Description
These pumpkin scones are rich, moist, and full of warm spices, perfect for any autumn occasion.
Ingredients
Scale
- 1/2 cup unsalted cold butter, grated
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1/2 cup pure pumpkin
- 2 large eggs
- 1/4 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 2 tablespoons heavy whipping cream (for brushing)
- 1 cup confectioners’ sugar (for glaze)
- 1 teaspoon pumpkin pie spice (for glaze)
- 1–2 tablespoons whole milk (to adjust glaze consistency)
Instructions
- Preheat your oven to 425°F (220°C).
- Grate the cold butter onto parchment paper and place in the freezer for about 10 minutes.
- Mix the flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
- Add the grated butter and mix until it resembles coarse crumbs.
- Combine wet ingredients in a separate bowl: pure pumpkin, eggs, heavy cream, and vanilla.
- Merge the wet ingredients into the dry mixture and stir gently.
- Knead the dough on a floured surface until it comes together; don’t overwork it!
- Shape the dough into a circle about 3/4-inch thick on a lined baking sheet.
- Cut the circle into 6-8 wedges and separate them slightly.
- Brush each scone with heavy cream.
- Bake for 18-23 minutes until golden brown.
- Make the glaze by whisking confectioners’ sugar, pumpkin pie spice, and milk until desired consistency.
- Glaze the scones once they are baked and let them set before serving.
Notes
For a vegan version, substitute plant-based butter, almond milk, and flax eggs. Store scones in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg