Easy Pumpkin Scones
These homemade Pumpkin Scones are soft, tender, and full of warm fall spices. An easy pumpkin recipe perfect for breakfast, brunch, or an afternoon treat.
Servings: 8 scones
Calories: 350kcal
Ingredients
- 2¼ cups all purpose flour
- ⅓ cup brown sugar (lightly packed)
- ⅓ cup granulated sugar
- 3 teaspoons baking powder
- 1 pinch salt if using unsalted butter then add ¼ teaspoon salt
- ½ teaspoon cinnamon*
- 1 teaspoon pumpkin pie spice*
- ⅓ cup cold butter
- ¾ cup pumpkin puree nothing added, homemade or store bought
- 1 large egg
- 1 teaspoon vanilla extract
- 2-6½ tablespoons half and half
* Instead of pumpkin pie spice add ½ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon ginger and add 1 teaspoon of cinnamon instead of ½.
FOR THE CINNAMON GLAZE
- 1 cup powdered/icing sugar
- 1-2 tablespoons whole milk or half and half
- ½-1 teaspoon cinnamon
Instructions
- Pre-heat oven to 400F/200C. Line a baking sheet with parchment paper.
- In a large bowl whisk together the flour, sugars, baking powder, salt, cinnamon and pumpkin spice. Cut in the butter until crumbly.
- In a medium bowl whisk together the pumpkin puree, egg, vanilla and half and half.
- Stir the wet ingredients into the dried ingredients just until combined.
- Turn the dough onto a lightly floured flat surface and knead gently into a ¾-1 inch thick circle. Place on the prepared baking sheet and cut into 8-10 triangles, separate the scones, so they aren't touching. Brush with a little milk, sprinkle with sugar and bake for approximately 14-16 minutes. Let cool completely before drizzling with the glaze. Enjoy!
FOR THE CINNAMON GLAZE
- In a small bowl whisk together the powdered sugar, and cinnamon add 1-2 tablespoons (start with 1 tablespoon) of milk or half and half, mix until smooth and desired thickness.
Notes
The amount of half half varies, on the fact that different flours absorb differently if you use canned puree or you make your own. I made my own and it was very thick, so I needed 6½ tablespoons. The dough should be sticky. Do not over mix.
Storage: Scones are best the day they’re baked, but you can keep them in an airtight container at room temperature for up to 2 days. Cool completely and let the glaze set before storing.
Freezing: Wrap cooled scones individually and place in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving. For the neatest finish, freeze without the glaze and add it after thawing.
Nutrition
Calories: 350kcal | Carbohydrates: 63g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 84mg | Potassium: 273mg | Fiber: 2g | Sugar: 33g | Vitamin A: 3866IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg | Phosphorus: 171mg