Pumpkin Scones with Spiced Glaze Recipe

Introduction

These pumpkin scones are a delightful treat, perfect for cozy autumn mornings or afternoon tea. With warm spices and a sweet glaze, they offer a tender, flavorful bite that’s easy to make at home.

Ingredients

• 4½ cups all-purpose flour
• ½ cup packed brown sugar
• 4 teaspoons baking powder
• 3 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup cold butter
• 2 large eggs, room temperature
• 1¼ cups canned pumpkin
• ¾ cup 2% milk, divided

For the glaze:

• 2 cups confectioners’ sugar
• 3 tablespoons 2% milk
• ¼ teaspoon pumpkin pie spice

Instructions

1. Step 1: In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Step 2: In a separate bowl, whisk together the eggs, canned pumpkin, and ½ cup of the milk. Stir this wet mixture into the dry ingredients just until moistened.
3. Step 3: Turn the dough onto a floured surface and knead it gently about 10 times. Divide the dough in half and pat each half into an 8-inch circle.
4. Step 4: Cut each circle into 8 wedges and separate the wedges about 1 inch apart on ungreased baking sheets. Brush the tops with the remaining ¼ cup milk.
5. Step 5: Bake at 400°F (200°C) for 12–15 minutes or until the scones are golden brown. Remove from the oven and transfer to wire racks to cool for 10 minutes.
6. Step 6: While the scones cool, prepare the glaze by combining confectioners’ sugar, 3 tablespoons milk, and pumpkin pie spice in a small bowl. Drizzle the glaze over the warm scones and serve.

Tips & Variations

• For a richer flavor, substitute half of the 2% milk with cream or buttermilk.
• Add chopped nuts like pecans or walnuts to the dough for added texture and flavor.
• Use fresh pumpkin puree if available, just ensure it’s drained well before measuring.
• Brush scones with an egg wash instead of milk for a shinier crust.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze scones in a sealed bag for up to 1 month. Reheat gently in a low oven or microwave before serving to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can substitute fresh pumpkin puree. Cook and puree the pumpkin flesh first, then drain any excess moisture before measuring.

Will these scones be dry if overbaked?

Yes, overbaking can make scones dry. Bake them just until golden brown and use a timer to avoid overcooking.

Pumpkin Scones with Spiced Glaze Recipe

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★★★★★

4.8 from 145 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 16 scones 1x
• Diet: Vegetarian

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Description

These Pumpkin Scones are a delightful fall treat, featuring a tender, spiced dough enriched with pumpkin puree and glazed with a sweet pumpkin pie spice icing. Perfectly golden-baked and ideal for breakfast or a cozy snack, these scones deliver a perfect balance of warm spices and moist texture.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 4–1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 4 teaspoons baking powder
• 3 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup cold butter
• 2 large eggs, room temperature
• 1–1/4 cups canned pumpkin
• 3/4 cup 2% milk, divided

Glaze

• 2 cups confectioners’ sugar
• 3 tablespoons 2% milk
• 1/4 teaspoon pumpkin pie spice

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Instructions

1. Prepare Dry Ingredients: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, pumpkin pie spice, ground cinnamon, baking soda, and salt. These spices create the warm fall flavor of the scones.
2. Cut in Butter: Add the cold butter to the dry mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs—this ensures flaky texture in the scones.
3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, canned pumpkin, and 1/2 cup of the 2% milk. This wet mixture adds moisture and pumpkin flavor to the dough.
4. Combine Wet and Dry: Stir the pumpkin-egg-milk mixture into the dry ingredients just until moistened to avoid overmixing, which can make the scones tough.
5. Knead Dough: Turn the dough out onto a floured surface and knead it 10 times to bring it together. This step provides structure without overworking.
6. Shape and Cut: Divide the dough in half. Pat each half into an 8-inch circle. Using a knife or bench scraper, cut each circle into 8 wedges to form scone shapes.
7. Arrange and Brush: Place the wedges 1 inch apart on ungreased baking sheets. Brush the tops with the remaining 1/4 cup milk to help them brown beautifully.
8. Bake: Bake in a preheated 400°F oven for 12-15 minutes or until the scones are golden brown and a toothpick inserted comes out clean.
9. Cool and Glaze: Remove scones to wire racks and cool for 10 minutes. Meanwhile, mix together confectioners’ sugar, 3 tablespoons milk, and 1/4 teaspoon pumpkin pie spice to make the glaze.
10. Drizzle and Serve: Drizzle the glaze over the warm scones. Serve immediately for the best experience.

Notes

• Use cold butter for a flaky texture.
• Do not overmix the dough to keep scones tender.
• You can substitute canned pumpkin with fresh pumpkin puree if preferred.
• Store leftover scones in an airtight container for up to 3 days.
• Warm scones slightly before serving to refresh their texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: pumpkin scones, fall recipe, pumpkin dessert, spiced scones, breakfast pastry, pumpkin pie spice