How To Make Pumpkin Scones
Munch on these flaky pumpkin scones made with pumpkin puree, cinnamon, and pumpkin spice, drizzled with vanilla glaze on top, for a delectable treat!
Serves:
Ingredients
For Pumpkin Scones:
- 2½cupsall-purpose flour
- ½cupbrown sugar,packed
- 1tbspbaking powder
- 2tspground cinnamon
- 2tsppumpkin pie spice
- ½tspfine sea salt
- ½cupbutter,very cold, salted, diced or grated
- ¾cuppumpkin puree
- ⅓cupbuttermilk,or milk, plus extra for brushing
- 1tspvanilla extract
For Vanilla Glaze:
- ½cuppowdered sugar
- 3tspbuttermilk,or milk
- ½tspvanilla extract
- ¼tspground cinnamon,or ginger, or cardamom, optional
Instructions
Pumpkin Scones:
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In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt until evenly combined.
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Add the diced butter and use a pastry cutter or two forks to cut the butter evenly into the dry ingredients, until the mixture is crumbly and the butter forms are no larger than pea-sized chunks.
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Add in the pumpkin purée, milk, and vanilla extract. Use a spatula to quickly and gently stir the mixture until no dry streaks remain. Avoid over-mixing.
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Turn the mixture out onto a flour-dusted surface and fold the dough over on itself a few times until it holds together and can form a ball. The dough will be a bit sticky.
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Pat the dough down flat into an 8-inch circle. Then use a large knife or bench scraper to slice the dough into 8 equal-sized pie wedges.
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Transfer the wedges to a parchment-covered baking sheet, spacing them at least 2-inches apart.
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Place the baking sheet in the freezer for 15 minutes or so.
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Heat the oven to 425 degrees F. Briefly brush the top of each scone with a bit of buttermilk.
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Transfer the baking sheet to the oven, and bake for 13 to 15 minutes or until the scones are lightly golden on top and cooked through. Transfer to a wire baking rack to cool.
Vanilla Glaze:
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In a small bowl, whisk together the powdered sugar, buttermilk, vanilla extract, and ground cinnamon until combined. If the mixture seems too thin, add more powdered sugar.
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Once the scones have cooled a bit, brush or drizzle the glaze on top of the scones. Serve, and enjoy!
Recipe Notes
Nutrition
- Calories: 326.59kcal
- Fat: 12.12g
- Saturated Fat: 7.48g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.06g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 50.03g
- Fiber: 2.18g
- Sugar: 17.73g
- Protein: 4.88g
- Cholesterol: 30.99mg
- Sodium: 252.48mg
- Calcium: 174.29mg
- Potassium: 130.26mg
- Iron: 2.55mg
- Vitamin A: 277.60µg
- Vitamin C: 1.21mg
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