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basket of pumpkin scones

Pumpkin Scones

These golden pumpkin scones are the perfect fall treat. Made with the quintessential spices of fall, including cinnamon, ginger, allspice, and nutmeg, and cloves. Then drizzled with glaze and topped with candied pecans.
5 from 1 vote
Prep Time 15 mins
Course Breakfast
Servings 8 large or 16 small

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup brown
  • 2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon all spice
  • 1/4 teaspoon cloves
  • 1/2 cup cold butter diced
  • 1/2 cup canned pumpkin
  • 5-7 tablespoons heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Glaze

  • 1 cup confectioners sugar
  • 2-3 tablespoons milk
  • 1 tablespoon soft butter

Instructions
 

  • 1. Line a baking sheet with parchment paper, set aside.
    2. Preheat the oven to 400.
    3. In a large bowl combine the flour, brown sugar, baking powder, spices and salt. Cut in the butter until the mixture resembles coarse crumbs. You can use a pastry blender or two knives to do this.
    4. In another bowl, whisk the eggs, pumpkin and 5 tablespoons of heavy cream. Add to the dry ingredients and mix until just moistened. The dough shouldn't be went but should hold together, if it is too dry add a little more cream.
    5. Pour the dough out onto a heavily floured surface and form a circle. I made two circles so that I could make smaller scones.
    6. Using a bench scraper or a sharp knife cut each circle into 8 wedges. Add the wedges to the parchment lined pan. Make sure to leave room between the scones as they will expand.
    7. Using a pastry brush, and the leftover cream baste the scones with the heavy cream. If you are not making the glaze sprinkle with granulated sugar.
    8. Bake at 400 for 12-15 minutes for the mini-scones and 20-25 minutes for the large scones. You want the scones to be golden and not over cooked. You can check for doneness with a toothpick as well.
    9. Remove from oven and let cool.
    10. While waiting for the scones to cool mix together the softened butter, milk and powdered sugar until you have a glaze.
    11. Drizzle the scones with the glaze and sprinkle with chopped candied or plain pecans.

Notes

Do not over mix the dough or the scones will be tough.
You can use 2 teaspoons of pumpkin pie spice instead of individual spices. 
If you do not feel like making the glaze, sprinkle the scones with sugar before you bake them. 
Serve warm or at room temperature. 
Leftovers can be wrapped or stored in an air-tight container. 
Keyword pumpkin scones, scones