Pumpkin Scones
Bake up a batch of these easy pumpkin scones! Moist and tender, with earthy pumpkin and plenty of warm fall spice. So nice with your morning coffee!
Servings: 8 servings
Calories: 338kcal
Ingredients
For the pumpkin scones:
- 2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1 pinch nutmeg freshly grated*
- 1 pinch ground cloves
- 1/2 cup unsalted butter cold
- 1/2 cup pumpkin puree drained
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For the optional garnishes:
- 1 tablespoon raw sugar
- 1/2 cup powdered sugar
- 1/4 teaspoon cinnamon
- 2 teaspoons milk
Instructions
To make the pumpkin scones:
- Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
- Place the flour, brown sugar, baking powder, cinnamon, salt, ginger, nutmeg, and cloves in the bowl of a food processor, and pulse to combine.
- Add the cold butter to the dry ingredients, and pulse until the mixture resembles coarse meal.
- Whisk the drained pumpkin, cream, and vanilla together in a small bowl, and add to the dry mixture.
- Pulse together until a dough forms.
- With lightly floured hands, pat the dough into a flat disk on the prepared pan.
- Cut into 8 equal wedges, and pull them apart slightly.
- Sprinkle with raw sugar, for garnish (optional).
- Bake for 20 to 24 minutes, or until puffed and set.
To make the garnish:
- Place the powdered sugar and cinnamon in a small bowl.
- Add the milk and stir until smooth.
- Drizzle over the baked and cooled scones.
Video
Notes
*1/4 teaspoon of pre-ground nutmeg can be substituted.
A few more of my favorite scone recipes:
Nutrition
Calories: 338kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 156mg | Potassium: 164mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2845IU | Vitamin C: 0.7mg | Calcium: 65mg | Iron: 1.8mg