These Pumpkin Scones are buttery, flaky, sweet, and PERFECT!
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup cold, salted butter, cut into cubes
- 1/2 cup + 2 tablespoons heavy cream
- 2 teaspoons pumpkin pie spice
- 1/4 cup pumpkin puree
- 2 tablespoons turbinado sugar (like Sugar in the Raw) for garnish
- 2 tablespoons butter
- 1/4 cup light brown sugar
- 1 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- 1/3 cup powdered sugar
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together the flour, baking powder, sugar and salt. Set aside.
- Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles coarse sand. There will (and should be) some larger pieces of butter.
- In a medium bowl whisk together 1/2 cup heavy cream, pumpkin puree, and pumpkin pie spice.
- Make a well in the center of the dry mixture and pour the wet ingredients into the well. Mix the dough together using a wooden spoon or rubber spatula. It should have a slightly dry texture and hold together, but not be crumbly. Add an additional 1-2 tablespoons of cream if the dough seems too dry.
- Place the dough onto a lightly floured work surface and form it into a ball. Flatten the ball into a circle about 1 1/2- inches thick.
- Using a knife or a pizza cutter, cut the dough into 6 wedges.
- Place the wedges onto the prepared baking sheet and brush with the remaining 2 tablespoons heavy cream. Sprinkle with turbinado sugar.
- Bake for 15-20 minutes, or until the lightly golden.
- To prepare the icing place butter and brown sugar in a small saucepan over medium heat. Bring mixture to a bowl stirring frequently. Allow the mixture to boil for 3 minutes and then remove from the heat. Immediately whisk in the milk, vanilla, and powdered sugar until smooth and no lumps remain.
- Drizzle the icing onto the scones and allow it to set.
- Serve warm or at room temperature.
Store airtight for up to 2 days. You can cut the scones into smaller wedges, just adjust the bake-time down slightly.
- Serving Size: 1 scone
- Calories: 453
- Sugar: 43.1 g
- Sodium: 223.7 mg
- Fat: 14.3 g
- Carbohydrates: 77.7 g
- Protein: 5.3 g
- Cholesterol: 40.8 mg
Keywords: cookies and cups, scone recipe, pumpkin scones, pumpkin recipe, fall baking