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Heavenly Homemade Pumpkin Scones

Delightful pumpkin scones featuring warm spices, perfect for fall gatherings and cozy mornings.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/3 cup packed dark brown sugar
  • 2 tbsp white sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and diced
  • 1/2 cup chilled pumpkin puree
  • 1/4 cup cold milk
  • 1 cold egg
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 23 tbsp heavy cream
  • 1 tbsp powdered sugar (for spiced glaze)
  • 1/4 tsp pumpkin puree
  • 1/4 tsp pumpkin pie spice

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract. Chill the mixture while preparing dry ingredients.
  3. In a large bowl, mix flour, brown sugar, white sugar, spices, baking soda, baking powder, and salt until combined.
  4. Cut the cold butter into the flour mixture until it resembles coarse crumbs.
  5. Make a well in the center of the dry mix, pour in the chilled pumpkin mixture, and gently fold until just combined.
  6. Turn the dough onto a floured surface, fold it over 2–3 times, shape it into an 8×5 inch rectangle, and cut into 6 squares.
  7. Place on the baking sheet and bake for 17–18 minutes until golden. Cool on the sheet for 10 minutes.
  8. Whisk powdered sugar and heavy cream for the glaze. Adjust the consistency as desired.
  9. Mix 1 tbsp of glaze with powdered sugar, pumpkin puree, and pumpkin pie spice for the spiced glaze.
  10. Once cooled, glaze the scones generously and let set for 15–20 minutes before serving.

Notes

Store in an airtight container for up to 2 days at room temperature or in the fridge for a week. Freeze for up to a month.

Nutrition

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