Pumpkin Scones
Soft and tender pastries topped with both white and pumpkin glaze, these easy Pumpkin Scones are my version of the popular Starbucks scones. This easy scones recipe requires no chill time for the dough. Easy to make and filled with pumpkin pie flavor in every bite!
8 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 423 kcal | Sugar | 35 g |
| Carbs | 62 g | Cholesterol | 72 mg |
| Protein | 5 g | Sodium | 266 mg |
| Fat | 18 g | Fiber | 1 g |
| Sugar | 35 g | ||
| Cholesterol | 72 mg | ||
| Sodium | 266 mg | ||
| Fiber | 1 g |
Prep Time: 20 min Cook Time: 18 min Total Time: 398 min
Ingredients
1/2 cup pumpkin puree (canned pumpkin puree, not pumpkin pie filling)
3 tablespoons heavy cream
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour , spooned and leveled
1/3 cup brown sugar
2 teaspoon pumpkin pie spice
1 & 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter , cold and cubed
1 cup powdered sugar
2-3 tablespoons heavy cream
3/4 cup powdered sugar
1 & 1/2 teaspoon pumpkin pie spice
1 tablespoon pumpkin puree
2 tablespoons heavy cream
Instructions
Make the Scones
Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
In a small mixing bowl, whisk together the pumpkin, heavy cream, egg, and vanilla; set it aside.
In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, and salt until combined. Cut the butter into the flour mixture using a pastry cutter or your hands until you get pea-size crumbs. Make a well in the center, then pour in the wet pumpkin mixture; stir until the dough just starts to come together.
Dust the counter lightly with flour and place the dough onto the surface. Gently knead the dough a few times until it just comes together. Don't over-work the dough. Shape into a circle about 1-inch thick, then cut into 8 equal wedges. Place them on the baking sheet, leaving spaces in between them.
Bake 14-18 minutes until no longer wet, lightly golden, and cooked through. (If your oven runs hot, start checking at 14 minutes. Keep an eye on them – if they’re golden on top and bottom, they’re done.) Allow the scones to cool right on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Make the White Glaze
In a small mixing bowl, combine the powdered sugar and 2 tablespoons of the heavy cream until there are no lumps. The glaze should be on the thicker side but still pourable; you can add in a little more heavy cream if it's too thick.
Spoon the glaze over the surface of each scone and allow the glaze to set for about 15 to 20 minutes.
Make the Pumpkin Glaze
In a small mixing bowl, whisk together the powdered sugar and pumpkin pie spice. Mix in the puree and heavy cream, stir until the glaze is lump-free.
Pour the glaze into a ziploc bag and cut a small tip off the bottom of the bag. Drizzle the glaze back and forward over the scones. Allow the glaze to set for at least 15 minutes until it sets.
Serve and enjoy!NOTE: Make sure the glaze sets/dries completely before applying the next. If you add the pumpkin glaze right on top of the wet white glaze, it will just run together. However, it will not affect the flavor, just the look.