Pumpkin Spice Scones

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

Ingredients

• 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

Directions

• 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.