Can you freeze scones before baking?

Yes, after cutting the dough place the baking sheet into the freezer and allow your dough to freeze for an hour before handling and placing it into a freezer container or freezer bag. Thaw out for a few hours and make sure your dough is nice and chilled before placing it into the oven to bake.

Can you freeze scones after they are baked?

Yes, make sure to place them in a well-sealed freezer container or airtight bag. Wrap each scone with wax paper before placing it in the bag. Do not place glaze or frosting on top of scones if placed into the freezer.

Can you mix any fruits with this Tahini Scone recipe?

Yes, you can use any type of berries such as blueberry, raspberry, and even dried fruits like apricots and raisins. I recommend not putting too much blueberries since they do tend to burst while baking and become overwhelming. I love mixing dry fruits with this pumpkin scone recipe, like dried cranberries.

How to Make Maple Cinnamon Spice Pumpkin Tahini Scones

Description

How to Make Maple Cinnamon Spice Pumpkin Tahini Scones

It’s that time again to get everything Pumpkin Spice! The fall season is my favorite time of year! 🍂 If you’re wondering how to make Maple Cinnamon Spice Pumpkin Tahini Scones, it’s super easy! The recipe features a buttery dough made with pumpkin puree, rich and comforting cinnamon and allspice, all drizzled with a Maple Tahini glaze and topped with a roasted walnut crumble. These scones are incredibly buttery with a moist, crumbly texture. They melt in your mouth—just as a scone should, but even better! The Mediterranean twist adds a semi-sweet touch of fall and spice, making this recipe absolutely irresistible!

Ingredients

Units Scale

Tahini Cinnamon Spice Scones Ingredients:

1/2 cup Granulated Sugar
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3 cups All-purpose Flour + plus more for surface
1/2 cup (1 stick) Unsalted Butter (keep cold)
1 Large Egg (keep cold)
1 cup Heavy Cream (keep cold) + 2 tablespoons for topping
1/4 cup Tahini
1/2 cup Pumpkin Puree
2 teaspoons Pure Vanilla
1/2 teaspoon Allspice
1 teaspoon Cinnamon
1 cup Walnuts

Maple Tahini Glaze Ingredients:

3 tablespoons Maple Syrup
1/8 cup Tahini
1 tablespoon Powdered Sugar

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Instructions

Preheat oven to 375°. In a large bowl, mix your dry ingredients together with a whisk.
Cut your butter into small cubes and mix it into the dry ingredients using a Dough Blender or a fork, being careful not to overwork it. In a small bowl, beat 1 egg. Make a well in the center of the flour, then pour in the egg, heavy whipping cream, tahini, and pumpkin pure (keep some for the topping). Gently mix the wet ingredients with the dry ingredients, making sure not to over-mix!
Crush walnuts with a Mortar and Pestle. Keep a few walnut slices to accent the top of your scones after baking. Then, mix everything together thoroughly and pour the mixture onto the counter.
Next, form the dough into a ball and flatten it to a thickness of about 1 inch. After that, cut the dough with a Dough Knife Scraper into 4 equal parts, and layer them on top of each other, ensuring they are all aligned in the same direction. Subsequently, use the outer part of a medium-sized Springform pan and push down to flatten your dough with your fingertips. The thickness should measure approximately 1 inch.
Finally, remove the Springform pan (see video) and cut the dough into 8 equal triangle pieces using your dough scraper.
Brush a light coat of heavy cream over the top of your scones. Add crushed walnut pieces to the top of the dough, and push down the walnuts in their place. Place into the fridge for 15 minutes to firm the dough up before placing it into the oven. Sprinkle some sugar on the top and bake for 25-30 minutes, rotate the dish every 10 minutes until the edges become golden. After they have baked, allow them to cool off and drizzle glaze over them before enjoying them!

Notes

It’s important to keep Heavy Cream, Egg and Butter chilled (keep them cold) while working with the dough. Once scones are formed, place them into the fridge for 15 minutes before baking. This keeps your dough nice and firm and chilled and helps your scones from overspreading while baking!

*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Cookies
Method: Baked
Cuisine: European

Keywords: dessert, scones, tahini, tahini scones, walnut scones, butter scones, baked, baking, easy scone recipe, crumble