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Pumpkin Scones
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Pumpkin Scones

Pumpkin Scones are the perfect cozy treat for fall! These scones are soft, flaky, and filled with warm spices like cinnamon and nutmeg, making them a delightful pairing with your morning coffee or tea. With a touch of pumpkin puree and a sweet glaze on top, they strike the perfect balance between hearty and indulgent. Whether you enjoy them as breakfast or a snack, these scones are sure to bring the flavors of autumn to your table!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8
Course: Breakfast
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 cup unsalted butter cold and cubed
  • 1/2 cup pumpkin puree
  • 1/4 cup heavy cream
  • 1 egg
  • 1 tsp vanilla extract
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Method
 

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  2. In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and gently mix until just combined.
  3. Turn the dough onto a floured surface and shape it into a 1-inch thick disc. Cut into 8 wedges and place them on a lined baking sheet. Bake at 400°F (200°C) for 18 minutes or until golden brown.
  4. Let the scones cool before drizzling with the glaze made from powdered sugar, milk, and vanilla extract. Enjoy warm!

Notes

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Freeze unglazed scones for up to 2 months. Reheat before serving.