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Pumpkin Scones

Pumpkin scones topped with white icing drizzle, served on a pink floral plate beside a cup of tea and a teapot.
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Soft, flaky pumpkin scones packed with warm spices and topped with a sweet glaze—perfect for fall mornings or a cozy snack.

Ingredients

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  • 1/2 cup unsalted butter (cold, cubed)
  • 2 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup canned pumpkin purée
  • 1/2 cup heavy cream (plus more for brushing)
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)

Instructions

  1. Cut butter into cubes and freeze for 10 minutes.
  2. In a large bowl, whisk flour, sugar, baking powder, spices, salt, and baking soda.
  3. In a separate bowl, mix pumpkin purée, cream, brown sugar, egg, and vanilla.
  4. Add frozen butter to dry mixture and cut in until crumbly.
  5. Fold in wet mixture until no dry pockets remain.
  6. Turn dough onto floured surface and pat into 8-inch square or round.
  7. Cut into 8 triangles and place on parchment-lined baking sheet.
  8. Freeze scones for 20–30 minutes.
  9. Brush tops with cream and bake at 400°F for 20–25 minutes.
  10. Cool on wire rack while preparing glaze.
  11. Mix powdered sugar and milk to make glaze.
  12. Drizzle or spread glaze over warm scones and let set for 30 minutes.

Notes

  • Don’t overmix the dough to avoid tough scones.
  • Freeze shaped scones before baking for flakier results.
  • Use pumpkin puree, not pie filling.
  • Measure flour carefully—too much makes dry scones.
  • To freeze, store unbaked scones in airtight container for up to 1 month.

Nutrition

Find it online: https://recipeeasily.com/pumpkin-scones-delicious-recipe/