Soft pumpkin scones drizzled with a homemade spiced glaze. Everything nice about fall packed into a perfectly baked scone!
Favorite Fall Scones
With fall right around the corner, I thought I’d share a delicious pumpkin recipe that you will go crazy about! I love baking with pumpkin puree during the fall season. It adds the best flavor and makes baked goods so moist and soft. These pumpkin scones come together quickly and bake up tender, light and moist.
They taste just the Starbucks pumpkin scones and are everything nice about fall packed into a deliciously baked scone. The spiced powdered sugar glaze on top adds a little sweetness and makes the scones even prettier.
These scones are one of our favorite fall breakfasts to make, as well as pumpkin pancakes, pumpkin spice cinnamon rolls and pumpkin waffles. My favorite way to enjoy them is with a warm mug of hot chocolate or apple cider. I may or may not have had that combo for dessert pretty much every day of the last week.
What is the Secret to Making Good Scones?
- Use cold butter. Just like making homemade biscuits, you want the butter to be cold when cutting it into the flour to give the scones a thick and crumbly texture. I like to stick the butter in the freezer about 30 minutes prior to mixing the dough. Using cold butter will also keep the scones from spreading.
- Don’t overmix. This shouldn’t be a smooth dough. Mix until the dough resembles coarse crumbs and just barely comes together. The butter should still be in pea-sized pieces.
- Blot the pumpkin. Pumpkin puree holds a lot of moisture, so it helps to lightly blot the pumpkin with a paper towel to absorb any excess liquid. Too much moisture will make the texture similar to pumpkin muffins instead of flaky, crumbly scones.
Pumpkin Spice Glaze
Drizzling these pumpkin scones with this delicious spiced powdered sugar glaze is the perfect finishing touch. It adds a subtle sweetness, with a bit more spice flavor from the added cinnamon and nutmeg.
While the scones are cooling, make the glaze by whisking together the powdered sugar, milk and spices. Then simply drizzle or spoon the glaze evenly over the tops.
EASIER CLEAN UP!
Before drizzling with glaze, set the cooling rack on top of the baking sheet with parchment paper. Any drips from the glaze will fall onto the parchment paper, making it virtually mess-free!
- Mix chocolate chips or white chocolate chips into the dough.
- Chopped pecans also add a nice crunch.
- Swap milk for buttermilk for an ever softer and fluffier texture.
- Instead of drizzling on the glaze, you may also dip the tops into a bowl of the icing.
- Use a sweet maple glaze or cream cheese glaze on top instead.
- If you like spice, add in a 1/2 teaspoon of pumpkin pie spice.
- Make mini scones by cutting the triangular wedges of dough in half again to make 24 smaller pieces.
Storing and Freezing Pumpkin Scones
These pumpkin scones will stay fresh in an airtight container or bag at room temperature for up to 3 days. They also freeze wonderfully, too. Simply wrap each scone individually in saran wrap, then place in a freezer bag or container. Freeze for up to 1 month. When ready to enjoy, let thaw in the fridge overnight or on the counter for a few hours.
More Fall Favorites:
For the Scones:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon Kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 6 Tablespoons butter , cut into small pieces
- ½ cup pumpkin puree
- 3 Tablespoons milk
- 1 large egg
For the Spiced Glaze:
- 2 cups + 6 Tablespoons powdered sugar
- 4 Tablespoons milk
- ½ teaspoon ground cinnamon
- pinch of nutmeg, ginger and cloves
- Preheat the oven to 425°F and prepare a baking sheet by lining with parchment. Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a medium-sized bowl. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
- In a large measuring cup, mix together the milk, pumpkin and egg. Then add the pumpkin mixture to the dry ingredients. Mix until just combined.
- Pat the dough out on a lightly floured surface to form a rectangle that is roughly 4 inches by 12 inches. Cut the dough into thirds to form three 4 inch by 4 inch squares, then cut an X in each of the squares to form 4 triangular scones.
- Move the scones to the prepared baking sheet and bake for 14-16 minutes, or until lightly browned on the bottom. Remove from the oven and move to a cooling rack. Allow to cool completely.
- While the scones are cooling, make the glaze by whisking together the powdered sugar, milk and spices. Drizzle the spiced glaze over the scones.
- Before drizzling with glaze, set the cooling rack on top of the baking sheet with parchment paper. Any drips from the glaze will fall onto the parchment paper, allowing for easier clean up.
- I added the glaze to a plastic zippered bag and snipped off the corner, then drizzled.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe contributed by Alicia from The Baker Upstairs.