Easy Pumpkin Scones Recipe
Easy Pumpkin Scones Recipe - Soft and delicious, almost like Starbucks Pumpkin Scones but much better!!! Follow easy step by step recipe instructions to make this yummy goodness.
Servings: 10
Calories: 313kcal
Equipment
Ingredients
- 2 cups all purpose flour
- ⅓ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 egg
- ¼ teaspoon salt
- ½ cup pumpkin puree
- 3 tablespoons milk
- ½ cup butter
- 2 teaspoons vanilla extract
- 1 cup powdered sugar for glaze
- 2 tablespoons milk start with 2 tblsp then add more if needed until smooth texture
- hazelnuts roasted, for garnish
Instructions
- Preheat oven to 400F. Prepare a baking sheet. In a mixing bowl combine flour, baking soda, baking powder, salt, sugar, cinnamon & pumpkin pie spice. Add cubed butter. Using hands mash the butter into flour mixture until combine.
- In second bowl add pumpkin puree, egg, milk and vanilla extract. Give it a whisk until all ingredients combine. Add mixture to dry ingredients and mix it with a spoon until it forms a dough.
- Sprinkle some flour on the table and knead the dough 3 times until it comes together. Roll the dough into circle, 1 inch thick. Using pizza cutter, slice the dough into triangles.
- Place mini pumpkin scones onto prepared baking sheet and bake for 10-12 minutes or until the toothpick comes out clean when inserted inside the pumpkin scone.
- While scones are baking lets prepare our glaze.
In a small bowl whisk confectioners sugar and milk until smooth.
- Cool pumpkin scones for 10 minutes. Using whisker drizzle glaze on each scone and garnish with chopped roasted hazelnuts. Let the glaze turn hard before serving. Enjoy!
Video
Notes
- Cold butter is key: Use chilled butter and work it into the flour quickly. This helps create flaky, tender scones.
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling (which contains added sugar and spices).
- Don’t overmix: Mix the dough just until it comes together. Overworking it can make the scones dense instead of light.
- Shaping tip: For even baking, roll the dough into a circle about 1-inch thick, then cut into equal wedges with a sharp knife or pizza cutter.
- Extra flavor: Add mini chocolate chips, dried cranberries, or chopped pecans into the dough for variety.
- Glaze texture: Start with 2 tablespoons of milk for the glaze, then add more a teaspoon at a time until you reach your preferred drizzling consistency.
- Serving suggestion: These scones pair perfectly with coffee, tea, or hot apple cider for a cozy fall treat.
- Storage: Store scones in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Warm slightly before serving.
- Freezing: Freeze unglazed scones in a single layer, then transfer to a freezer bag. Reheat in the oven at 350°F for 8–10 minutes, then glaze before serving.
Nutrition
Calories: 313kcal | Carbohydrates: 52g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 208mg | Potassium: 118mg | Fiber: 1g | Sugar: 32g | Vitamin A: 2221IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg