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5.0 from 33 votes

Easy Pumpkin Scones

These Spiced Pumpkin Scones are fluffy and easy to make. Pumpkin puree and warming spices give them the taste of a pumpkin spice latte!

Prep Time
8 mins
Cook Time
8 mins
Total Time
20 mins
Servings: 8
Calories: 308 kcal
Course: Dessert
Cuisine: British

Ingredients

  • 6 tablespoons pumpkin puree (canned or see below to make your own from squash)
  • 2 ¼ cups (275g) all-purpose flour (plain flour)
  • 2 teaspoons baking powder
  • ½ cup (100g) sugar
  • ½ teaspoon ground cinnamon *alternatively, use 1 ½ teaspoons pumpkin pie spice instead of all the individual spices.
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ⅓ cup (80g) cold butter cut into small cubes
  • 3 tablespoons milk plus extra for brushing
  • 1 large free-range egg
For the vanilla glaze
  • ¾ cup (75g) powdered icing sugar
  • 1 teaspoon vanilla extract
  • 3 teaspoons milk

Instructions

    Cup of Yum
  1. Preheat oven to 425°F / 220°C. Line or grease a baking sheet.
  2. Sift the flour, sugar and spices into a bowl.
  3. Using your fingertips, rub the cubes of cold butter into the flour mixture with your fingertips until the mixture has the consistency of coarse breadcrumbs.
  4. In another bowl, lightly mix together the pumpkin, milk and egg.
  5. Pour the wet ingredients into the dry ingredients and stir to combine. Form a ball with the dough, adding a little more flour if the dough is too sticky.
  6. On a lightly floured countertop, form the dough into a circle approximately ½ inch thick. Cut into 8 wedges. Place on the baking tray and brush with a little milk.
  7. Bake for 12 minutes or until risen and lightly golden. Cool on a wire rack.
  8. Meanwhile, mix all the glaze ingredients together, then drizzle onto the cooled pumpkin scones.

Notes

  • When looking for a pureed pumpkin, make sure you don’t buy pumpkin pie filling as that already contains spices and sugar.
  • The scones should be cooled completely before adding vanilla glaze as adding it while they are warm will cause them to slide off and melt.
  • When forming the scone dough, it’s very important to make sure you use cold butter in the recipe.
  • Warm butter will melt into the flour and will not create a scone texture.
  • To make your own pumpkin puree; simply peel, cube, and steam or roast pumpkin or butternut squash. Allow it to cool and then puree with a handheld stick blender or food processor until smooth.
  • Instead of the individual spices, use 1 ½ teaspoons of Pumpkin Spice Blend.

Nutrition Information

Calories 308kcal (15%) Carbohydrates 53g (18%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 42mg (14%) Sodium 81mg (3%) Potassium 185mg (5%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 2030IU (41%) Vitamin C 1mg (1%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 308

% Daily Value*

Calories 308kcal 15%
Carbohydrates 53g 18%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 42mg 14%
Sodium 81mg 3%
Potassium 185mg 4%
Fiber 1g 4%
Sugar 24g 48%
Vitamin A 2030IU 41%
Vitamin C 1mg 1%
Calcium 68mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.