Pumpkin scones are buttery and moist, with all our favorite fall spices. No need to take a trip to the coffee shop, these are even better!
better than your favorite bakery pumpkin scones
I used my food processor to throw this dough together in record time, and since you use cold butter straight from the fridge, you can make these whenever the mood strikes. Scones are a nice change from muffins, pancakes, toast, or whatever else you usually have in the morning. Their unique texture comes from the cold butter that is finely dispersed into the flour…when it bakes it becomes wonderfully light and flaky. In this case the pumpkin makes them extra moist.
The dough is characteristically wet, rough and craggy — don’t over-work it or try to get it perfectly smooth. That ugly dough will bake up into a glorious scone. Just pat it out into a disk shape, and cut it into triangles. They bake up quickly, in about 15-18 minutes. I could still hear them sizzling when I took mine out since the pumpkin makes a wetish dough. It’s a mortal sin to overcook scones, so err on the side of caution.
the glaze
A sweet buttermilk glaze with a touch of vanilla is the perfect finish for these fall scones.
- Mix powdered sugar with vanilla and buttermilk, stirring until any lumps are gone and the glaze is nice and glossy.
- Spread it on the cooled scones and then give them a shower of toasted and crushed pecans.
- Yum!
more pumpkin for breakfast
- Perfect Pumpkin Bread
- Pumpkin Streusel Muffins
- Maple Glazed Pumpkin Muffins
- Pumpkin Doughnut Muffins
- Pumpkin Doughnut Cake
- Pumpkin Churro Doughnuts with Warm Chocolate Sauce
Pumpkin Scones
Ingredients
dry ingredients
- 2 cups all purpose flour
- 1/4 cup cornstarch
- 1/3 cup dark brown sugar, packed
- 3/4 Tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon, heaping
- 1/4 tsp ground ginger, heaping
- 1/4 tsp nutmeg, heaping
- 1/4 tsp ground clove, heaping
butter
- 1/2 cup (1 stick) chilled butter,, diced
wet ingredients
- 1 egg,, beaten
- 1/2 cup canned pumpkin, (not pie filling)
- 1/3 cup buttermilk or cream
glaze
- 1 1/2 cup powdered sugar
- 3 Tbsp buttermilk (you can also use regular milk)
- 1 tsp vanilla extract
- chopped pecans for garnish
Instructions
- Preheat oven to 400F.
- Put all the dry ingredients into the bowl of a food processor fitted with the metal blade. Pulse several times to combine.
- Add the chilled butter and pulse until the mixture becomes coarsely crumbled and the butter is well distributed.
- Whisk together the wet ingredients. While pulsing the machine, pour in the liquid and process just until combined. Turn the dough out onto a floured surface and bring it together into a 6 inch disk with floured hands. Cut the disk into 6 triangles, and place the scones on a parchment or silpat lined baking sheet.
- Bake 15-18 minutes, until scones are risen and just turning golden, don’t over-bake.
- Let cool on a rack before glazing.
- Whisk together the glaze ingredients and adjust the consistency if you need to by adding more milk or more sugar. Spread it over the cooled scones and top with toasted pecans.
Is there anything I could substitute for the egg (grandchildren allergic)?
I would just leave it out, Janice, and add a little more cream or buttermilk.
all scones should have such a glaze–nice touch!