Pumpkin scones are delightful baked treated that combine the warm, cozy flavors of pumpkin spice and cinnamon.With a tender, moist texture, they are then finished with a simple glaze. Perfect for autumn mornings, these scones pair beautifully with a cup of tea or coffee, offering a comforting taste of the season.
Pumpkin Scones
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Category
Breakfast
Servings
8
Prep Time
50 minutes
Cook Time
20 minutes
Ingredients
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½ cup (1 stick) unsalted butter
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2 ¼ cups all purpose flour
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¼ cup granulated sugar
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1 ½ teaspoons baking powder
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¼ teaspoon baking soda
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2 teaspoons pumpkin pie spice
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1 ½ teaspoons cinnamon
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½ teaspoon salt
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½ cup pumpkin puree
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½ cup heavy cream, plus more for brushing scones before baking
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¼ cup light brown sugar
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1 egg
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1 teaspoon vanilla extract
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1 ½ cups powdered sugar
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2-3 Tablespoons milk
Glaze
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Cut butter into small cubes and place in the freezer while you prepare your dry ingredients.
To a large bowl, add flour, sugar, baking powder, baking soda, spices and salt and stir to combine.
In a small bowl, whisk together the pumpkin puree, heavy cream, brown sugar, egg and vanilla.
Remove the butter cubes from the freezer and toss them into your flour mixture. Use a pastry blender or a fork to incorporate the butter into the flour until you have pea size pieces.
Fold the wet ingredients into the flour and stir just until combined. Do not overmix but you don’t want dry flour pockets.
Turn the dough out onto a floured surface and with your hands pat the dough into an 8x8 inch square. Cut the square into quarters and cut the quarters into triangles. Transfer the scones onto a baking sheet and put into the freezer for 20 minutes.
Remove tray from freezer and brush scones lightly with additional heavy cream. Place the tray in the oven and bake scones for 20 minutes.
For the glaze: Stir powdered sugar and milk together until you have a thick glaze.
When scones have cooled. Place the glaze into a cake decorating bag or a ziploc and cut off the tip of the bag. Squeeze to drizzle glaze over scones.
Store scones in an airtight container at room temperature for up to 4 days.
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