I enjoy scones for breakfast so much, and since it's Fall, I'm making pumpkin spice scones!
My pumpkin scones are SUPER flaky, buttery, loaded with fall flavors, and topped with a sweet glaze.
Pumpkin Spice Scones
I just had these pumpkin spice scones in my local coffee last week, and I decided to make my own version of these spiced pumpkin scones since then. And I am so proud of how these scones turned out.
The key to making flaky scones is to use cold butter.
Also, I used heavy cream to give the scones richness and extra fluffiness. Which is something I am so proud of.
I flavoured these scones with pumpkin spice, and I added a little bit of ground cinnamon as well. Also, the topping glaze is PHENOMENAL.
My pumpkin spice scones are to die for; they are so delicious with a cup of Thyme Tea on breakfast or as snacks.
I LOVE to serve them also with a cup of Iced White Chocolate Mocha, Chocolate Bubble Tea or Strawberry Milk Tea (Boba).
You'll Need
Let's talk about the ingredients you need to make this recipe:
Flour. I use all-purpose flour. You may use gluten-free flour to make these scones gluten-free.
Pumpkin Puree. I used store-bought pumpkin puree; however, here is how you make homemade pumpkin puree.
Tip: Pumpkin pie filling differs from pumpkin puree; this recipe calls for pumpkin puree.
Sugar. I prefer light brown sugar. It sweetens the scones and makes them soft as well.
Baking Powder. It adds just the right amount of added lightness to the recipe.
Ground Cinnamon. The cinnamon ground gives a sweet and woody taste.
Pumpkin Spice. I love this spice so much; they always remind me of fall, and they go well with all my pumpkin recipes. It is a blend of fall spices such as ginger, nutmeg and cloves.
Salt. Just a tiny amount to enhance the flavor.
Butter. Butter gives an extra flavor and better texture. Use cold butter—or frozen butter—to achieve a better rise and flaky texture.
Egg. I use just 1 large egg.
Heavy Cream. Add more richness to these pumpkin scones.
Milk. Just 2 teaspoons to make the glaze.
“See the recipe card for full information on ingredients and quantities.”
How To Make Pumpkin Scones
Before starting, preheat the oven to 190°C/ 374°F and line a large baking sheet with parchment paper.
One (Prepare the dough): In a large mixing bowl, combine the flour, cinnamon, baking powder, salt and pumpkin spice.
Two: Add the cold butter to the flour mixture and mix using a pastry cutter or your fingers until the mixture forms crumbs.
Three: In another mixing bowl, whisk only ⅓ cup of heavy cream, pumpkin puree, egg, vanilla extract and brown sugar.
Four: Add the pumpkin mixture to the flour mixture, mix well until incorporated.
Five: With floured hands, work the soft dough into a ball as best as you can and transfer the scone dough onto a floured work surface; press and shape it into a circle (about 5-inch circle), then cut the dough into 8 equal wedges with a sharp knife or pizza cutter.
Tip: You don't want to overmix when it comes to the scone dough; only mix until the dough just comes together.
Six: Transfer the scones into the prepared baking sheet leaving at least 2-3 inches between each one.
Seven: Brush the scones with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar.
Eight: Bake for 15-18 minutes or until lightly browned. Remove from the oven and allow the scones to cool on a wire rack before adding the glaze.
Nine (Make the glaze): In a small mixing bowl, mix powdered sugar, vanilla extract and milk together, then drizzle over the scones.
More Pumpkin Recipes
- Fluffy Pumpkin Pancake Recipe
- Easy Pumpkin Bread Recipe
- Pumpkin Bundt Cake Recipe
- How To Make Pumpkin Puree From Scratch
- Pumpkin Sheet Cake With Cream Cheese Frosting
More scone recipes
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Recipe Card
Pumpkin Spice Scones
Equipment
Ingredients
- 2 cups plain flour
- ½ cup Pumpkin puree , canned
- ½ cup Light brown sugar
- 2 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin spice
- ¼ teaspoon Salt
- ½ cup Butter , cold, cut into small cubs
- 1 Egg
- 1 teaspoon Vanilla extract
- ⅓ cup + 2 Tablespoons heavy cream , divided
For The Glaze
- ½ cup Icing sugar
- 1 teaspoon Vanilla extract
- 2 teaspoon Milk
Instructions
- Preheat the oven to 190°C/ 374°F and line a large baking sheet with baking parchment paper.
- In a large mixing bowl, combine the flour, cinnamon, baking powder, salt and pumpkin spice.2 cups plain flour, 2 teaspoon Baking powder, 1 teaspoon Ground cinnamon, 1 teaspoon Pumpkin spice, ¼ teaspoon Salt
- Add the cold butter to the flour mixture and mix using a pastry cutter or your fingers until the mixture forms crumbs.½ cup Butter
- Now, In another mixing bowl, whisk only ⅓ cup of heavy cream, pumpkin puree, egg, vanilla extract and brown sugar.½ cup Pumpkin puree, ½ cup Light brown sugar, 1 teaspoon Vanilla extract, ⅓ cup + 2 Tablespoons heavy cream, 1 Egg
- Mix add the pumpkin puree mixture to the flour mixture, mix well until incorporated.
- With floured hands, work the dough into a ball as best as you can and transfer the dough onto a floured work surface; press and shape it into a circle, then cut the dough into 8 equal wedges.
- Transfer the scones into the baking sheet leaving at least 2-3 inches between each one.
- Brush the scones with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar.
- Bake for 15-18 minutes or until lightly browned.
- Remove from the oven and allow the scones to cool before adding the glaze.
Make the glaze
- In a small mixing bowl, mix powdered sugar, vanilla extract and milk together, then drizzle over the scones.½ cup Icing sugar, 1 teaspoon Vanilla extract, 2 teaspoon Milk
Katrine says
Delicious scone recipe and easy to make. I glazed it with melted white chocolate.