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.
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.
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
- 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
- 1/2 cup (1 stick) chilled butter,, diced
- 1 egg,, beaten
- 1/2 cup canned pumpkin, (not pie filling)
- 1/3 cup buttermilk or cream
- 1 1/2 cup powdered sugar
- 3 Tbsp buttermilk (you can also use regular milk)
- 1 tsp vanilla extract
- chopped pecans for garnish
- 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.
Questions and Reviews
Great thinking! I wouldn’t have gone out either. Perfect looking scones.
What a perfect treat to serve with tea. They sound delicious and beg to be tried. Have a great weekend. Blessings…Mary
I totally agree about the baking in one’s PJ’s thing. I love that. And scones are always best right out of the oven.
I’m all about comfort and the pj’s and scones! They look delicious!
How thick and fluffy they look! I want one of these for breakfast tomorrow.
I’m making scones in the morning but now I am considering a new recipe! Yours look so delicious and the photos are fantastic. I would choose staying home too if I can bake in my PJ’s!
Waaaaaaay better than going to the bakery – I’m surprised you even considered it!!!!
These look heavenly! I wish I had one here.
They look so tasty, it’s difficult to get tinned pumpkin here, i’ll have to look on the web!