Pumpkin Scones
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Pumpkin Scones
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Perfect for breakfast or as an afternoon snack, these Pumpkin Scones are tender and full of fall flavor. They are perfectly light, fluffy, and moist.
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Ingredients
Scones:
- 2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter cold, cut into small cubes
- 1/3 cup plus 1 tablespoon heavy whipping cream divided
- 1 egg
- 1/2 cup pumpkin puree
- 2 teaspoons turbinado sugar
Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk or cream
- 1/4 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with a silpat liner or with parchment paper. Set aside.
- In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder and salt, making sure to break up any clumps of brown sugar.
- Add the butter to the flour mixture, and using a pastry cutter or a fork, cut the butter into the flour mixture until the butter is in pieces about the size of a pea.
- In another bowl, whisk together the 1/3 cup of cream, egg, and pumpkin puree.
- Pour the pumpkin mixture into the flour mixture and mix until there are no more dry patches.
- Lightly flour a work surface and pour the dough on top. Work the dough into a rectangle about 1 inch thick, adding flour to the outside as needed to prevent it from sticking.
- Fold the dough over one-third of the way, (this is easiest using a bench scraper), then fold the other side over the top. Press the dough out to a rectangle that is 1-inch thick again, and repeat the folds. Press and fold one last time, then press the dough into a circle about 12-inches in diameter.
- Use the bench scraper to cut the dough into 8 wedges. Transfer the wedges to the prepared baking sheet.
- Brush the tops of the scones with the remaining tablespoon of cream. Sprinkle the turbinado sugar on top.
- Bake the scones until they are lightly brown around the edges, about 18-20 minutes. Remove from the oven and let them cool.
- To make the glaze, whisk together the powdered sugar, milk (or cream) and pumpkin pie spice. You want it thin enough to drizzle, but thick enough to stick, so add more powdered sugar or milk as needed.
- Drizzle the scones with the glaze. Allow the glaze to set up before serving.
Notes
- You can skip the added sugar on top if you don't want the extra sweetness. Or you can just do the sugar and not the glaze. It's totally up to you!
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Show Details
Serving
1scone
Calories
350kcal
(18%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
Trans Fat
0g
Cholesterol
70mg
(23%)
Sodium
375mg
(16%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 350kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 70mg | 23% |
| Sodium | 375mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
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