Pumpkin Scones
User Reviews
5
Pumpkin Scones
Description
These Pumpkin Scones are made by blending dry ingredients including flour, cornstarch, dark brown sugar, baking powder, baking soda, salt, and warm spices like cinnamon, ginger, nutmeg, and clove. Chilled butter is pulsed into the dry mix to create coarse crumbs. Wet ingredients such as pumpkin puree, beaten egg, and buttermilk combine with the crumbly mix to form a soft dough.
The dough is shaped into a disk, cut into triangular wedges, and baked until golden and risen. Baking briefly ensures the scones remain tender with a slightly crisp edge. Once cooled, a glaze made from powdered sugar, buttermilk, and vanilla is spread over the scones. Toasted pecans add crunch and nutty flavor on top.
This recipe captures seasonal pumpkin flavor balanced with warm spices and a smooth vanilla glaze. The combination of textures—crumbly scone interior with glossy, nutty glaze—delivers satisfying mouthfeel. The scones are best enjoyed fresh but can be stored briefly at room temperature.
Ingredients
dry ingredients
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/3 cup dark brown sugar packed
- 3/4 Tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon heaping
- 1/4 tsp ground ginger heaping
- 1/4 tsp nutmeg heaping
- 1/4 tsp ground clove heaping
butter
- 1/2 cup butter diced, 1 stick, chilled
wet ingredients
- 1 egg beaten
- 1/2 cup pumpkin not pie filling, canned
- 1/3 cup buttermilk or cream
glaze
- 1 1/2 cup powdered sugar
- 3 Tbsp buttermilk can substitute regular milk
- 1 tsp vanilla extract
- pecans chopped, for garnish
Instructions
- Preheat oven to 400F.
- Put all the dry ingredients into the bowl of a food processor fitted with the metal blade. Pulse several times to combine.
- Add the chilled butter and pulse until the mixture becomes coarsely crumbled and the butter is well distributed.
- Whisk together the wet ingredients. While pulsing the machine, pour in the liquid and process just until combined. Turn the dough out onto a floured surface and bring it together into a 6 inch disk with floured hands. Cut the disk into 6 triangles, and place the scones on a parchment or silpat lined baking sheet.
- Bake 15-18 minutes, until scones are risen and just turning golden, don't over-bake.
- Let cool on a rack before glazing.
- Whisk together the glaze ingredients and adjust the consistency if you need to by adding more milk or more sugar. Spread it over the cooled scones and top with toasted pecans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6scones
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 76g | 25% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 310mg | 13% |
| Potassium | 296mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 3616IU | 72% |
| Vitamin C | 1mg | 1% |
| Calcium | 119mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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