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Easy Pumpkin Scones

Easy Pumpkin Scones Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 Servings
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • For the Scones:
  • 2 cups all-purpose flour
  • ¼ cup brown sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp pumpkin pie spice or cinnamon + nutmeg + ginger mix
  • 6 tbsp cold unsalted butter cubed
  • ½ cup pumpkin purée not pumpkin pie filling
  • ⅓ cup heavy cream plus more for brushing
  • 1 large egg
  • 1 tsp vanilla extract
  • For the Glaze:
  • ½ cup powdered sugar
  • 1 –2 tbsp milk or cream
  • ¼ tsp pumpkin pie spice optional
  • ½ tsp vanilla extract

Method
 

  1. Preheat Oven
  2. Preheat to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Mix Dry Ingredients
  4. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin spice.
  5. Cut in Butter
  6. Add cold butter cubes and cut them in using a pastry cutter or fingers until the mixture looks like coarse crumbs.
  7. Combine Wet Ingredients
  8. In a separate bowl, whisk together pumpkin purée, cream, egg, and vanilla.
  9. Form the Dough
  10. Add wet ingredients to dry, mixing gently until combined (don’t overmix).
  11. Turn dough onto a floured surface, shape into a 7-inch circle about 1 inch thick.
  12. Cut & Bake
  13. Cut into 8 wedges, place on the baking sheet, and brush tops with a bit of cream.
  14. Bake 18–20 minutes, until golden and firm.
  15. Cool & Glaze
  16. Let scones cool slightly before drizzling with glaze.

Notes

Use cold butter for flaky, bakery-style scones.
Don’t overwork the dough — a light hand gives tender results.
If the dough feels sticky, add 1–2 extra tablespoons of flour.
You can freeze unbaked scones and bake later (add 3–4 minutes to baking time).