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Pumpkin Scones

Deliciously fluffy pumpkin scones infused with warm spices and topped with a sweet glaze, perfect for any autumn occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, British
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted cold butter Use high-quality butter for the best flavor.
  • 2 1/2 cups all-purpose flour Always sift your flour for a lighter scone.
  • 1/2 cup granulated sugar Adds just the right amount of sweetness.
  • 1 tablespoon baking powder Fresh baking powder gives the scones a good rise.
  • 2 teaspoons pumpkin pie spice Feel free to mix your own blend!
  • 1/2 teaspoon kosher salt Just a pinch to enhance all the flavors.
  • 1/2 cup pure pumpkin Use canned pumpkin puree or homemade for the freshest flavor.
  • 2 large eggs Room temperature eggs work best for even mixing.
  • 1/4 cup heavy whipping cream Adds richness to the scone batter.
  • 2 teaspoons vanilla extract Vanilla complements the pumpkin perfectly.
  • 2 tablespoons heavy whipping cream (for topping) This will help your scones develop a lovely golden crust.
  • 1 cup confectioners' sugar (for glaze) The sweet finish!
  • 1 teaspoon pumpkin pie spice (for glaze) A little dusting to tie it all together.
  • 1-2 tablespoons whole milk (for glaze) Adjust this for consistency.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) to ensure your scones will rise beautifully.
  2. Grate the cold butter and pop it in the freezer while you prep the rest of your ingredients.
  3. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt until thoroughly combined.
  4. Take your grated butter from the freezer and mix it into the dry ingredients with your fingers until it resembles coarse crumbs.
  5. In a separate bowl, whisk together the pumpkin, eggs, heavy whipping cream, and vanilla until well combined.
  6. Pour the wet ingredients into the dry mixture and stir gently until it all comes together.
  7. Turn the dough out onto a lightly floured surface, knead gently until combined.
  8. Pat the dough into a circle about 3/4-inch thick. Cut into 6-8 wedges and transfer to a lined baking sheet.
  9. Brush the tops of the scones with heavy cream.
Baking
  1. Bake for 18-23 minutes or until golden brown; a toothpick inserted in the center should come out clean.
  2. While the scones are cooling, whisk together the confectioners' sugar, pumpkin pie spice, and milk until you achieve desired glaze consistency.
  3. Once the scones are cooled slightly, dip or drizzle the glaze over them. Let the glaze set before serving.

Notes

Keep leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage. You can prepare the dry ingredients in advance and just mix wet ones before baking.