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Pumpkin Scones

Soft, moist pumpkin scones with warm spices, perfect for fall breakfasts or afternoon snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
Wet Ingredients
  • 1/4 cup cold butter, cubed Use cold for flaky texture
  • 1/2 cup canned pumpkin puree
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
Glaze Ingredients
  • 1/2 cup powdered sugar For glaze
  • 2 tablespoons maple syrup For glaze

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. In another bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Turn the dough onto a floured surface and gently knead it a few times. Pat it into a circle about 1 inch thick.
  7. Cut the circle into wedges and place them on the prepared baking sheet.
Baking
  1. Bake for 15-20 minutes, or until the edges are golden.
Glazing
  1. For the glaze, mix the powdered sugar and maple syrup in a small bowl until smooth. Drizzle over warm scones before serving.

Notes

Pumpkin scones are best enjoyed warm with a drizzle of glaze. Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.