Easy Pumpkin Scones with Cinnamon Glaze

Name: Easy Pumpkin Scones with Cinnamon Glaze
Prep time: 16 min
Cook time: 15 min
Total time: 31 min
Yield: 6 -8 scones
Ingredients: 2 cups all-purpose flour; ½ cup sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 ½ teaspoons pumpkin spice; 6 tablespoons butter; ½ cup pumpkin puree; 3 tablespoons Half & Half; 1 large egg; ½ cup powdered sugar; 3 teaspoons milk; ½ teaspoon ground cinnamon; ⅛ teaspoon pumpkin spice

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Prep Time
16 mins
Cook Time
16 mins
Total Time
31 mins
Servings
6 -8 scones
Calories
294 kcal
Course
Dessert
Cuisine
American

Easy Pumpkin Scones with Cinnamon Glaze

Iris Warren

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These pumpkin scones have just the right amount of pumpkin spice and a drizzle of cinnamon glaze for a heavenly treat on a crisp autumn day.

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Ingredients

Servings

For the scones:

2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 ½ teaspoons pumpkin spice
6 tablespoons butter frozen
½ cup pumpkin puree
3 tablespoons Half & Half
1 large egg

For the cinnamon glaze:

½ cup powdered sugar
3 teaspoons milk
½ teaspoon ground cinnamon
⅛ teaspoon pumpkin spice

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Instructions

For the scones:

Preheat the oven to 425F and line a baking sheet with parchment paper or lightly grease a scone pan.
Combine the flour, sugar, baking powder, salt, and spices inside a sifter and sift onto a large bowl or the bowl of your stand mixer. Stir to combine.
Using a cheese grater, grate the frozen butter into the dry mixture. Combine shredded butter and dry ingredients with your hands until there are no large lumps.
In a medium bowl, whisk the pumpkin puree, half & half, and egg until combined.
Fold the wet ingredients into the dry ingredients and mix until just combined. If using a mixer, turn it on low. Be careful not to overmix, the dough should be a bit sticky and not dry.
Transfer the dough onto a lightly floured surface and make a large round circle about 1-inch thick.
Using a knife, cut the dough into 6 or 8 triangles, place them onto the lined baking sheet, or spoon the dough into the scone pan.
Bake the scones for 14 to 16 minutes until they are light brown. Remove from the oven and allow them to cool down before drizzling with the cinnamon glaze.

For the glaze:

In a medium bowl, whisk the powdered sugar, milk, and spices until smooth.
Once scones have cooled, drizzle with the glaze. Allow the glaze to harden and enjoy.

Notes

Out of pumpkin spice? Mix: ½ teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon ground cloves + ¼ teaspoon ground ginger.
teaspoon ground cinnamon +
½ teaspoon ground nutmeg +
¼ teaspoon ground cloves +
¼ teaspoon ground ginger.
Keep a stick of butter in the freezer for making scones. If you don’t have one, make sure your butter is very cold; otherwise, it will be very difficult to grate.

Nutrition Information

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Serving 1scone Calories 294kcal (15%) Carbohydrates 47g (16%) Protein 4.6g (9%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 48mg (16%) Sodium 163.3mg (7%) Fiber 1.6g (6%) Sugar 21g (42%)