Pumpkin Scones

Pumpkin Scones

We are smack dab in the middle of Fall and I am absolutely loving it. Give me all the Fall things!!! I want the leaves, and the weather, and the sweaters, and the baking of all things pumpkin of course. Our Pumpkin Scones will give you all the Fall vibes. These cake-like scones make an excellent addition to breakfast or brunch and pair wonderfully with a Pumpkin Spice Latte if I do say so myself. And don’t you dare skimp on that glaze!! It’s sweetness is the perfect compliment to the savory pumpkin flavor. Pumpkin lovers will be all about this one!

Here’s all you’ll need: flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, baking soda, salt, butter, eggs, canned pumpkin, milk, and confectioners’ sugar.

Pumpkin Scones ingredients list

In a large bowl, combine the flour, brown sugar, baking powder, 1-1/2 teaspoons of pumpkin pie spice, cinnamon, baking soda, and salt. Stir with a whisk to combine.

Flour, brown sugar, baking powder, 3 teaspoons of pumpkin pie spice, cinnamon, baking soda, and salt whisked together in a large mixing bowl.

Next using a knife, a fork, or a pastry blender, cut in the butter until it resembles coarse crumbs. Now I absolutely hate having extra tools cluttering up my kitchen drawers. But oh my goodness I wish I would have bought a pastry blender years ago. Seriously you can grab one for like $5. Totally worth it.

Butter being cut into the flour mixture until it resembles coarse crumbs.

Add the egg, pumpkin, and 1/4 cup milk to a separate bowl and whisk it all up! It doesn’t seem like there’s a lot of liquid in this recipe but trust me when I say these Pumpkin Scones will bake up nice and moist. It’ll be love at first bite.

Eggs, milk and pumpkin whisked together in a separate mixing bowl.

Stir the wet ingredients into the dry ingredients until just moistened. The dough will be sticky! Turn on a lightly floured surface. Continue to knead (about 10 times) until a soft dough forms, soaking up the additional flour as you go.

A ball of pumpkin scone dough on a lightly floured surface.

Press the dough into an 8 inch circle, then cut it into eight wedges. Separate the wedges and spread them out evenly on a parchment lined baking sheet. Parchment paper = not only better baking results but also easier clean up. It’s a win win!! Brush the wedges with the remaining 1/4 cup of milk. Bake in a 400 degree preheated oven for 12-15 minutes or until the pumpkin scones are golden brown.

Pumpkin scone dough rolled out into an 8 inch circle and then cut into eight wedges with a pizza cutter.

Remove the scones from the oven and place on wire racks to cool. Cool for 10 minutes. Add the confectioners’ sugar, 1-1/2 Tablespoons of milk, and 1/8 teaspoon pumpkin pie spice to a small mixing bowl. Whisk until a creamy glaze forms. Even the glaze smells nice and pumpkin-y!

Pumpkin scones cooling on a wire rack. Confectioners' sugar, milk, and pumpkin spice mixed together in a small bowl to make a glaze.

Drizzle the glaze over the warm scones to finish. Load ’em up too cause man, that glaze is just delish!!! Pumpkin Scones are best served still slightly warm from the oven. Makes ya feel all wam and cozy on the inside! If you love all things pumpkin then you’ll wanna try our Pumpkin Waffles next!

Pumpkin Scones by Happylifeblogspot.com #pumpkinscones #scones #fallbaking #breakfast #brunch #pumpkinrecipes

 

Pumpkin Scones

October 28, 2019
: 8 scones
: Easy

By:

Ingredients
  • 2-1/4 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold butter (1 stick)
  • 1 large eggs
  • 3/4 cups canned pumpkin
  • 1/2 cup whole milk, divided
  • GLAZE:
  • 1 cups confectioners' sugar
  • 1-1/2 tablespoons whole milk
  • 1/8 teaspoon pumpkin pie spice (just a pinch)
Directions
  • Step 1 In a large bowl, whisk together the flour, brown sugar, baking powder, 1-1/2 teaspoons of pumpkin pie spice, cinnamon, baking soda, and salt. Cut in the butter until it resembles coarse crumbs.
  • Step 2 In a separate bowl, whisk the egg, pumpkin, and 1/4 cup milk.
  • Step 3 Stir the wet ingredients into the dry ingredients until just moistened. The dough will be sticky! Turn on a lightly floured surface. Continue to knead (about 10 times) until a soft dough forms.
  • Step 4 Line a baking sheet with parchment paper. Press the dough into an 8 inch circle then cut it into eight wedges. Separate the wedges and spread them evenly on the baking sheet. Brush the wedges with the remaining 1/4 cup of milk.
  • Step 5 Bake in a 400 degree preheated oven for 12-15 minutes or until golden brown. Remove to a wire rack to cool. Cool for 10 minutes.
  • Step 6 Add the confectioners’ sugar, 1-1/2 Tablespoons of milk, and 1/8 teaspoon pumpkin pie spice to a small mixing bowl. Whisk until a creamy glaze forms. Drizzle the glaze over warm scones. Enjoy!

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