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Pumpkin Scones
Pumpkin scones made easily in a food processor*Be sure to check out the video at the bottom of the recipe!!
Prep Time
15 mins
Cook Time
15 mins
Total Time
32 mins
Servings: 8 scones
Calories: 327 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 2 cups all-purpose flour
- ¼ ¼ cup sugar
- ¼ ¼ cup light brown sugar
- 2 2 teaspoons baking powder
- 2 2 teaspoon pumpkin spice
- ½ ½ teaspoon cinnamon
- ½ ½ teaspoon salt
- ½ ½ cup unsalted butter cold or frozen cut into 16 pieces
- ¼ ¼ cup heavy cream + additional for brushing
- ⅓ ⅓ cup pumpkin puree ** blotted***
- 1 1 teaspoon vanilla extract
- coarse sugar for sprinkling
Glaze
- ½ ½ cup powdered sugar
- 2-3 2-3 teaspoons milk
- ¼ ¼ teaspoon vanilla extract
Instructions
- Combine flour, sugars, baking powder, pumpkin spice, cinnamon, and salt in the canister of a food processor. Pulse briefly until ingredients are well combined.
- Sprinkle butter pieces over the top of your flour mixture and pulse until mixture resembles fine crumbs.
- In a large measuring cup, whisk together heavy cream, pumpkin puree, and vanilla extract until smooth.
- Pour pumpkin/cream mixture over flour/butter mixture in your food processor, and pulse until mixture begins to clump together (see picture in post for visual).
- Carefully turn pumpkin scone dough out onto lightly floured surface. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough. Use your hands to form into a disk about 6” wide.
- Using a large knife, cut into 8 wedges pressing knife straight down (don't saw with your knife! Just press straight down, this will help your scones to bake up straight).
- Place scones at least 2" apart on a parchment paper lined cookie sheet. Brush each scone with heavy cream and sprinkle with coarse sugar.
- Transfer to 375F (190C) oven and bake for 17 minutes.
- Allow scones to cool. Meanwhile, prepare vanilla glaze.
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Glaze
- To prepare glaze, whisk together sugar, milk, and vanilla extract.
- Drizzle over cooled scones and allow to glaze to set (this should just take several minutes) before serving.
- Scones taste best fresh but can be stored in an airtight container at room temperature for 2-3 days. They will taste best when warmed up again before serving.
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Notes
- *Please see post for tips on making these pumpkin scones without a food processor.
- **Make sure this is puree and not "pumpkin pie filling".
- ***To blot your pumpkin, place it in a medium sized bowl and use paper towels to "blot" the pumpkin and absorb as much liquid as you can. See video for more advice on blotting.
Nutrition Information
Serving
1scone (with glaze)
Calories
327kcal
(16%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
43mg
(14%)
Sodium
286mg
(12%)
Potassium
16mg
(0%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
2900IU
(58%)
Vitamin C
0.8mg
(1%)
Calcium
30mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 327
% Daily Value*
| Serving | 1scone (with glaze) | |
| Calories | 327kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 43mg | 14% |
| Sodium | 286mg | 12% |
| Potassium | 16mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 2900IU | 58% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.