Double glazed and oh so moist, my pumpkin scones recipe is the autumn spiced treat your morning routine needs!
This time of year, there’s no shortage of pumpkin recipes — from the classic pumpkin pie to decadent pumpkin pie fudge. But I’m taking it one step further by making a treat that goes perfectly with your pumpkin spice latte! Pumpkin scones are sweet and soft and delightfully balanced with all your favorite fall spices, from nutty cinnamon to zesty ginger.
If you loved my pumpkin chocolate chip cookies, you’ll flip for these scones!
Who can say no to baked goods in the morning? And better yet — who can say no to pumpkin baked goods? Not me!
- The perfect way to start your day
- Delicious pumpkin baked right in
- ALL the spices!
- Great with a pumpkin spice latte
How To Make Pumpkin Scones Recipe
If you’ve never made scones before, let me walk you through it! It’s easier than you might think:
Start by preheating your oven and prepping a baking sheet with oil or parchment paper.
Mix your dry ingredients in a bowl. Then, using a pastry knife or fork, cut the butter into the dry ingredients until the mixture is crumbly.
In a different bowl, mix your wet ingredients. Fold the wet ingredients into the dry until the dough forms a ball.
Pat the dough onto a floured surface to form a 1″ thick rectangle. Cut the dough twice long-ways to make three equal sections. Then cut diagonally to get that iconic scone shape.
Bake until lightly brown, then cool.
While cooling, whip up your glazes by mixing sugar and milk. Only once your scones are cool do you put on the glaze! Otherwise, the glaze will melt right off.
Still feeling overwhelmed by the prospect of homemade pumpkin scones recipe? Don’t worry! I have more secrets to make you feel at ease.
This pumpkin scones recipe harnesses real pumpkin right in the mix for that savory pumpkin kick — no fake stuff here!
Pumpkin – The star of the show! Make sure you grab canned pumpkin puree, not canned pumpkin pie mix. The latter comes with all kinds of add-ins that’ll throw off your spice ratio.
Homemade Pumpkin – If you want to get really creative, you can even make your own pumpkin puree by buying a pie pumpkin and baking it!
Ginger – I can’t get enough spices come autumn! I love loading up on extra flavorings. Try adding some chopped crystallized ginger to your dough for an added gingery twist!
Half-and-Half – This recipe uses half-and-half, but you can easily substitute for different milk. Just know that it’ll change the fat content of your dough, so the finished product might be a bit dryer.
Tools to Make
Aside from a craving for pumpkin, you’ll need:
- Mixing bowls
- A pastry cutter
- A knife
- Rolling pin
- Parchment paper
These are great baking staples, so if you don’t have them, it’s smart to invest!
How Long Can You Keep These In The Fridge?
Since there’s delicious milk glaze on these pumpkin scones recipe, you’ll want to stick them in the fridge when you can. They’ll last in there, in a baggie or container, for up to a week.
Can You Freeze Them?
Yes! This is a great way to extend the life of your scones and have some grab and go breakfasts ready.
Store your pumpkin scones recipe in a bag or individually wrapped, and they’ll keep for up to three months in the freezer. To thaw, just toss them in the microwave or toaster oven!
Let’s play with the flavors of these pumpkin scones recipe!
- Try a different glaze. Get creative with glaze! Try using the glaze from my pumpkin bundt cake.
- Or get decadent with a frosting. Or use full-on frosting for a desserty treat, like the frosting in my pumpkin bars with cream cheese frosting or my utterly delicious pumpkin sugar cookies.
- Add nuts to the batter. Toss in some pecans or walnuts to get scones a la pumpkin crunch cake!
Looking for more pumpkin ideas? Once it’s fall, I just can’t get enough!
- 2 cups all-purpose flour
- 7 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 6 tablespoons cold unsalted butter cut into 1/4" cubes
- 1/2 cup pumpkin canned
- 3 tablespoons half-and-half
- 1 egg large
Powdered Sugar Glaze Ingredients
- 1 cup plus 1 tablespoon powdered sugar
- 2 tablespoons whole milk
Spiced Glaze Ingredients
- 1 cup plus 3 tablespoons powdered sugar
- 2 tablespoons whole milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
- Prep. Preheat oven to 425°F. Lightly oil a baking sheet or line with parchment paper.
TO MAKE THE SCONES:
- Dry ingredients. Combine flour (2 cups), sugar (7 tablespoons), baking powder (1 tablespoon), salt (1/2 teaspoon), and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter (6 tablespoons) into the dry ingredients until the mixture is crumbly and no chunks of butter are obvious. Set aside.
- Wet ingredients + combine. In a separate bowl, whisk together pumpkin (1/2 cup), half and half (3 tablespoons), and egg (1). Fold wet ingredients into dry ingredients. Form the dough into a ball.
- Shape + bake. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on the prepared baking sheet. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on a wire rack to cool.
TO MAKE THE PLAIN GLAZE:
- Mix + glaze. Mix the powdered sugar (1 cup) and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone. As the white glaze firms up, make the spiced icing.
MAKE THE SPICED ICING:
- Mix + drizzle. Whisk the powdered sugar (1 cup), cinnamon (1/4 teaspoon), nutmeg (1/8 teaspoon), ginger (1 pinch), and cloves (1 pinch) together in a bowl. Add only as much milk as needed to achieve a thick, drizzle. (I used 1 tablespoon). Drizzle thicker icing over each scone and allow it to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk/spoon.
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- Keep Them Tender: One of the keys to a tender scone is not overworking the dough. Mix just until the dough comes together. It will have lumps. That's no problem and is as it should be!!
- Flour: Be sure to measure the flour using the spooning method to get the correct amount.
- Butter: Using cold butter helps to make them tender.
- Cutting in butter: For cutting the butter into the flour prefer using a pastry blender. If you don't have one you can use two knives, I think that a food processor slightly overworks the dough slightly.
- Pumpkin: Make sure you grab canned pumpkin puree, not canned pumpkin pie mix. The latter comes with all kinds of add-ins that’ll throw off your spice ratio.
- How Long Can You Keep This In The Fridge? Since there’s milk in the glaze on these scones, you’ll want to stick them in the fridge when you can. They’ll last in there, in a baggie or container, for up to a week.
- How to Freeze: Extend the life of your scones and have some grab-and-go breakfasts ready. Store in a resealable bag or individually wrapped, and they’ll keep for up to three months in the freezer. To thaw, just toss them in the microwave!
- Make-Ahead Tips: You can make the dough ahead of time, place the shaped scones on the baking sheet, and cover, and keep it in the fridge overnight.
Source: Loving Life