Breads and Muffins/ Fall

Pumpkin Scones

Happy Labor Day!

Today is the perfect day to have brunch or something special for breakfast. Especially if you are off today and it is a Monday. What better day than today to slow down and take some extra time for yourself since there is no need to rush the morning with getting ready for work. On days like this I love to sit down with a cup of coffee, a freshly baked treat, and a good book. And since we are gearing up for the Fall season and all things pumpkin, then I had to bake up some delicious pumpkin scones.

pumpkin scones


These scones are easy to make, loaded with flavorful spices, and bake up quickly because there is no need to complicate the day whatsoever.

Pumpkin Scone Ingredients:

  • 2 cups all-purpose flour, plus more as needed
  • 1/3 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup pumpkin puree
  • 3 Tablespoons milk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar
  • 2 Tablespoons milk

Instructions:

Preheat the oven to 400 degrees F. and line a large baking sheet with parchment paper, set aside.

In a large bowl, whisk together the flour, brown, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda, and salt. Once everything has been combined, add in the cubed butter and crumble it with your fingers into the flour mixture until it begins to resemble a course meal. If you still have chunks of butter in the mixture, no worries as it will still come together.

In a separate small bowl, whisk together the pumpkin puree, 3 tablespoons milk, egg, and vanilla. Whisk the mixture until it is fully combined and smooth.

Make a well in center of the flour mixture and pour in the pumpkin puree mixture. Use a wooden spoon or rubber spatula to stir the mixture until it comes together into a soft dough. If the mixture has too much liquid and doesn’t seem to be coming together, then sprinkle in a little more flour until it does. Make sure to only sprinkle in a teaspoon at a time. Once the dough sticks together, turn it out onto a clean and lightly floured surface and roll out with a rolling pin until it forms an even circle similar to the size of a pizza; about 1 inch thick. Using a pizza wheel, cut the dough the same way that you would a pizza, into 8 even triangles. Place each scone onto the prepared baking sheet and place into the oven and bake 10 to 15 minutes, or until a cake tester comes out clean.

While the scones are baking, make the glaze in a shallow dish by whisking together the powdered sugar and 2 tablespoons of milk.

Once the scones have finished baking, allow them to cool for 5 to 10 minutes and then dip the tops of each scone into the glaze mixture, once you have dipped each scone into the mixture, begin with the first scone and dip all of them again. Allow the glaze to set and serve.

pumpkin scones

pumpkin scones

Enjoy!


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4 Comments

  • Reply
    Sonya
    September 8, 2016 at 10:13 AM

    I’ve never attempted to bake scones before. I only got interested in making them after going gluten-free. And gluten free baking is just not as predictable as gluten baking. So I don’t attempt to do it very often. However, I will be making a gluten-free cake for my birthday.
    Sonya recently posted…McCall’s M6955 Pattern Review: I Sewed My First DressMy Profile

    • Reply
      admin
      September 12, 2016 at 9:23 PM

      Aww…that would really be a problem. I just recently got into scones myself. Can’t wait to see how the birthday cake turns out for you!

  • Reply
    April
    September 13, 2016 at 6:49 PM

    These looks absolutely delicious! Perfect for fall too! I have several cans of pumpkin puree just waiting to be used. Pumpkin scones would be perfect!

    • Reply
      admin
      September 18, 2016 at 12:44 PM

      Awesome April! These are really good and a great way to use that pumpkin puree 🙂

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