Pin it Tender, flaky scones blending autumnal pumpkin spice and the chewy, salty character of soft pretzels, with a hint of pancake sweetness.
The first time I made these scones, they disappeared before they even cooled. My family loved the buttery layers and the twist of crispy pretzel salt on top.
Ingredients
- All-purpose flour: 2 1/2 cups (310 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Kosher salt: 3/4 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/4 tsp
- Ground cloves: 1/4 tsp
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Pumpkin purée: 3/4 cup (175 g)
- Buttermilk, cold: 1/4 cup (60 ml)
- Egg: 1 large
- Vanilla extract: 1 tsp
- Maple syrup: 2 tbsp
- Water: 2 cups (480 ml)
- Baking soda (for pretzel topping): 2 tbsp
- Coarse pretzel salt or flaky sea salt: 1 tbsp
- Melted butter (for brushing): 1 tbsp
Instructions
- Preparation:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl.
- Cut in Butter:
- Add cold butter cubes and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Combine Wet Ingredients:
- Whisk pumpkin purée, buttermilk, egg, vanilla, and maple syrup until smooth in a separate bowl.
- Form Dough:
- Pour wet mixture into dry ingredients. Stir gently until just combined; do not overmix.
- Shape Scones:
- Turn dough onto a floured surface. Gently knead 2(3 times, then pat into a 1-inch (2.5 cm) thick circle. Cut into 8 wedges and place scones on prepared baking sheet. Refrigerate 10 minutes.
- Make Pretzel Topping:
- Bring 2 cups water and baking soda to a simmer in a small saucepan.
- Brush Scones:
- Brush each scone with warm baking soda solution using a pastry brush.
- Bake:
- Bake scones for 18(20 minutes or until golden brown and set.
- Finishing:
- Remove scones from oven. Brush tops with melted butter and sprinkle with coarse salt. Cool slightly before serving.
Pin it My kids now ask for these each fall morning, especially paired with warm cream cheese and a cozy mug of cider. These scones have become part of our autumn weekend tradition.
Required Tools
Mixing bowls, pastry cutter, whisk, baking sheet, parchment paper, pastry brush, small saucepan, knife or bench scraper
Allergen Information
Contains wheat (gluten), milk, egg. May contain traces of nuts if added. Always check ingredient labels for allergens.
Nutritional Information
Calories: 285, Total Fat: 12 g, Carbohydrates: 40 g, Protein: 5 g per serving
Pin it Serve these flaky scones slightly warm for breakfast or a special treat. The combination of pumpkin and pretzel flavors is perfect with whipped butter.
Recipe Questions & Answers
- → How do I achieve extra flakiness in the scones?
Ensure your butter and wet ingredients are very cold before mixing. Handle the dough gently and avoid overworking it to preserve the flaky layers.
- → Can I use a substitute for maple syrup?
Yes, honey works well as a substitute for maple syrup, offering a slightly different sweetness and flavor profile.
- → What does the baking soda solution do for the topping?
The baking soda solution helps to create the chewy, bronzed crust reminiscent of soft pretzels, adding both texture and flavor depth.
- → Are there optional ingredients I can add?
For variety, you can include mini chocolate chips or chopped pecans. These additions pair well with the pumpkin and spice base.
- → How should these scones be served?
Serve them slightly warm with whipped butter, cream cheese, or enjoy them as is for their savory-sweet goodness.
- → Is this suitable for vegetarians?
Yes, the scones use vegetarian-friendly ingredients, but always check for allergens or added nuts if included.