Pumpkin Scones

5 from 24 votes

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!

Prep Time15

Cook Time15

Resting Time10

Course: Bread

Cuisine: American

Keyword: pumpkin scones

Servings:

Calories: 335kcal

Author: LaKita Anderson

Ingredients

2 cups all-purpose flour, plus more as needed
⅓ cup brown sugar, packed
1 teaspoon ground cinnamon
1 teaspoon baking powder
¾ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, cubed
½ 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, ⅓ cup brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ¾ teaspoon cloves, ginger, ½ teaspoon ground nutmeg, ½ teaspoon baking soda, and ¼ teaspoon salt.
Once everything has been combined, add the ½ 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 ½ 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