Simple Glazed Pumpkin Spice Scones

By: Amber Grangroth

It’s that time of year when pumpkin decor is all around town, and everyone is enjoying pumpkin flavored coffees and treats!

Pumpkin Spice Scones go perfectly with a cup of hot coffee or alongside some eggs for breakfast! They’re perfect to serve guests for brunch or to bring to a holiday get-together.

They are perfectly light and flakey and not too sweet. The light glaze on top adds just the right amount of sweetness!

You can use canned pumpkin, but be sure it’s not pumpkin pie filling. Or you can use pumpkin or butternut squash puree you make at home.

Simple Glazed Pumpkin Spice Scones Recipe

Ingredients:

2 cups all-purpose flour

3/4 cup sugar

1 Tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/4 tsp cloves

1/2 cup pumpkin/squash puree

3 Tbsp half n half or heavy cream

1 egg

5 Tbsp cold butter cubed

Instructions:
1. Preheat oven to 425 °F

2. In a large bowl, mix together dry ingredients

3. Using 2 knives or a pastry cutter to cut the butter into the dry ingredients until fine crumbs are formed. I like to use the dough blade on my food processor.

4. Mix the wet ingredients in a separate bowl. Then, gently fold into the dry ingredients. Form a ball.

5. Line a baking sheet with parchment paper and grease.

6. Dump dough out onto the parchment paper and pat to form a circle about 1/2 inch thick. Cut into 8 triangles and gently separate.

7. Bake for 14-15 minutes until lightly golden.

8. Cool slightly and top with glaze.

Glaze:

1/2 c powdered sugar

1 T milk

Enjoy!

Simple Glazed Pumpkin Spice Scones

Print Recipe
Servings 8 scones

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/2 cup pumpkin/squash puree
  • 3 Tbsp half n half or heavy cream
  • 1 egg
  • 5 Tbsp cold butter cubed

Instructions
 

  • Preheat oven to 425 °F
  • In a large bowl, mix together dry ingredients
  • Using 2 knives or a pastry cutter to cut the butter into the dry ingredients until fine crumbs are formed. I like to use the dough blade on my food processor.
  • Mix the wet ingredients in a separate bowl. Then, gently fold into the dry ingredients. Form a ball.
  • Line a baking sheet with parchment paper and grease.
  • Dump dough out onto the parchment paper and pat to form a circle about 1/2 inch thick. Cut into 8 triangles and gently separate.
  • Bake for 14-15 minutes until lightly golden.
  • Cool slightly and top with glaze.

Notes

Glaze:
1/2 c powdered sugar
1 T milk
Enjoy!