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Pumpkin Scones

Delightful and easy-to-make Pumpkin Scones infused with warm fall flavors, perfect for breakfast or as an afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The base of the scone, providing structure.
  • 1 tbsp baking powder Helps the scones rise and become fluffy.
  • 1/4 cup granulated sugar Adds sweetness to balance the flavors.
  • 1/2 tsp kosher salt Enhances the overall taste of the scones.
  • 1 tbsp pumpkin pie spice Infuses the scones with warm, aromatic flavors.
Wet Ingredients
  • 1/2 cup heavy cream Adds moisture and tenderness to the scones.
  • 1 cup pumpkin puree Provides the signature pumpkin flavor and moisture.
  • 1/2 cup cold, salted butter Creates flakiness and richness in the dough.
Toppings & Icing
  • 2 tbsp turbinado sugar Adds a delightful crunch on top of the scones.
  • 1 tbsp butter (for icing) Creates a smooth and delicious icing for finish.
  • 1/2 cup light brown sugar Adds caramel notes to the icing.
  • 2 tbsp milk Ensures the icing is pourable and creamy.
  • 1 tsp pure vanilla extract Boosts depth of flavor in the icing.
  • 1 cup powdered sugar Thickens the icing and sweetens it to perfection.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. Cut in the cold, salted butter until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the heavy cream, pumpkin puree, and pumpkin pie spice until smooth.
  5. Make a well in the dry ingredient mixture and pour in the wet ingredients.
  6. Stir until the dough holds together but is slightly dry.
  7. Form the dough into a ball and flatten it into a circle about 1 1/2 inches thick.
  8. Cut the dough into 6 wedges and place them on the prepared baking sheet.
  9. Brush the scones with remaining heavy cream and sprinkle with turbinado sugar.
Baking
  1. Bake the scones for 15-20 minutes or until golden.
Icing
  1. In a saucepan over medium heat, combine the butter and brown sugar until boiling.
  2. Whisk in the milk, vanilla, and powdered sugar until smooth.
  3. Drizzle icing over scones and serve warm or at room temperature.

Notes

These scones can be customized with nuts, dried fruit, or chocolate chips for variations. Use very cold butter for the best flaky texture and avoid over-mixing the dough.