These pumpkin scones are the perfect fall treat to start off your morning. They are perfect with a cup of coffee or even warm apple cider. Made with pumpkin puree and topped with a pumpkin spiced glaze.
You can never go wrong with a scone in the morning, or even for dessert for that matter. These are sure to brighten any morning and are perfect with a nice hot cup of coffee or apple cider. They have the perfect balance of sweetness that all you need is a little butter and that is about it. You really don’t even need that. Treat yourself to these wonderful scones and brighten up your morning, or bring them to the office and surprise your co-workers.
In this recipe
The star of the show in this recipe is the pumpkin it is found in both the scones and the glaze. This makes sure that you get that wonderful fall flavor the whole time you enjoy your scone.
Pumpkin puree: you want to make sure this the pure pumpkin if you are using it canned and not pumpkin pie mix. This is a great recipe to use up your homemade puree as well.
Pumpkin spice blend: you can either purchase this or make it yourself. I have a recipe here that you can use. A quick blend would be 1 tablespoon cinnamon, 1 teaspoon each nutmeg and ginger, and ¼ teaspoon each allspice and ground cloves.
Heavy cream: will add a nice richness to the scones.
Keep the ingredients cold
One of the most important things is to make sure everything stays nice and cold. If you are using a food processor you can actually use frozen butter. However you want to make sure everything is as cold as possible to keep the butter from melting. Once you have shaped the scones you want to get them in the freezer while the oven heats up. This will keep the scones from spreading too much when they cook.
This is also why I love using a food processor. You can use a dough blade if one is provided however you cannot use frozen butter as it might not be strong or large enough to cut through the butter. If you use the regular blade you can use the frozen butter and pulse just a few times. The best reason for the food processor is great because everything is done in just a few seconds and there is very little heat to melt the butter.
This is probably also up there with keeping everything cold as well. Once the dough has come together into a rough ball shape that is all the working you need to do. Form the dough into a dome with the center slightly higher than the edges. Make 4 slices into the dome like you would a pizza. A key to help keeping the knife from sticking to cool the knife down as well and use a little flour on the blade if you would like.
Glazing the pumpkin scones
For the pumpkin glaze you want the consistency to be a little on the thick side. When you remove the spoon from the glaze it should slowly drip down the spoon and make a wide ribbon. This will keep it from running down the side of the scone. The vanilla glaze can be a little thinner as you will want it to be able to make small smooth lines on top of the scones.
Looking for other pumpkin recipes?
Pumpkin Scones with Pumpkin Spice Glaze
- Sheet pan
- Parchment paper
- Food processor or pastry blender
- Mixing Bowl
- Spoon or spatula
- Piping bag or plastic bag
For the scones:
- 2½ cups all-purpose flour spooned and leveled
- ½ cup butter cubed
- ½ cup pumpkin puree canned or homemade
- ⅓ cup brown sugar packed
- ¼ cup heavy cream
- 1 egg
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
For the glaze:
- 1½ cups powdered sugar
- 1½ tablespoons milk
- 1 tablespoon pumpkin puree
- ½ teaspoon vanilla
- ¼ teaspoon pumpkin pie spice
Making the scones
- In a bowl of a food processor or mixing bowl combine the flour, baking powder, baking soda, salt, pumpkin spice, and brown sugar. Pulse or whisk to blend.
- Add the butter and with a pastry blender cut in the butter, or is using a food processor pulse until the butter is the size of peas.
- In a mixing bowl combine the pumpkin, egg and milk. Whisk to combine. Pour the flour and butter mixture over the liquid ingredients and mixing using a spoon or spatula. Once the dough comes together turn out onto the counter and gently knead to make sure all the dough is combined.
- Place on parchment paper and shape into a dome about 8 inches in diameter. Make 4 slices to cut into equal wedges. Separate and place the parchment paper on the sheet pan. Place in the freezer.
- Preheat the oven to 400°F, 200°C or gas mark 6.
- Place the sheet pan on the center rack and cook for 12-15 minutes or until golden brown and a toothpick inserted through the side comes out clean.
- Place on a cooling rack.
Making the glazes
- In a bowl mix 1 cup powdered sugar, 1 tablespoon milk, the pumpkin puree and pumpkin spice blend together.
- In another bowl combine the remaining ½ cup of powdered sugar, ½ tablespoon milk, and vanilla together.
Glazing the scones
- Once the scones are cool gently spoon or pipe the pumpkin flavored glaze over the top of the scones. Spread to make sure they are evenly coated.
- In another bag add the vanilla glaze and with a back and forth motion drizzle the glaze on top.