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Pumpkin Scones

Tis the season for all things pumpkin. So why not dive in a make a batch of these delicious Pumpkin Scones. Made with real pumpkin puree and give a sugary glaze. Perfect for fall morning brunches.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: North American
Keyword: pumpkin, scones
Servings: 8 scones
Calories: 288kcal
Author: Julia Pinney

Ingredients

For the scones:

  • 2 Cups flour
  • 1/3 Cup sugar
  • 2 Teaspoons baking powder
  • 1 Teaspoon ground ginger
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground nutmeg
  • 1/2 Teaspoon salt
  • 1/2 Cup butter cold and cut into small pieces
  • 2 Tablespoons cream
  • 1 Egg
  • 1/3 Cup Pumpkin Purée
  • Extra egg for brushing scones
  • Pumpkin seeds

For the glaze:

  • 1/2 Cup powdered sugar
  • 1 Tablespoon heavy cream
  • 1 Tablespoon maple syrup
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees F. Grease and line with parchment paper a large baking sheet.
  • In a medium bowl whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger. Add the cut cold butter. Use you hands to incorporate the butter completely into the flour mixture. You will end up with a fine bread crumb like texture. Set aside.
  • In a separate bowl, whisk together the egg, cream and pumpkin purée. Whisk until smooth. Add this to the dry ingredients and gently stir until it comes together.
  • Transfer the dough to the baking tray and form a 6 inch disk. Cut into 8 equal parts and gently separate them. Brush with the egg wash and top with pumpkin seeds. Bake for 15 - 20 minutes or until lightly golden brown. Remove from oven and transfer to a wire rack to cool.
  • In a small bowl combine the powdered sugar, cream and male syrup. Whisk until smooth. Use a spoon to drizzle a little over each scone. Leave to set 20 - 30 minutes before serving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

  1. I used a basic glaze but it's optional or you could use cream cheese glaze if you like.
  2. Cold butter is essential! The whole point of using cold butter, is that you end up some some butter not being completely incorporated and it then melts into the scone while it is cooking. This creates a buttery and somewhat flaky texture inside the scone. If you use room temperature butter, the texture of the scone will be more like muffin.
Nutrition Facts
Pumpkin Scones
Amount Per Serving (1 scone)
Calories 288 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 59mg20%
Sodium 364mg16%
Potassium 68mg2%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 10g11%
Protein 4g8%
Vitamin A 2056IU41%
Vitamin C 1mg1%
Calcium 80mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.