Pumpkin Scones

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These Pumpkin Scones are an easy recipe that is perfect for the beginning of the Fall season. It is full of flavor, made with a delicious blend of spices and pumpkin puree. Try this recipe soon!

Today is officially the second day of Fall and I am finally ready to crack open a can of pumpkin puree and roll out all the yummy pumpkin recipes. 

Let’s begin with a batch of pumpkin scones. This recipe is not overly sweet but loaded with plenty of spices that give amazing flavor. The pumpkin puree prevents the scones from becoming dry but still allows these scones to be tender and flaky in the center. 

When you think about making scones, you may think it is a complicated recipe, but I assure you if you follow these instructions and tips you will have scone success. 

What ingredients do you need to make the best pumpkin scones?

1. All-purpose flour
2. Brown sugar
3. Ground cinnamon 
4. Baking powder
5. Cloves 
6. Ginger
7. Ground nutmeg
8. Baking soda 
9. Salt 
10. Butter
11. Pumpkin puree
12. Milk 
13. Egg
14. Vanilla extract 
15. Powdered sugar

How to make pumpkin scones: 

Begin the recipe by preheating the oven and lining a baking sheet with parchment paper. In a large mixing bowl, whisk together all the dry ingredients until they come together. 

Next, add the cubed pieces of cold butter into the dry mixture and combine using a pastry cutter or your fingers until it resembles a coarse mixture. 

In a separate small bowl, stir together the pumpkin puree, milk, egg, and vanilla until smooth. 

Make a well in the center of the butter mixture and stir with a wooden spoon until it comes together in a loose dough. 

Turn the dough out on a clean, lightly floured surface and roll out in an even round layer to cut out the scones.

Place into the oven and bake. While the scones are baking make the glaze to dip the tops of the scones in. 

Tips for making the best pumpkin scones:

1. Use cold butter, even frozen butter is perfectly fine to use in this recipe. You can cut the butter into small cube-shaped pieces or grate it using a grater.
2. Be sure to use full-fat milk or heavy cream.
3. Do not over mix the batter. Once the ingredients begin to stick together, press it onto itself to form a loose ball of dough. The dough will be sticky.
4. If the dough is too sticky, add a little bit more flour, if it is too dry add a bit more milk.
5. Closely monitor during baking and do not over bake. Scones should be soft and chewy.

How do you store glazed pumpkin scones?

Store glazed pumpkin scones in an airtight container or plastic storage bag at room temperature for 1 to 2 days.

Pumpkin Scones

These Pumpkin Scones are an easy recipe that is perfect for the beginning of the Fall season. It is full of flavor, made with a delicious blend of spices and pumpkin puree. Try this recipe soon!

5 from 12 votes

Print Rate

Course: Bread

Cuisine: American

Keyword: pumpkin scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Resting Time: 10 minutes

Servings: 8

Calories: 335kcal

Author: LaKita Anderson

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 tablespoon 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 2 cups all-purpose flour, 1/3 cup brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 3/4 teaspoon cloves, ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
• Once everything has been combined, add the 1/2 cup cubed butter and crumble it with your fingers into the flour mixture until it begins to resemble a coarse 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 1/2 cup pumpkin puree, 3 tablespoons milk, 1 egg, and 2 taspoons vanilla extract.
• Whisk the mixture until it is fully combined and smooth.
• Make a well in the 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 1 cup 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.

Notes

• Use cold butter, even frozen butter is perfectly fine to use in this recipe. You can cut the butter into small cube-shaped pieces or grate it using a grater. 
• Be sure to use full-fat milk or heavy cream. 
• Do not over mix the batter. Once the ingredients begin to stick together, press it onto itself to form a loose ball of dough. The dough will be sticky. 
• If the dough is too sticky, add a little bit more flour, if it is too dry add a bit more milk. 
• Closely monitor during baking and do not over bake. Scones should be soft and chewy. 

Nutrition

Calories: 335kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 162mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 2785IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

DID YOU MAKE THIS RECIPE?Tag @simplylakita on Instagram and hashtag it #simplylakita!

Want a few recipes to serve with these pumpkin scones? Try these:

• Chai Latte 
• Almond Milk Frappe 
• Breakfast Egg Muffins 
• Sheet Pan Breakfast Bake

Have any comments, questions, or other ideas for this Pumpkin Scone Recipe? Please share them in the comments below!