Pumpkin Scones
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!
Servings: 6 scones
Equipment
- parchment paper
- food processor optional
Ingredients
dry ingredients
- 2 cups all purpose flour
- 1/2 cup dark brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg or mace
- 1/4 tsp ground clove
butter
- 1/2 cup salted butter,, cold, diced
wet ingredients
- 1/2 cup canned pumpkin, (not pie filling)
- 1/3 cup buttermilk, I recommend cultured butermilk from the dairy case. I don't recommend diy buttermilk for these scones. If you don't have buttermilk use cream.
- 1 large egg
- 1 tsp vanilla extract
glaze
- 1 cup powdered sugar
- 2 Tbsp maple syrup
- 1-2 Tbsp milk
- 1 tsp vanilla extract
garnish
- chopped pecans, toasted
Instructions
- Preheat oven to 400F. Line your baking sheet with parchment paper.
- 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, about 20-25 pulses.
- Whisk together the wet ingredients. While pulsing the machine, pour in the liquid and process just until the dough comes together. It will look shaggy.
- 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 your parchment lined baking sheet.
- Cover loosely with plastic and put the baking sheet with scones into the freezer for 10 minutes.
- Bake 18-20 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.
Notes
No food processor? Make these pumpkin scones by hand:
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and spices.
- Cut in cold butter with a pastry blender or fingertips until pea-sized crumbs form.
- In another bowl, whisk pumpkin, cream, egg, and vanilla.
- Add wet to dry and stir until just combined. Dough will be slightly sticky.
Nutrition
Serving: 1 scone · Calories: 488 kcal · Carbohydrates: 78 g · Protein: 6 g · Fat: 17 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 73 mg · Sodium: 249 mg · Potassium: 303 mg · Fiber: 2 g · Sugar: 43 g · Vitamin A: 3722 IU · Vitamin C: 1 mg · Calcium: 121 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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