnut Scones

Also the baking soda.

  Pumpkin Walnut Scones

Lastly the salt.

  Pumpkin Walnut Scones

Whisk all the dry ingredients together till well combined.

  Pumpkin Walnut Scones

Next, blend the cold butter cubes into the dry flour mixture with a pastry cutter.

  Moist Pumpkin Walnut Scones

Blend until the mixture resembles coarse crumbs.

  Moist Pumpkin Walnut Scones

Then make a well in the centre and add in the fresh and mashed pumpkin.

  Moist Pumpkin Walnut Scones

Then add in the buttermilk.

  Moist Pumpkin Walnut Scones

Followed by the chopped walnuts.

  Moist Pumpkin Walnut Scones

Stir until everything is JUST combined. Do not over mix. Otherwise the scones will be tough.

  Moist Pumpkin Walnut Scones

Transfer the pumpkin dough to a lightly floured surface.

  Moist Pumpkin Walnut Scones

Shape the dough into a rectangle about 1 inch thick.

  Moist Pumpkin Walnut Scones

Fold the dough on one side to the middle.

  Moist Pumpkin Walnut Scones

Fold the other side over it.

  Moist Pumpkin Walnut Scones

Sprinkle some flour over the dough as needed.

  Moist Pumpkin Walnut Scones

Flatten to a rectangle about 1 inch thick again.

  Moist Pumpkin Walnut Scones

Fold again to the middle on one side.

  Moist Pumpkin Walnut Scones

Again fold over on the other side.

  Moist Pumpkin Walnut Scones

Flatten again to a rectangle about 1 inch thick.

  Moist Pumpkin Walnut Scones

Repeat another time, fold into thirds.

  Moist Pumpkin Walnut Scones

Flatten again to a rectangle about 1 inch thick.

  Moist Pumpkin Walnut Scones

Cut final rectangle into 6 equal size squares.

  Moist Pumpkin Walnut Scones

Cut again each square into 2 equal triangles.

  Moist Pumpkin Walnut Scones

Transfer all the 12 triangle scones to the prepared lined baking sheet.

  Moist Pumpkin Walnut Scones

 Then in a small bowl, add in milk into an egg to make egg wash.

  Moist Pumpkin Walnut Scones

Mix the egg mixture together till well combined.

  Pumpkin Walnut Scones

Lightly brush the top of each scone with the egg wash.

  Pumpkin Walnut Scones

Sprinkle some sugar over the scones.

  Pumpkin Walnut Scones

Place the scones to bake in the 200 degree C ( 400 degree F ) preheated oven.

  Pumpkin Walnut Scones

Bake until golden brown, 15 to 20 minutes and a toothpick inserted in the middle of scone comes out clean.

  Moist Pumpkin Walnut Scones

Transfer the baked scones on baking sheet to a wire rack to cool, about 5 minutes.

  Moist Pumpkin Walnut Scones

Then transfer the warm scones to cooling rack to cool completely.

  Moist Pumpkin Walnut Scones

While the scones are cooling on the rack, prepare the glaze by adding icing sugar, milk and maple syrup in a small bowl.

  Moist Pumpkin Walnut Scones

Whisk the ingredients together until thoroughly mixed and completely smooth.

  Moist Pumpkin Walnut Scones

Spread the glaze over the top of the warm scones.

  Moist Pumpkin Walnut Scones

The glaze nicely complements the pumpkin flavour.  And you’re done!

  Moist Pumpkin Walnut Scones

These are just baked golden pumpkin scones with toasted walnuts and a simple maple syrup glaze.

 

Moist Pumpkin Walnut Scones

These pumpkin scones make a crisp pumpkin snack perfect with a warm cup of tea or freshly brewed coffee.

   

SO … ENJOY!

 

You may also like these recipes

Leave a Comment

If you like this recipe, rate 5 stars




Huang Kitchen