October 12, 2021

Pumpkin Scones

These pumpkin scones are the perfect amount of sweet. Without the icing they are a little boring but once you add the icing it compliments them and makes them a little more dessert than breakfast. Or a dessert for breakfast? As scones go they are pretty moist but definitely are complimented by a cup of coffee or tea. The recipe is quite forgiving and perfect for a new or aspiring baker.

Happy Pumpkin Week! This morning I made my pumpkin scones which I do just about every fall. Last year I went to go make this recipe and the pinned link no longer worked! There was a small amount of panic because I had promised someone at work that I would bring these in for a co-worker’s shower. Since I had been making these every year I wondered if I had saved the recipe somewhere else. Lucky me because I found them in my saved documents on Google Drive. It even had some of my notes in the recipe. I love when my past self does something that saves my future self!

Take your pumpkin puree, whole milk and egg and whisk them together in a small bowl with a fork or mini whisk. Because this doesn’t use a whole can of pumpkin puree I either will freeze the rest of the puree or plan to make several pumpkin recipes over the course of a few days and store it in the fridge.
Sift the flour, sugar, baking powder, salt and fall spices in a large bowl. Whisk until combined.
Add the cold, cubed butter and cut the butter into the flour with your fingers to create pea-size butter pieces.
Combine the wet and dry ingredients with a spatula folding the mixtures together.
Take a look at the video below to see how best to roll out and cut your scones.

Print Recipe

Pumpkin Scones

These delicious pumpkin scones have festive fall flavors and are topped with a spiced glaze.

Prep Time1

Cook Time15

Total Time1 15

Course: Dessert

Servings: 18 scones

Ingredients

Scones

1/2 cup pumpkin puree
3 tbsp whole milk
1 large egg
2 cups all purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 tbsp cold butter in 1-inch cubes

Sweet Glaze

1 cup powdered sugar
2 tbsp whole milk

Spiced Glaze

1 cup powdered sugar
2 tbsp milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch ground ginger
Pinch ground cloves

Instructions

Scones

Preheat oven to 425 and line your baking sheet with parchment paper.
In a small bowl, whisk together the pumpkin, milk and egg. Set aside.
In a large bowl, sift together the flour, sugar, baking powder, salt and spices. Whisk to combine.
Add the butter to the dry ingredients and using your hands or a pastry cutter work the butter into the dry ingredients until the butter is no larger than a pea.
Fold the wet ingredients into the dry ingredients until well moistened. Dough will be shaggy but should come together.
On a well floured surface, form the dough into a 12″ x 4″ x 1″ rectangle. Cut the dough into 3 equal pieces. Cut an X into each piece to form four triangular pieces.
Place each piece on your parchment-lined backing sheet and bake for 14- 16 minutes or until light brown. Remove immediately to a cooling rack and cool completely before icing.

Glazes

Make the powdered sugar glaze by whisking the milk and sugar until smooth adding more milk or sugar to create the consistency you’d like.
Use a pastry brush to create a smooth glaze over the whole top of the scones. Let set until dry to the touch (about 10-15 minutes).
Make the spiced glaze by whisking together all ingredients until smooth. Using a pastry bag, pipe back and forth across the scones to create a drizzle. Wait until completely dry to serve.