Pumpkin Scones Recipe

Pumpkin scones a dark plate on a dark surface.

5 from 1 vote

These tender, flaky pumpkin scones are made with pumpkin puree and pumpkin pie spice. They are tender, flaky, and warmly spiced. Perfect with your favorite coffee or tea!

Prep Time20

Cook Time20

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy pumpkin recipes, pumpkin scone Starbucks, pumpkin scones, scones recipe easy

Servings:

Calories: 397kcal

Author: Leigh Harris

Ingredients

Scones

2 1/4 cups All-purpose flour
1 1/2 tsp Baking powder
1/4 tsp Baking soda
2 tsp Pumpkin pie spice
1/2 tsp Kosher salt
1/2 cup Unsalted butter shredded and frozen
1/2 cup Pure pumpkin puree not pumpkin pie filling
1 large Egg
1/2 cup Heavy cream
1/3 cup Dark brown sugar or light brown
1 tsp Vanilla extract

Pumpkin Glaze

3/4 cup Powdered sugar
1 tsp Pumpkin pie spice
3-4 tbsp Heavy cream or more for drizzle consistency

Instructions

Shred and freeze the butter. Line a baking sheet with parchment paper.
1/2 cup Unsalted butter
Whisk the flour, baking powder, spices, and kosher salt together. In a large bowl, whisk the pumpkin, egg, heavy cream, brown sugar, and vanilla together until combined.
2 1/4 cups All-purpose flour, 1 1/2 tsp Baking powder, 2 tsp Pumpkin pie spice, 1/2 tsp Kosher salt, 1/2 cup Pure pumpkin puree, 1 large Egg, 1/2 cup Heavy cream, 1/3 cup Dark brown sugar, 1 tsp Vanilla extract
Toss the shredded frozen butter in the flour mixture to coat.
Make a well in the center of the flour and butter mixture. Pour the pumpkin mixture into the well, and stir just until the dough starts to come together and no large pockets of flour remain.
Flour a flat surface, pour the dough out onto the surface, bring the dough together, and start lightly folding the dough in half (laminating). Gently turn the dough and fold, repeat about 2 to 3 times without overworking the dough.
Shape the dough into a 1-inch thick round. Cut into 8 wedges. Place each wedge on the baking sheet, placing about 2 inches apart. Freeze for 20 minutes.
Preheat oven to 400ºF.
Bake for 15-20 minutes until they are lightly golden on top and bottom. Cool completely if using the pumpkin glaze. Stir together the powdered sugar, pumpkin pie spice, and heavy cream until the desired consistency. Then drizzle over the tops of each scone.
Stir together the powdered sugar, pumpkin pie spice, and heavy cream until the desired consistency. Then drizzle over the tops of each scone.
3/4 cup Powdered sugar, 1 tsp Pumpkin pie spice, 3-4 tbsp Heavy cream

Notes

If your oven tends to run hot, be sure to start checking them for doneness at 15 minutes.
If you don’t have pumpkin pie spice, you can use 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, and 1/4 tsp cloves.
See tips, variations, and the FAQ section for more information.

Nutrition