Pumpkin Scones

4.45 from 9 votes

Imagine these Pumpkin Scones fresh out of the oven, warm and drizzled with two different types of glazes. Super easy recipe that yields the most delicious, flaky and perfectly spiced scones.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Keyword: pumpkin scones

Servings: scones

Calories: 201kcal

Equipment

Ingredients

2 ¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon ground
1 teaspoon pumpkin pie spice
¾ teaspoon salt
½ cup butter frozen
⅔ cup canned pumpkin
2 large eggs
½ cup brown sugar
1 teaspoon vanilla extract
milk for brushing
sugar for sprinkling over the top of the scones.

Icing Sugar Glaze

1 cup icing sugar
2 tablespoon milk

Pumpkin Spiced Glaze

1 ¼ cups icing sugar
2 tablespoon milk
½ teaspoon pumpkin pie spice

US Customary - Metric

Instructions

Prep: Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Combine the dry ingredients: In a large bowl combine the flour, baking powder, cinnamon, pumpkin pie spice and salt together.
Add the butter: Grate the frozen butter using a box grater, then add it to the flour mixture bowl. Using a pastry cutter or fork, combine the butter with the flour mixture. If you want to add other ingredients such as chocolate chips or chopped pecans, now's the time.
Combine wet and dry ingredients: In another bowl whisk the pumpkin, eggs, brown sugar and vanilla together. Pour this over the flour mixture and mix it all together until everything appears moistened.
Form the Dough: Transfer the dough onto a floured work surface and knead it a couple times until it comes together. Don't over-knead. Form the dough in 2 disks that are ¾-inch (2 cm) in thickness and cut each disk into 8 equal smaller scones, or you can form it in one disk and make 8 larger scones.
Bake: Transfer the scones onto the prepared baking sheets, at least 2 inches apart. Brush the scones with milk and sprinkle some sugar on top. If topping them with glaze, you can skip the sugar. Transfer the pans to the oven and bake for 20 to 25 minutes, or until you stick a toothpick down the middle of a scone and it comes out clean.
Glaze and Enjoy: Make the glazes, by whisking all the ingredients for each glaze in a bowl. Drizzle over warm scones.

Notes

Nutritional information includes both glazes and is per smaller scone.
Ideal scone dough is wet and somewhat sticky. If the dough is too dry, the scones won't rise and will become crumbly. On the other hand, if the scones are too wet, they won't rise either, and will be too tough and chewy once baked. Don't hesitate to tweak the amounts and proportions to get the right texture. Keep in mind: things like temperature and humidity can affect a recipe and its ingredients.
Store any leftover pumpkin scones in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 3 days.
These scones can be easily frozen! Wrap them in plastic wrap individually then place them in a ziploc bag and freeze for up to 3 months.

Nutrition