Description
These tender, flaky Pumpkin Scones are filled with warm fall spices and real pumpkin purée, then finished with a sweet vanilla glaze. They’re perfect for breakfast, brunch, or an afternoon treat with your favorite hot beverage.
Ingredients
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
For the glaze: 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
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
- Cut the cold butter into the dry ingredients using a pastry cutter, two forks, or a food processor until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Add the pumpkin purée, buttermilk, and vanilla extract. Stir gently until no dry streaks remain, taking care not to overmix.
- Transfer the dough to a lightly floured surface, fold it a few times until it comes together, and pat it into an 8-inch circle.
- Cut the dough into 8 equal wedges.
- Place the wedges on the prepared baking sheet about 2 inches apart and chill in the freezer for 15 minutes.
- Brush the tops lightly with buttermilk.
- Bake for 13 to 15 minutes, or until lightly golden and baked through.
- Cool the scones on a wire rack.
- Whisk together the glaze ingredients until smooth, then drizzle or brush over the slightly cooled scones before serving.
Notes
Keep the butter very cold for the flakiest texture.
Avoid overmixing the dough to ensure tender scones.
Fold in chocolate chips, chopped pecans, walnuts, or dried cranberries for delicious variations.
Substitute the vanilla glaze with a maple glaze for extra autumn flavor.
Sprinkle coarse sugar on top before baking for added crunch.
Freeze unbaked wedges and bake directly from frozen, adding a few extra minutes to the baking time.
Store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
Reheat in a 300°F oven for 5 to 8 minutes or microwave for 15 to 20 seconds.
Nutrition
- Serving Size: 1 scone
- Calories: 340 kcal
- Sugar: 18 g
- Sodium: 330 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
