Bake all the pumpkin things! Whip up this pumpkin scone recipe for a perfect fall treat. Enjoy them for breakfast, brunch, or even dessert!
As it gets closer to Thanksgiving, and the weather finally starts cooling off where I live, I start wanting to bake all the pumpkin things. One recipe that I make every year are these scones.
Making these pumpkin spice scones is something I look forward to every fall. I love making them in the evening and having them ready to enjoy for breakfast the next morning. (After I’ve enjoyed at least 1 fresh scone for dessert after baking them.)
Dry ingredients and wet ingredients are combined in two separate bowls, and then mixed together. The dough is kneaded and rolled out. I roll mine into a circle and then slice my dough into 8 pie shaped pieces.
Make sure the scones aren’t touching when you put them into the oven so they will bake evenly.
Once they are done baking I let them cool slightly before adding any optional toppings.
Breakfast, brunch, dessert. I’ll eat a pumpkin scone any time of day.
I particularly like to pair my scone with a cup of hot chocolate.
Pumpkin Spice Scone Recipe
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 6 Tbsp unsalted butter
- 1/3 cup pumpkin puree
- 1/3 cup heavy cream
- 6 Tbsp brown sugar
- 1 tsp vanilla
- Preheat oven to 425 degrees.
- Combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger. Whisk together.
- In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well.
- Cut cold butter into pieces and drop them into the flour mixture. Cut the butter into the flour using a pastry blender (or two knives) until dough resembles coarse crumbs.
- Pour the pumpkin mixture into the flour mixture. Stir until it is just moistened. The dough will be very crumbly.
- Turn the mixture out onto the counter and knead it until everything is together.
- Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it into 8 pieces. Place pieces on the baking sheet and make sure they are not touching.
- Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom.
Optional cinnamon icing:
- Mix together 1 cup powdered sugar, 2 Tbsp milk, and 1/4 – 1/2 tsp cinnamon.
- Drizzle or brush on the icing.
I drizzled the icing on a few, brushed icing on a couple others, and left two plain.