Save Tender flaky scones blending autumnal pumpkin spice and the chewy salty character of soft pretzels with a hint of pancake sweetness.
I first made these scones on a cool October morning craving something a little sweet and a little salty. The blend of spices and pretzel topping was just the comforting twist needed to brighten the day.
Ingredients
- Dry Ingredients: 2 1/2 cups (310 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp kosher salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground cloves
- Wet Ingredients: 1/2 cup (115 g) cold unsalted butter (cubed), 3/4 cup (175 g) pumpkin purée, 1/4 cup (60 ml) buttermilk (cold), 1 large egg, 1 tsp vanilla extract, 2 tbsp maple syrup
- Pretzel Topping: 2 cups (480 ml) water, 2 tbsp baking soda, 1 tbsp coarse pretzel salt or flaky sea salt, 1 tbsp melted butter (for brushing)
Instructions
- Prep:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry:
- In a large bowl whisk together flour sugar baking powder baking soda salt and spices.
- Cut in Butter:
- Add cold butter cubes. Cut butter into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Mix Wet:
- In a separate bowl whisk pumpkin purée buttermilk egg vanilla and maple syrup until smooth.
- Combine:
- Pour wet mixture into dry ingredients. Stir gently until just combined (do not overmix).
- Knead & Shape:
- Turn dough onto a floured surface. Gently knead 2(3) times then pat into a 1-inch (2.5 cm) thick circle.
- Cut & Chill:
- Cut into 8 wedges. Place scones on prepared baking sheet. Refrigerate for 10 minutes.
- Pretzel Wash:
- Meanwhile bring 2 cups water and baking soda to a simmer in a small saucepan. Quickly brush each scone with the warm baking soda solution using a pastry brush.
- Bake:
- Bake scones for 18(20 minutes or until golden brown and set.
- Finish:
- Remove from oven. Brush tops with melted butter and sprinkle with coarse salt. Cool slightly before serving.
Save My family always loves sharing these scones with whipped butter during weekend brunch. The salty crust turns breakfast into a fun little treat everyone reaches for first.
Required Tools
Mixing bowls pastry cutter or fork whisk baking sheet parchment paper pastry brush small saucepan knife or bench scraper
Notes
For extra flakiness keep butter and wet ingredients very cold. Swap maple syrup for honey or add mini chocolate chips or pecans for variety.
Nutritional Information
Calories per scone: 285. Total Fat: 12 g. Carbohydrates: 40 g. Protein: 5 g.
Save Serve these autumn scones warm slightly cooled for best flavor and a perfectly chewy pretzel bite. They make mornings extra special.
Recipe FAQ
- → How do I achieve extra flaky texture?
Keep butter and wet ingredients very cold to ensure scones bake up tender and flaky.
- → Can I substitute the maple syrup?
Yes, honey works well as a substitute for maple syrup, adding a different depth of sweetness.
- → What does the baking soda solution do?
Brushing scones with baking soda solution creates the signature chewy, golden pretzel-like crust.
- → Are any mix-ins recommended?
Chocolate chips or chopped pecans make excellent additions for flavor and crunch.
- → How should these scones be served?
Serve slightly warm with whipped butter, cream cheese, or your favorite spread for best flavor.
- → Is it possible to make these vegan?
Yes, use plant-based butter, egg substitute, and non-dairy milk to adapt to vegan diets.