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Pumpkin Scones

These delicious pumpkin scones have festive fall flavors and are topped with a spiced glaze.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
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.

Notes

Scones are best eaten the day they were made but will keep on the counter at room temperature for about 3 days.