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Close up shot of pumpkin scones.

Easy Pumpkin Scones

Rich and delish
These easy and moist pumpkin scones are made with pumpkin puree, and fall spices, and are topped with a delicious glaze and chopped pecans.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 359 kcal

Ingredients
 
 

  • 115 g Butter cold
  • 2 ⅓ cups Flour AP
  • ½ teaspoon Kosher salt
  • 2 ½ teaspoon Baking powder
  • 1 Egg
  • ½ cup Pumpkin puree
  • 1 teaspoon Cinnamon
  • ½ cup Brown sugar
  • ½ cup Heavy cream room temp
  • 1 teaspoon Vanilla extract

Glaze

  • 1 ½ cup Powder sugar
  • 2 ½ tablespoon Milk
  • 1 teaspoon Vanilla extract

Instructions
 

  • Preheat an oven to 200c (400f) and prepare a baking sheet with parchment paper.
  • Cut the butter into small cubes and store in the fridge until ready to use.
  • Into a large mixing bowl, add the flour, baking powder, and kosher salt. Mix with a whisk until combined.
  • Into a separate medium-sized mixing bowl, add the egg, pumpkin puree, vanilla extract, cinnamon, and brown sugar, and mix with a whisk until well combined.
  • Add the heavy cream which is at room temperature and mix well until combined.
  • Add the cold refrigerated butter cubes to the flour mixture, and using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.
  • Pour the wet mixture into the flour mixture and mix until just combined! Do not overmix this dough.
  • Transfer the dough to a floured parchment paper baking sheet and shape it into a round. Cut into 8 pieces using a pastry scraper.
  • Brush off the extra flour, and brush the scones with heavy cream and sprinkle sugar on top for an extra crunch.
  • Bake the scones in a 200c (400f) preheated oven for 20-25 minutes, depending if you like your scones soft or crunchy on top.
  • Let the scones cool to room temperature and top them with a simple glaze made by mixing powder sugar, vanilla extract and milk until you get your desired thickness.
  • Top them with toasted chopped pecans for an extra crunch and serve!

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist scones and not dense and dry scones.
  • Ensure that you are using COLD butter for this! This step is important and creates pockets of air in the dough which makes these airy and delicious.

Nutrition

Calories: 359kcalCarbohydrates: 67gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 69mgSodium: 389mgPotassium: 124mgFiber: 2gSugar: 15gVitamin A: 2999IUVitamin C: 1mgCalcium: 119mgIron: 2mg
Keyword pumpkin scones
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