Description
Pumpkin Scones is golden, flaky pumpkin scones layered with cold butter and finished with a smooth pumpkin-cinnamon glaze.
Ingredients
Scale
- 2 1/4 cups (286g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/3 cup (66g) light brown sugar
- 1/2 cup (113g) cold unsalted butter, cubed
- 1/2 cup (122g) pumpkin puree
- 1/4 cup buttermilk or heavy cream
- 2 large eggs, divided
- 1 teaspoon water
- 1 cup (125g) powdered sugar
- 1 tablespoon (15g) pumpkin puree for the glaze
- 1 tablespoon milk for the glaze
- 1/4 teaspoon ground cinnamon for the glaze
Instructions
- Whisk the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg, cloves, and brown sugar in a large bowl, breaking up sugar clumps.
- Cut the cold butter into the flour mixture until the pieces are about the size of large peas.
- Whisk 1/2 cup pumpkin puree, the buttermilk or cream, and 1 egg in a measuring cup. Add to the dry mixture and combine only until a shaggy dough forms.
- Turn the dough onto a floured surface, pat into a rectangle, and fold it in thirds like a letter. Turn, pat, and repeat the fold once.
- Divide the dough in half. Shape each half into a 3/4-inch-thick, 6-inch round and cut each into 8 wedges. Place 2 inches apart on parchment-lined pans and freeze while the oven heats.
- Preheat the oven to 400°F (204°C). Beat the remaining egg with 1 teaspoon water and brush it over the chilled wedges.
- Bake for 12 to 15 minutes, until golden. Transfer the pans to racks and let the scones cool.
- Mix the powdered sugar, remaining pumpkin puree, milk, and cinnamon into a thick smooth glaze. Drizzle over the scones and allow it to set.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Measure liquids and dry ingredients accurately.
- Nutrition information is an estimate per serving and varies by brand and optional toppings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 260 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 39 mg
Keywords: Pumpkin Scones, pumpkin recipes, fall recipes, easy recipes, Thanksgiving recipes