Easy Pumpkin Spice Scones
Nothing fills your home with the smell of fall like pumpkin and pumpkin pie spice baking in the oven. Besides the benefit of the amazing flavor, the aroma of these Pumpkin Scones will set the mood for a beautiful fall day. These delicious pumpkin spice scones pair well with a rich cup of hot coffee.
Easy Pumpkin Spice Scone Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar (packed)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tbsp pumpkin pie spice
- 1 egg
- 1/2 cup cold butter
- 1/2 cup canned pumpkin puree
- 3 tbsp milk
- 1 tbsp vanilla extract
Maple Glaze:
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1 tbsp maple syrup
How to make Pumpkin Spice Scones
- Preheat oven to 400 degrees.
- Cover baking sheet with parchment paper or spray with non-stick cooking spray.
- In a large bowl, whisk your flour, baking soda, baking powder, brown sugar, salt, and pumpkin pie spice together.
- Dice your butter into cubes-keep refrigerated until ready to use. It is key for scones that you keep it very cold. “Cut” butter into flour either with a pastry cutter, in a food processor, or with 2 forks. This will take several minutes. The mix will look like cornmeal.
- In a separate bowl, combine; egg, vanilla extract, pumpkin puree, and milk until blended well.
- Stir dry ingredients and wet ingredients together, until dough forms.
- Place dough on a well-floured surface. Knead dough 3-4 times.
- Roll dough into a rectangle about 8×11.
- Cut dough in half, and half again. Then cut each rectangle into two triangles.
- Transfer scones to a parchment lined baking sheet.
- Bake 12-14 minutes until edges begin to brown.
- Place on wire rack to cool.
- Once cool, you can make your glaze.
- Sift powdered sugar into a bowl, add syrup. Add milk 1 tbsp at a time until glaze is fluid, but not runny.
- Dip scones into the glaze, allow excess to drip.
- Return to the rack to allow icing to set.
Get the printable pumpkin scones recipe below.
Easy Pumpkin Spice Scones
Yield:
12
Prep Time:
10 minutes
Cook Time:
14 minutes
Additional Time:
5 minutes
Total Time:
29 minutes
These delicious pumpkin spice scones pair well with a rich cup of hot coffee. You must try this fall recipe idea today. They are SO GOOD!
Ingredients
- 2 cups all-purpose flour
- ½ cup brown sugar (packed)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 Tbsp pumpkin pie spice
- 1 egg
- ½ cup COLD butter
- ½ cup canned pumpkin
- 3 Tbsp milk
- 1 Tbsp vanilla extract
Maple Glaze:
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1 Tbsp maple syrup
Instructions
- Preheat oven to 400°.
- Cover baking sheet with parchment paper or spray with non-stick cooking spray.
- In a large bowl, whisk your flour, baking soda, baking powder, brown sugar, salt, and pumpkin pie spice together.
- Dice your butter into cubes-keep refrigerated until ready to use. It is key for scones that you keep it very cold. “Cut” butter into flour either with a pastry cutter, in a food processor, or with 2 forks. This will take several minutes. The mix will look like cornmeal.
- In a separate bowl combine; egg, vanilla extract, pumpkin puree, and milk until blended well.
- Stir dry ingredients and wet ingredients together, until dough forms.
- Place dough on a well -floured surface. Knead dough 3-4 times.
- Roll dough into a rectangle about 8×11.
- Cut dough in half, and half again. Then cut each rectangle into two triangles.
- Transfer scones to parchment lined pan.
- Bake 12-14 minutes , until edges begin to brown.
- Place on wire rack to cool.
- Once cool, you can make your glaze.
- Sift powdered sugar into a bowl, add syrup. Add milk 1 Tbsp. at a time until glaze is fluid, but not runny.
- Dip scones into glaze, allow excess to drip.
- Return to rack to allow icing to set.
Nutrition Information:
Yield: 12 Serving Size: 1 ServingsAmount Per Serving: Calories: 231Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 264mgCarbohydrates: 36gFiber: 1gSugar: 18gProtein: 3g
This data was provided and calculated by Nutritionix on 6/3/2020.
