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Pumpkin Scones

Course Breakfast, brunch
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅓ cup packed brown sugar
  • 6 tablespoons cold unsalted butter cut into small cubes
  • ½ cup pumpkin purée not pumpkin pie filling
  • 3 tablespoons heavy cream or milk
  • 1 large egg
  • 1 teaspoon vanilla extract

Optional Glaze

  • 1 cup powdered sugar
  • 1 –2 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir in brown sugar.
  3. Add the cold butter and cut it into the flour mixture with a pastry cutter, two knives, or your fingertips until coarse crumbs form, with some pea-sized pieces of butter remaining.
  4. In a separate bowl, whisk together pumpkin purée, cream or milk, egg, and vanilla.
  5. Pour the pumpkin mixture into the dry ingredients and gently stir just until the dough comes together. Don't overmix.
  6. Turn the dough onto a lightly floured surface and gently knead a few times. Pat or roll into a circle about 1 inch thick.
  7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
  8. Bake for 15–18 minutes, or until the scones are golden brown and firm to the touch.
  9. Transfer to a wire rack to cool.
  10. For the glaze, whisk powdered sugar, milk or cream, and vanilla until smooth. Drizzle over cooled scones and allow the glaze to set before serving.

Recipe Notes

Store in an airtight container at room temperature for 2–3 days. Scones can also be tightly wrapped and frozen.