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Pumpkin Scones

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This pumpkin scones recipe is quick and easy to make, drizzled with a light vanilla glaze, and full of the best cozy pumpkin flavors.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon fine sea salt
  • 1/2 cup very cold salted butter,* diced or grated
  • 3/4 cup pumpkin purée
  • 1/3 cup buttermilk (or milk), plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons buttermilk (or milk)
  • 1/2 teaspoon vanilla extract
  • optional: 1/4 teaspoon ground cinnamon, ginger or cardamom

Instructions

  1. In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt until evenly combined.
  2. Add the diced butter and use a pastry cutter or two forks (or a food processor, see below) to cut the butter evenly into the dry ingredients until the mixture is crumbly and the butter forms no larger than pea-sized chunks.
  3. Add in the pumpkin purée, milk and vanilla extract. Then use a spatula to quickly and gently stir the mixture until no dry streaks remain. (Try to avoid over-mixing.)
  4. Turn the mixture out onto a flour-dusted surface and fold the dough over on itself a few times until it holds together and can form a ball. (The dough will be a bit sticky, so don't worry.) Pat the dough down flat into an 8-inch circle. Then use a large knife or bench scraper to slice the dough into 8 equal-sized pie wedges. (You may need to wipe off your knife between slices if the dough is sticky.)
  5. Transfer the wedges to a parchment-covered baking sheet, spacing them at least 2 inches apart. Then transfer the baking sheet to the freezer for 15 minutes or so while your oven heats. Heat the oven to 425°F.
  6. Briefly brush the top of each scone with a bit of buttermilk. Then transfer the baking sheet to the oven and bake for 13-15 minutes or until the scones are lightly golden on top and cooked through. Transfer to a wire baking rack to cool.
  7. In a small bowl, whisk together the glaze ingredients until combined. (If the mixture seems too thin, add more powdered sugar.) Then once the scones have cooled a bit, brush or drizzle the glaze on top of the scones. Serve and enjoy!

Notes

For best results, use very cold butter and handle the dough as little as possible to ensure tender scones. The dough may be sticky – dust your hands and work surface with flour. These scones store well in an airtight container at room temperature for 2-3 days or can be frozen for longer storage.

Nutrition

Find it online: https://www.rapidrecipes.blog/pumpkin-scones-recipe-gimme-some-oven/