Pumpkin Scones

Pumpkin SconesI know, I know. More pumpkin. Some people love it, some hate it, and others, like me, are right in the middle. I definitely like pumpkin, but I do not need every single thing I eat in the autumn to be brimming with pumpkin pie spice. You wouldn’t know that based on the number of pumpkin recipes on this site, but it’s true.

These Pumpkin Scones though. Y’all, I could eat one of these everyday from now until Thanksgiving and not grow tired of them. They’re nubbly-edged, soft in the middles, and drizzled with a delectable pumpkin spice glaze. Oh my goodness.

Pumpkin SconesThe great thing about homemade scones is that they are ridiculously easy and very impressive. I’m telling you, when people come over and you offer them a warm homemade scone, they look at you like you’re Ina Garten. What they don’t know is that they took all of 35 minutes to make and almost no actual effort.

Pumpkin SconesPumpkin Scones come together just as easily as buttermilk biscuits. Mix together some dry ingredients and pie spices, cut in some cold butter, and stir in a mixture of milk and pumpkin purée. Turn your dough onto a floured surface, pat it into a disk, slice it into wedges, and bake for 18 minutes. Make a quick little glaze while the scones are cooling and drizzle it over the tops. That’s it!

If you’re looking for an easy Thanksgiving weekend breakfast, these Pumpkin Scones are just the ticket! But of course, they’re just as good any other fall morning 🍁🍂Pumpkin Scones

Pumpkin Scones
makes 8 scones

1/2 cup half-and-half + more for brushing, very cold
1/2 cup pure pumpkin purée
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, very cold, cubed

1 cup confectioner’s sugar
1/2 teaspoon pumpkin pie spice
pinch of Kosher or sea salt
1/2 teaspoon vanilla
2 tablespoons half-and-half

Move an oven rack to the center position. Preheat oven to 400F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

Combine 1/2 cup half-and-half and pumpkin purée in a liquid measuring cup. Refrigerate until needed.

In a large mixing bowl, whisk together flour, sugar, pumpkin pie spice, cinnamon, baking powder, and salt. Use a pastry blender or two forks to cut cold butter into flour mixture until the largest pieces are the size of small peas. Pour in milk-pumpkin mixture and fold together with a wooden spoon until a shaggy dough forms.

Turn dough onto a floured surface. Pat into a 1-inch thick disc. Use a large, sharp knife (not serrated) to cut dough into 8 wedges. Transfer scones to prepared pan and brush with additional cream. Bake scones 16-18 minutes, until golden and cooked through. Let cool on the pan for 10 minutes.

Make the glaze. In a small bowl, use a fork to whisk together confectioner’s sugar, pumpkin pie spice, and salt. Whisk in vanilla and half-and-half. Drizzle glaze over the scones. Glaze will set after 20 minutes.

Scones are best the day they are made, but may be kept in an airtight container at room temperature for up to 48 hours.


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