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Pumpkin Scones

These fluffy and tender pumpkin scones embrace the flavors of autumn with a perfect balance of sweetness and spice, complemented by a luscious glaze.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, British
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Scones
  • 1/2 cup unsalted cold butter For the flakiest scones, use high-quality butter and ensure it's cold.
  • 2 1/2 cups all-purpose flour For a gluten-free option, use a 1:1 gluten-free baking flour blend.
  • 1/2 cup granulated sugar Can be substituted with coconut sugar for a healthier option.
  • 1 tablespoon baking powder Essential for leavening.
  • 2 teaspoons pumpkin pie spice A must-have for that signature fall flavor.
  • 1/2 teaspoon kosher salt Enhances the overall flavor of the scones.
  • 1/2 cup pure pumpkin Ensure you're using pure pumpkin, not pumpkin pie filling.
  • 2 large eggs eggs Provide richness and help bind the ingredients.
  • 1/4 cup heavy whipping cream Adds moisture and richness to the dough.
  • 2 teaspoons vanilla extract Extra layer of flavor.
  • 2 tablespoons heavy whipping cream For topping before baking.
For the Glaze
  • 1 cup confectioners' sugar Makes the icing sweet and delightful.
  • 1 teaspoon pumpkin pie spice To enhance flavor.
  • 1-2 tablespoons whole milk Adjust for desired glaze consistency.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Grate the cold butter onto parchment paper and place it in the freezer for about 10 minutes.
  3. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, pumpkin pie spice, and kosher salt.
  4. Remove the grated butter from the freezer. Mix it into the dry ingredients until it resembles coarse crumbs.
  5. In a small bowl, whisk together the pumpkin, eggs, heavy whipping cream, and vanilla extract.
  6. Pour the wet mixture into the dry ingredients and gently stir until just combined.
  7. Turn the dough onto a lightly floured surface and knead it gently until it comes together.
  8. Pat the dough into a circle about 3/4 inch thick and cut into 6-8 wedges.
  9. Transfer the wedges to a lined baking sheet.
  10. Brush the tops with heavy cream.
Baking
  1. Bake in the preheated oven for about 18-23 minutes or until golden brown.
Glazing
  1. While the scones cool, whisk together the confectioners' sugar, pumpkin pie spice, and milk until desired consistency.
  2. Once scones are cooled, drizzle or dip the tops into the glaze.

Notes

For best results, chill your ingredients and avoid overmixing. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for a week.