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Close up of a pumpkin scone with icing dripping off it.

Pumpkin Scones

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 scones 1x
  • Category: Scones
  • Method: Oven
  • Cuisine: Breakfast

Description

These pumpkin scones are moist, flaky, and buttery, with a smooth brown sugar icing. They’re easy to make and the perfect fall dessert or breakfast. 


Ingredients

Scale

For the Scones:

  • 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 the Icing:

  • 2 tablespoons butter
  • 1/4 cup light brown sugar
  • 1 tablespoons milk
  • 1/4 teaspoon pure vanilla extract
  • 1/3 cup powdered sugar

Instructions

  1. Preheat the oven to 425°F, then line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, baking powder, sugar and salt. 
  3. Cut the butter into the flour mixture using a pastry cutter or a fork until the mixture resembles coarse sand. There should still be some larger pieces of butter.
  4. In a medium mixing bowl, whisk 1/2 cup heavy cream with the pumpkin puree and pumpkin pie spice until smooth. 
  5. Make a well in the center of the dry mixture and pour the wet ingredients into the well.
  6. 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. If the dough is too dry and shaggy, add a tablespoon of heavy cream and work it in. Repeat until the dough holds together. 
  7. Form the dough into a ball and place it on a lightly floured work surface. Flatten the ball into a circle about 1 1/2 inches thick.
  8. Cut the dough into 6 wedges using a knife or pizza cutter. 
  9. Place the wedges onto the prepared baking sheet and brush with the remaining 2 tablespoons heavy cream. Sprinkle the turbinado sugar on top.
  10. Bake for 15-20 minutes, or until the scones are lightly golden.
  11. While the scones are baking, place the butter for the icing and the brown sugar in a small saucepan over medium heat. Bring the mixture to a boil while stirring frequently. Allow the mixture to boil for 3 minutes and then remove from the heat.
  12. Immediately whisk in the milk, vanilla, and powdered sugar until smooth and no lumps remain.
  13. Drizzle the icing onto the scones and allow it to set.
  14. Serve warm or at room temperature.

Notes

  • Leftovers can be stored in an airtight container at room temperature for 2 days, in the fridge for 5 days, or in the freezer for 6 months.
  • Reheat in the toaster oven at medium-low heat. 

Nutrition

  • Serving Size: 1 scone
  • Calories: 441
  • Sugar: 39.9 g
  • Sodium: 222.8 mg
  • Fat: 14.3 g
  • Carbohydrates: 74.4 g
  • Protein: 5.2 g
  • Cholesterol: 40.8 mg

Keywords: pumpkin scones, pumpkin scones recipe, easy pumpkin scones

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