This pumpkin scones recipe is quick and easy to make, drizzled with a light vanilla glaze, and full of the best cozy pumpkin flavors.
Pumpkin Scone Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 1/2 cup very cold salted butter,* diced or grated
- 3/4 cup pumpkin purée
- 1/3 cup buttermilk (or milk), plus extra for brushing
- 1 teaspoon vanilla extract
Vanilla Glaze Ingredients:
- 1/2 cup powdered sugar
- 2 to 3 teaspoons buttermilk (or milk)
- 1/2 teaspoon vanilla extract
- optional: 1/4 teaspoon ground cinnamon, ginger or cardamom
- Combine dry ingredients. In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt until evenly combined.
- Cut in the butter. Add the diced butter and use a pastry cutter or two forks (or a food processor, see below) to cut the butter evenly into the dry ingredients until the mixture is crumbly and the butter forms no larger than pea-sized chunks.
- Add in the wet ingredients. Add in the pumpkin purée, milk and vanilla extract. Then use a spatula to quickly and gently stir the mixture until no dry streaks remain. (Try to avoid over-mixing.)
- Shape the scones. Turn the mixture out onto a flour-dusted surface and fold the dough over on itself a few times until it holds together and can form a ball. (The dough will be a bit sticky, so don’t worry.) Pat the dough down flat into an 8-inch circle. Then use a large knife or bench scraper to slice the dough into 8 equal-sized pie wedges. (You may need to wipe off your knife between slices if the dough is sticky.)
- Chill. Transfer the wedges to a parchment-covered baking sheet, spacing them at least 2 inches apart. Then transfer the baking sheet to the freezer for 15 minutes or so while your oven heats. Heat the oven to 425°F.
- Bake. Briefly brush the top of each scone with a bit of buttermilk. Then transfer the baking sheet to the oven and bake for 13-15 minutes or until the scones are lightly golden on top and cooked through. Transfer to a wire baking rack to cool.
- Glaze. In a small bowl, whisk together the glaze ingredients until combined. (If the mixture seems too thin, add more powdered sugar.) Then once the scones have cooled a bit, brush or drizzle the glaze on top of the scones. Serve and enjoy!
Butter: If you are using unsalted butter, just add an extra 1/4 teaspoon salt to the recipe. Also, it’s important that your butter is completely chilled, so I recommend keeping it in the fridge right up until the minute that you add it to the recipe.
Food processor option: Alternately, you can add all of the dry ingredients to a food processor and pulse to combine. Add the diced butter and pulse a few times until crumbly. Then transfer the mixture to a mixing bowl and stir in the wet ingredients as directed until combined.