Pumpkin Scones

Homemade scones that taste better than the coffee shop scones! Tender Pumpkin Scones brushed with a sweet glaze and drizzled with a cinnamon glaze.

I sent my husband to Starbucks last weekend after listening to him whine all morning about how cold he was and how bored he was and omg, 3-day weekends are really long sometimes. But anyway, off to Starbucks he went, with a gift card in hand (that was supposed to be for his Christmas stocking but I was desperate), and as he was walking out the door I shouted “Get me the best looking pastry they have!” And he came home with a pumpkin scone.

At first I was confused. Out of everything in the pastry case, he chose a scone? A dry little scone? I mean, when was the last time he saw me choose a scone when there’s muffins and doughnuts and danishes to choose from?!

But then I tried it. And it was amazing. It was soft, the glaze was not overly sweet, and it had just the right amount of pumpkin. I refused to share with my kids. Then I asked if he wanted to go back out (in the snow) to get me another one. (He said no. With a few curse words.)

These scones taste exactly like the Starbucks ones – but you get to attack them as soon as they come out of the oven which makes them even better! Hot scones with a teeny bit of butter? These didn’t last 24 hours in our house!

Ingredients

• All-purpose flour
• Sugar
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Ground ginger
• Cold butter
• Canned pumpkin
• Half-and-half
• Egg
• Powdered sugar
• Milk

Instructions

• Preheat oven to 425F; line a baking sheet with parchment
• Whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger
• Cut the butter into small pieces and use a pastry blender to cut it into the flour mixture; set aside
• In a separate bowl, whisk together pumpkin, half-and-half, and egg
• Fold the wet ingredients into the dry ingredients until just combined
• Turn dough onto a lightly floured surface and press into a rectangle
• Use a sharp knife to cut the dough into triangles
• Transfer to the prepreaed pan and bake for 15 – 18 minutes or until golden brown
• Remove from oven and cool completely before glazing
• To make the glaze, whisk together powdered sugar and milk.
• Use a pastry brush to glaze the tops of the scones; let the glaze firm up before you add cinnamon glaze
• To make the cinnamon glaze, whisk together powdered sugar, milk, and cinnmon
• Use the whisk to drizzle the glaze over the tops of the scones
• Let the glaze firm up before serving

How Long Are Homemade Scones Good For?

These pumpkin scones will be fine at room temperature for 2 days or in the refrigerator for up to 5 days. Make sure to store them in an airtight container to keep them fresh for as long as possible.

If you are serving these days after baking them, I recommend warming them up for a few minutes in the oven so they get their crispness back.

More Scones Recipes

• Cheesy Bacon Scones
• Lemon Poppy Seed Scones
• Cranberry Orange Scones
• Pumpkin White Chocolate Scones
• Irish Soda Bread Scones
• Cinnamon Raisin Scones

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Yield: about 8 scones

Pumpkin Scones

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Ingredients

• 2 cups all purpose flour
• ⅓ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 6 tablespoons cold butter
• ½ cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons milk
• For the cinnamon glaze:
• 1 cup powdered sugar
• 2 tablespoons milk
• ¼ teaspoon ground cinnamon

Instructions

1. Preheat your oven to 425F. Line a baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Cut the butter into small pieces (or use a grater to grate the butter) and cut it into the flour mixture with a pastry cutter or 2 knives. Set aside.
3. In a separate bowl, whisk together pumpkin, half and half, and egg.
4. Fold the wet ingredients into the dry ingredients until just combined. Turn out onto a lightly floured surface. Divide the dough into 2 and press (or roll) one piece into about a 12 x 4 x 1 rectangle. Use a pizza cutter or sharp knife to cut the dough into triangles.
5. Transfer to the prepared pan and bake in preheated oven for 15-18 minutes, or until light brown. Remove to a cooling rack and cool completely before glazing.

To make the glaze:

1. Whisk together the powdered sugar and milk. Use a pastry brush to to glaze the tops of the scones. Let the glaze firm up before you add the cinnamon glaze

To make the cinnamon glaze:

1. Whisk together the powdered sugar, milk, and cinnamon. Use the whisk the drizzle the glaze over the tops of the scones. Let this glaze firm up before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pastry Blender
• 
  Pumpkin Puree
• 
  Parchment Paper
• 
  Rimmed Baking Sheet

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 357Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 402mgCarbohydrates: 63gFiber: 2gSugar: 36gProtein: 5g

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