Pumpkin Spice Scones With Spiced Icing Drizzle

It’s the height of pumpkin spice season, which means baking up a fresh batch of these pumpkin-spiced scones is the perfect breakfast treat or to enjoy with a hot cup of coffee. The scone dough is simple enough to make and spiced with our own pumpkin spice blend. You will love that this recipe is lower in sugar than most baked pumpkin treats and is a great way to use leftover pumpkin puree. The fluffy pumpkin scones look festive, sitting prettily on the wire baking rack as the spiced icing drizzle sets. Enjoy a batch of these delicious pumpkin scones this fall season. 

I love a good scone, but it’s probably the British in me coming through. My grandfather was a Brit who emigrated to Canada after World War II. Although I never got to meet him, I enjoyed the British holiday traditions handed down, along with all the tasty foods accompanying the seasons. This fall, I decided to bake something pumpkin without so much sugar. The spiced icing drizzle is optional if you watch your sugar intake. In fact, I think these pumpkin scones served warm with pumpkin butter would also be delightful. 

​If you love scones, too, save our rhubarb scones for spring!

Why You Will Love This Simple Homemade Scone.

It’s Low-sugar. With just a few teaspoons of sugar in the dough, these scones are a great option for those who aren’t into heavy sweets.

Warmly Spiced Fluffy Texture. Each delicious scone has the perfect balance of pure pumpkin and pumpkin spice, making it a fluffy treat everyone will love. 

One Bowl Recipe. What can be easier than a baking recipe that doesn’t dirty many dishes? That’s why you will love this easy one-bowl recipe. 

Let’s Get Started Making This Pumpkin Scone Recipe

Preheat oven to 425F

You only need one bowl to make this tasty scone recipe. In a mixing bowl, measure the flour, sugar, baking powder, and salt. Mix that together well before adding the cold butter cubed. It’s important to use cold butter when making scones. Cold butter helps to increase the flakiness as well as to make for a tender crumb. 

Use your pastry cutter tool to blend the butter into the dry ingredients. This method ensures that you don’t overwork the dough and keeps the butter chilled so that it can create light, flaky layers. 

Once the butter has been cut in and the mixture resembles coarse crumbs you will want to add the eggs, pumpkin puree, and pumpkin pie spice blend . Mixing with a spoon, work the scone dough, which will be slightly on the dry side. Add the milk to the scone batter a bit at a time. Continue to work the dough gently to keep it from being too stiff. Once all the milk has been added, turn the dough out onto a lightly floured surface to work it. Work it gently, adding more flour to the dough until it is no longer sticky. Work the dough into a ball of dough.

Now flour a sharp, large knife and evenly cut the dough ball into eighths. The next step is baking, of course. Here’s where you can vary the recipe if you wish. You can brush the surface with egg white and then sprinkle with coarse granulated sugar if you like. Or leave it plain, as I did, to add the spiced icing drizzle afterward. 

Bake the pumpkin scones on a baking sheet for 30 minutes. You won’t need any parchment paper for the baking sheet, as the scones will not stick. If you’ve decided to roll the dough and cut rounds instead of making wedges, you may need to adjust the baking time. Remove the baked scones from the oven once they have baked to be no longer moist in appearance. The base of the scone will turn golden brown when thoroughly baked. Because we baked these as triangular slices of dough, we want to be sure they have been baked so there are no unpleasant doughy bits. Poke the surface of the scones. They should yield slightly and bounce back after a light poke. 

​Transfer your baked scones to a wire rack to cool. You want the scones to be nearly cooled before adding any icing drizzle. If you try to add it too soon, it will simply melt right off. 

Make the spiced icing drizzle in a small bowl. Add the icing sugar, milk or cream, pumpkin spice, and half a teaspoon of vanilla extract. Mix it well and let it drizzle a tablespoon in a back-and-forth motion over the top of each scone. 

Serve the scones warm from the microwave or toaster oven with a cup of tea or coffee for breakfast, brunch, or snack time. The fall spices are a pleasant reminder of pumpkin season. 

Ingredients:

All-Purpose flour: I used all-purpose flour as the base of the scone. It results in a tasty, fluffy, warm scone that is delicious with the spiced glaze. This flour is also the most economical for baking, which can be important to those who bake a lot. 

Baking Powder: This ingredient is the agent that helps the scones rise up fluffy. 

Sugar: The added sugar is needed to sweeten the dough and distinguish it from a biscuit. Sugar also helps with the texture of the scones and develops that lovely golden crust on the base. 

Salt: Using salt in the scone is essential to enhance flavor and balance the sugar so that the scone dough isn’t too flat.

Butter: I used salted butter in the scone, which helped create a flaky texture while adding an essential balance of flavor. 

Eggs: I bake with large eggs only. Eggs add structure and help bind ingredients together, creating a richer scone dough.

Pumpkin Puree: Using real pumpkin puree adds moisture and classic pumpkin flavor to the scone. 

Milk: This ingredient adds moisture to make a more cohesive dough. Milk also aids in the scone’s structure, texture, and flavor.

Vanilla: Adds flavor to the icing, enhancing its overall taste.

Icing Sugar: Provides the primary base of the icing; its fine texture allows it to dissolve quickly, creating a smooth consistency that sets as it dries.

Milk: Acts as a liquid to help dissolve the icing sugar and achieve the desired drizzling consistency.

Pumpkin Spice: This spice blend is perfect to enhance the natural pumpkin flavor while adding warmth to each mouthful.

Substitutions And Add-In Suggestions For The Best Pumpkin Scones:

All-Purpose Flour: You can make these gluten-free by using a 1:1 ratio for the flour with a product like Bob’s Red Mill.

 Baking Powder: This can be replaced if absolutely necessary. We’ve all been there: Gung-ho to bake only to realize we are out of baking powder. Baking soda + acid: Use ¼ tsp baking soda plus ½ tsp lemon juice or vinegar for every 1 tsp baking powder. Adjust according to your recipe.

Sugar: Use brown sugar if you want a deeper caramel flavor. A simple 1:1 ratio will work.

Salt: -Remains-

​Butter: You can use unsalted butter or even a margarine to bake scones.

Eggs: You can omit the eggs and increase the amount of pumpkin puree. Add 1/4 cup more puree for each egg in the recipe.

Pumpkin Puree: Pumpkin should be used to make these pumpkin-spiced scones. However, sweet potato or butternut squash puree would be a close second. 

Milk: This is staple in most homes however if you find yourself with a bit of a heavy cream and want to use it up, this would be a good way to do so.

Vanilla: If you don’t have any, you can omit it. Replacements could include almond or maple for another flavor profile in the icing.

​Icing Sugar: -Remains-

​Pumpkin Spice: If you want to enjoy a less nutmegy flavor, try using just cinnamon in the icing mixture. Alternatively, omit it for a straight vanilla glaze. 

Expert Tips, Serving And Storing Suggestions For The Pumpkin Spiced Scones:

Tip #1: Always use cold butter.  Making scones cold butter helps increase flakiness and creates a tender crumb; the cold temperature ensures the butter stays solid while baking, leading to light and airy layers.

Tip #2: Mix The Dough Gently. Don’t overwork the dough which can result in a tough scone. When incorporating the wet ingredients, add milk gradually and mix just until combined to maintain a delicate texture.

Tip #3: Bake Until They Are Golden Brown. When done they should no longer appear moist. To test for done, lightly poke the surface of the scones; they should yield slightly and bounce back, ensuring there are no unpleasant doughy bits.

These easy pumpkin scones, with pumpkin purée, are perfect for serving warm with a cup of coffee or tea at snack time. They are a delightful fall treat reminiscent of Starbucks pumpkin scones. With their moist texture and spiced icing, they offer the best fall flavor and are an excellent addition to your collection of pumpkin recipes.

Place your pumpkin spiced scones in an airtight container on the counter for up to three days or in your fridge for five days to maintain their freshness. For more prolonged storage, freeze the uniced scones in a freezer bag; thaw at room temperature and add the icing for a fresh, delicious finish.

If you enjoyed these fluffy pumpkin-spiced scones, please take a moment to rate the recipe and share your thoughts! Your feedback helps others discover this delicious treat.