Description
Enjoy these easy and moist pumpkin scones, perfect for a fall breakfast or treat. They are lightly spiced and can be topped with a simple glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- Optional glaze: 1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick disc.
- Cut the disc into 8 wedges. Place the wedges on the prepared baking sheet.
- Bake for 15-18 minutes, or until golden brown.
- Let the scones cool on a wire rack.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled scones.
Notes
- Ensure your butter is very cold for the best scone texture.
- You can add chopped nuts or chocolate chips to the dough for extra flavor.
- For a richer flavor, use heavy cream instead of milk.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (without glaze)
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
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