Pumpkin Scones
User Reviews
4.5
18 reviews
Excellent
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
8 scones
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Course
Breakfast
Pumpkin Scones
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These perfect Pumpkin Scones are studded with cinnamon chips and topped with a simple glaze, making for a crave-worthy breakfast or afternoon snack with a cup of coffee.
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Ingredients
- 2 cups all-purpose flour
- 7 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 6 tablespoons butter cold
- ½ cup pumpkin canned
- ¼ cup milk whole
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 large egg
- ½ cup cinnamon chips mini size
For the glaze:
- 1 powdered sugar heaping cup
- 1 ½ to 2 tablespoons milk whole
- ¼ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Combine flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
- In a separate bowl, whisk together pumpkin, milk, vanilla paste and egg. Fold wet ingredients into dry ingredients and mix in mini cinnamon chips. Form the dough into a ball.
- Pat out dough onto a lightly floured surface and form it into an 8-inch circle and about 1 inch thick. Use a large knife or a pizza cutter to slice the dough into 8 equal triangular portions. Place on prepared baking sheet.
- Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
- When scones have cooled, whisk together the glaze ingredients. Drizzle over the top of the cooled scones. Let set before serving.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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