Description
Delicious pumpkin scones filled with comforting flavors of pumpkin and spices, perfect for fall.
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
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined.
- Add the diced butter and use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture looks crumbly.
- Add the pumpkin purée, milk, and vanilla extract. Gently stir until no dry streaks remain.
- Turn the mixture onto a floured surface and fold the dough a few times until it holds together. Pat the dough into an 8-inch circle.
- Slice the dough into 8 equal wedges and transfer to a parchment-lined baking sheet.
- Freeze the scones for about 15 minutes while preheating the oven to 425°F.
- Brush the tops with buttermilk and bake for 13-15 minutes until lightly golden.
- Cool on a wire rack and glaze if desired before serving.
Notes
Use very cold butter for flaky scones. Store in an airtight container for 1-2 days at room temperature or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: pumpkin, scones, fall, dessert, baking