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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
