These Pumpkin Scones are so easy to make and have the best flavor!
My daughter has been going crazy with the pumpkin recipes lately. I haven't gotten them all posted yet, but I am working on it. She has made pumpkin gnocchi and pumpkin bread, and now — she has made these delicious pumpkin scones.
I love how festive and full of fall flavors these scones are. They go great with coffee — and the best part is, they are not super hard to make.
How to Make Pumpkin Scones
Honestly, if you are going to try your hand at making something for the first time, make scones. They are so easy even a 17-year-old can do them.
The main thing to remember when making recipes like this is to keep your butter as cold as possible once it has been added to the recipe. After rolling them out and placing them on the baking sheet, you can place them in the fridge for about 20 minutes to allow the butter to get cold again.
Also, try to avoid over-mixing the dough as much as possible too. Both of these steps will help to ensure that the scones have a more light and flaky texture and will make them irresistible.
Check out these other delicious pumpkin recipes
For the scones
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 stick cold unsalted butter
- 1/2 cup pumpkin puree
- 3 tablespoons half and half
- 1 large egg
- 2 teaspoons vanilla extract
For the Simple Sugar Glaze:
- 1 cup powdered sugar, sifted
- 1 to 2 tablespoons half and half
- 1 tsp vanilla bean paste
- Preheat the oven to 400ºF. Line a large baking sheet or two small baking sheets with parchment paper or a silicone baking mat.
- Make Scones: Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together until blended.
- Cut the butter into small cubes then scatter over the flour mixture. Use two knives or a pastry cutter to “cut” the butter into the flour until the mixture resembled coarse cornmeal with a few pea-sized bits of butter, about 5 minutes.
- In a separate bowl, whisk the pumpkin puree, half and half, egg, and vanilla extract until blended. Stir into the flour and butter mixture until a soft dough forms.
- Transfer the dough to a floured surface. Knead three to four times until it comes together.
- Pat the dough into a 10-inch by 7-inch rectangle (a rolling pin can be used here). Cut the rectangle in half lengthwise then cut it into 4 even pieces crosswise, making eight rectangles. Cut each rectangle into two triangles, making 16 scones.
- Place the scones on the baking sheet and place in the fridge for about 20 minutes to allow the butter to get cold again.
- Bake Scones for 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely.
- Glaze Scones: Once the scones have cooled, make the glazes.
- To make the simple sugar glaze, add the sugar and vanilla bean paste to a medium bowl then add one tablespoon of half and half. Stir then judge the consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick, add a little more half-and-half (a little goes a long way, here). If it is too thin, add a little more powdered sugar.
- Dip each cooled scone directly into the glaze then place the glazed side up back onto the cooling rack.
- Wait 15 minutes or until the glaze has set then enjoy!
Amount Per Serving: Calories: 194Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 121mgCarbohydrates: 31gFiber: 1gSugar: 18gProtein: 2g