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pumpkin spice scones on plate

Pumpkin Spice Scones

Amber Bondar
These pumpkin spice scones are made with pumpkin puree, cold butter, and warm pumpkin spice for a tender, bread-like biscuit texture rather than a fluffy cake-style crumb. The lightly sweetened scones are finished with an optional spiced icing drizzle and make a simple fall breakfast, brunch, or coffee break bake.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Canadian
Servings 8 Scones
Calories 242 kcal

Equipment

  • mixing bowl
  • Small Mixing Bowl
  • measuring cup
  • Teaspoon
  • Tablespoon
  • baking sheet
  • Wire Cooling Rack

Ingredients
  

The Pumpkin Scones

  • 2 Cups All-Purpose Flour
  • 4 Tsp Baking Powder
  • 3 Tsp Sugar
  • 1 Tsp Salt
  • ¼ Cup Butter Cold, Cubed
  • 2 Lrg Eggs
  • 1 Tsp Pumpkin Spice Blend
  • ¼ Cup Pumpkin Puree
  • 4 Tbsp Milk +More If Needed

The Pumpkin Spice Icing

  • 2 Tbsp Milk Or Cream
  • 1 Cup Icing Sugar
  • ½ Tsp Vanilla Extract
  • ½ Tsp Pumpkin Spice Blend

Instructions
 

The Pumpkin Scones

  • Preheat your oven to 425°F (220°C)
  • In a mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
    2 Cups All-Purpose Flour, 4 Tsp Baking Powder, 3 Tsp Sugar, 1 Tsp Salt
  • Add the cubed cold butter to the dry ingredients. Using a pastry cutter, blend the butter until the mixture resembles coarse crumbs.
    ¼ Cup Butter
  • Add the eggs, pumpkin puree, and pumpkin pie spice to the mixture. Stir gently with a spoon to combine. The dough will be slightly dry.
    2 Lrg Eggs, 1 Tsp Pumpkin Spice Blend, ¼ Cup Pumpkin Puree
  • Gradually add the milk to the dough, mixing gently until just combined. Add enough milk until the dough is not overly dry.
    4 Tbsp Milk
  • Turn the dough out onto a lightly floured surface. Gently work the dough, adding flour as needed until it is no longer sticky. Form the dough into a ball.
  • Flour a sharp, large knife. Cut the dough ball into eighths (triangular wedges).
  • Place the scone wedges on a baking sheet (no parchment paper needed). Bake for 30 minutes or until they are golden brown.
  • Transfer the baked scones to a wire rack to cool. Allow them to cool nearly completely before adding icing.

The Pumpkin Spice Icing

  • In a small bowl, mix the icing sugar, milk or cream, pumpkin spice, and vanilla extract until smooth.
    2 Tbsp Milk, 1 Cup Icing Sugar, ½ Tsp Vanilla Extract, ½ Tsp Pumpkin Spice Blend
  • Drizzle the icing over each cooled scone in a back-and-forth motion.

Notes

 

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Keep the butter cold until you are ready to work it into the flour.
  • Add the milk gradually. The dough should come together but remain fairly firm rather than wet or sticky.
  • Avoid overworking the dough; too much mixing can make the scones tough.
  • The scones are done when the bottoms are golden brown, the tops no longer look moist, and the surface springs back lightly when pressed.
  • The spiced icing is optional. Let the scones cool before drizzling so the icing does not melt into the surface.
  • Store cooled scones in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • For freezing, freeze the scones without icing. Thaw at room temperature and add the icing after they have completely thawed.

Nutrition

Calories: 242kcalCarbohydrates: 42gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 554mgPotassium: 71mgFiber: 1gSugar: 17gVitamin A: 1389IUVitamin C: 0.4mgCalcium: 143mgIron: 2mg
Keyword breakfast, brunch, fall desserts, low sugar, pumpkin, pumpkin spice, scones
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