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Pumpkin Scones

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If it were up to me, I’d eat pumpkin treats year round. I’m guessing it’s because I was born in October … pumpkin is in my blood. I was born to enjoy the flavor in all its forms. Scones though, those will always be my first choice. Especially if they’re served with a creamy cup of coffee. Oh goodness, that’s just the ultimate combination.

pumpkin scones

If you too love a good pumpkin scone, get this recipe on your baking agenda. It’s a good one! And easy too!

Scone Ingredients

  • 2 cups white flour
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1 teaspoon baking powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1 stick salted butter, cut into cubes
  • 1/2 cup pumpkin puree
  • 3 T milk
  • 1 large egg
  • 2 tsp vanilla

Glaze Ingredients

  • 1 1/2 cups powdered sugar, divided into 1 cup and 1/2 cup
  • 3 T milk, divided into 2 tablespoons and 1 tablespoon
  • Sprinkle of cinnamon, ginger, nutmeg, and cloves, roughly 3/4 teaspoon total

Directions

Preheat oven to 400 degrees and grease a cookie sheet or line it with parchment paper.

In a large mixing bowl combine all dry scone ingredients. Then, with clean hands – this is a perfect job for little ones who want to join you in the kitchen – massage cold butter cubes into the dry ingredients. The goal is to create a sand texture.

To the scone mix add pumpkin, milk, egg, and vanilla. Mix well.

Flour the counter well and roll the dough into a rectangle shape that is approximately one inch thick. With a pizza cutter, divide into four rectangles. Then cut those into triangles so you have eight scones. Or, 16 if you prefer mini scones 🙂

Transfer scone dough triangles onto the baking sheet and bake for 10-12 minutes.

While the scones bake, prepare the glazes. In one mixing bowl, whisk 1 cup powdered sugar and 2 tablespoons of milk. In a separate mixing bowl whisk 1/2 cup powdered sugar, spices, and 1 tablespoon of milk. This gives you a heavy pour of plain glaze for each scone and a drizzle of spiced glaze zig zagged on top of that.

When the scones are done, remove from the oven and transfer to a cooling rack for at least 10 minutes. Add glaze, allow it to set, and then serve … with a creamy coffee or a steamed milk for little ones who would like their own “coffee”.

Scone perfection will be complete if you can cozy up next to a fire and watch some leaves fall out the window while reading We’re Going on a Leaf Hunt or The Roll-Away Pumpkin! Cheers to fall and all the pumpkin treats it brings!

Pumpkin Scones

Hollie Schultz
Pumpkin Scones Recipe
5 from 1 vote
Prep Time 10 mins
Total Time 25 mins
Course Breakfast
Cuisine American, Breakfast
Servings 8 servings
Calories 267 kcal

Ingredients
  

  • 2 cups flour
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 stick salted butter cut into cubes
  • 1/2 cup pumpkin puree
  • 3 tbsp milk
  • 2 tsp vanilla

GLAZE INGREDIENTS

  • 1 1/2 cups confectioners sugar divided into 1 cup and 1/2 cup
  • 3 tbsp milk divided into 2 tbsp and 1 tbsp

Instructions
 

  • Preheat oven to 400 degrees and grease a cookie sheet or line it with parchment paper.
  • In a large mixing bowl combine all dry scone ingredients. Then, with clean hands – this is a perfect job for little ones who want to join you in the kitchen – massage cold butter cubes into the dry ingredients. The goal is to create a sand texture.
  • To the scone mix add pumpkin, milk, egg, and vanilla. Mix well.
  • Flour the counter well and roll the dough into a rectangle shape that is approximately one inch thick. With a pizza cutter, divide into four rectangles. Then cut those into triangles so you have eight scones. Or, 16 if you prefer mini scones
  • Transfer scone dough triangles onto the baking sheet and bake for 10-12 minutes.
  • While the scones bake, prepare the glazes. In one mixing bowl, whisk 1 cup powdered sugar and 2 tablespoons of milk. In a separate mixing bowl whisk 1/2 cup powdered sugar, spices, and 1 tablespoon of milk. This gives you a heavy pour of plain glaze for each scone and a drizzle of spiced glaze zig zagged on top of that.
  • When the scones are done, remove from the oven and transfer to a cooling rack for at least 10 minutes. Add glaze, allow it to set, and then serve … with a creamy coffee or a steamed milk for little ones who would like their own “coffee”.

Nutrition

Calories: 267kcalCarbohydrates: 59gProtein: 4gFat: 12gSaturated Fat: 8gTrans Fat: 1gCholesterol: 31mgSodium: 163mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 2755IUVitamin C: 1mgCalcium: 65mgIron: 2mg
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