Description
These Easy Pumpkin Scones are a delightful fall treat featuring warm spices and creamy pumpkin puree. Perfectly tender and lightly sweetened, they are quick to make and ideal for breakfast or an afternoon snack. Topped with a cinnamon glaze, these scones combine classic flavors with a moist, flaky texture.
Ingredients
Dry Ingredients
- 2¼ cups all purpose flour
- ⅓ cup brown sugar (lightly packed)
- ⅓ cup granulated sugar
- 3 teaspoons baking powder
- 1 pinch salt (or ¼ teaspoon salt if using unsalted butter)
- ½ teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
Wet Ingredients
- ⅓ cup cold butter
- ¾ cup pumpkin puree (homemade or store bought, no additives)
- 1 large egg
- 1 teaspoon vanilla extract
- 2-6½ tablespoons half and half
Glaze Ingredients
- 1 cup powdered/icing sugar
- 1-2 tablespoons whole milk or half and half
- ½-1 teaspoon cinnamon
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, and pumpkin pie spice until fully combined. This forms the base for your scone dough.
- Cut in Butter: Incorporate the cold butter into the dry ingredients by cutting it in until the mixture becomes crumbly. This helps create a tender, flaky texture in the baked scones.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, egg, vanilla extract, and 2 tablespoons of half and half. This moist mixture will bring richness and flavor to the scones.
- Mix Dough: Pour the wet ingredients into the dry ingredients, stirring gently just until combined. Avoid overmixing to keep the scones light and tender. If the dough is too dry, add additional half and half up to 6½ tablespoons as needed.
- Shape Dough: Turn the dough onto a lightly floured surface and gently knead it into a circle about ¾ to 1 inch thick. This thickness ensures a nice rise and flaky interior.
- Cut and Arrange Scones: Place the dough circle on the prepared baking sheet. Cut the dough into 8 to 10 triangular scones. Separate them so they don’t touch, allowing for even baking.
- Prepare for Baking: Lightly brush the tops of the scones with a little milk and sprinkle with sugar for a subtle crunch and golden finish.
- Bake: Bake in the preheated oven for 14-16 minutes until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the scones from the oven and let them cool completely on the baking sheet before adding the glaze to prevent melting.
- Make Cinnamon Glaze: Whisk together the powdered sugar and cinnamon in a small bowl. Gradually add 1 to 2 tablespoons of milk or half and half until the glaze is smooth and reaches your desired consistency.
- Glaze and Serve: Drizzle the glaze over the cooled scones for a sweet, cinnamon finish. Serve and enjoy your homemade pumpkin scones!
Notes
- Ensure the butter is very cold to achieve a flaky scone texture.
- Do not overmix the dough to keep the scones tender.
- You can adjust the sugar topping before baking to your preferred sweetness and crunch level.
- If pumpkin puree is too wet, reduce added half and half to keep dough consistency correct.
- Let the scones cool fully before glazing to prevent the glaze from sliding off.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American