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.
A Dash of Sarah says
These look pretty easy to make, and more importantly, DELICIOUS! Do you store the leftovers in the fridge? Or let them sit out on the counter?
Thanks for sharing!
What leftovers? 🙂
After they cool I put them in an airtight container and leave them on the counter.
Taylor Fichera says
YUM! Julie, you are always so crafty!
Thanks so much Taylor!
Sounds and looks great, and wonderful to meet you on craft schooling Sunday!
These sound yum! Now I’m hungry! Thanks for sharing 🙂
Join Me On Oh My Heartsie Girls WW says
I have not yet tired to make scones, but I bet if I did they would not last long.
As much as I love scones, I’ve never made pumpkin ones. What is wrong with me?? Will definitely be adding raisins to mine. Poor raisins always get a bad wrap. 🙂 #awesomethingstuesday
Maria Magdalena says
I never made scones, have to try this recipe! Looks yummy! Thank you for your participation at Tasty Tuesday with Creative K Kids, I pinned your post at Pinterest board.
What a wonderful fall treat! Pinning. Thanks for linking up to Home Matters Party. #HomeMattersParty
Cindy @ Hun... What's for Dinner? says
I was just thinking of making scones with my leftover pumpkin! I’m featuring you this week, over at Simple Supper Tuesday. We hope you can join us again, starting Monday night at 8pm EST.
Kathryn Griffin @TheDedicatedHouse says
How delicious! Thank you for sharing. You are one of the features tonight at the Make it Pretty Monday party at The Dedicated House. Here is the link to this week’s party. http://www.thededicatedhouse.com/2015/10/make-it-pretty-monday-week-154.html Hope to see you again at the bash! Have a lovely week ahead. Toodles, Kathryn @TheDedicatedHouse