Pumpkin scones are drizzled with a spiced glaze. These scones are the perfect fall breakfast!
Pumpkin spice everything, please. Yes, I’m one of those girls. It’s fall and I want fall flavors, which is precisely why I made these pumpkin scones. They are just what I need for breakfast on a crisp fall morning. They are topped with the most perfect spiced glaze.
Why this recipe works: Scones require no mixer! Mix the dry ingredients in one bowl and the wet ingredients in another and then combine the two. Easy, peasy.
How to make pumpkin scones
- Make the scone dough: Whisk together dry ingredients in a large bowl. Use a pastry cutter to cut butter into dry ingredients. In a separate bowl, whisk together wet ingredients. Pour wet ingredients into dry ingredients and use a wooden spoon or rubber spatula to mix ingredients until combined.
- Shape the scones: Transfer dough to a floured surface and roll into a 8-inch round disc. Use a sharp knife to cut dough into 8 triangles.
- Bake the scones: Place scones on a parchment lined baking sheet. Bake at 400 F for 10 to 12 minutes or until the edges start to turn golden brown. Transfer scones to a wire rack to cool for 5 minutes.
- Prepare the glaze: Whisk the dry ingredients together, then pour in the milk. Whisk until smooth. Drizzle icing over the scones while still warm.
Helpful tips for making scones
When making scones, it’s important that you keep the dough cold, especially the butter, so the butter doesn’t melt before the scones are baked. This will help the scones rise in the oven and prevent them from becoming too tough.
Avoid over-mixing the dough. It’s okay if there are a few lumps in the dough. It will come together when forming the dough into a disc! You want the oven really hot and the scones to be cold when they go in the oven. So preheat the oven before making the dough.
Frequently Asked Questions
How to store scones: Scones are best when eaten the day they are baked. However, they may be stored in an airtight container in a dry, cool place for 2 or 3 days.
Can you freeze scones? Yes, cut the scones in triangle and place them on the parchment lined baking sheet. Freeze the scones for 1 hour so they are firm. Individually wrap the scones in plastic wrap and store in an airtight container or freezer bag for up to 1 month.
How to bake frozen scones: Remove scones from the freezer and unwrap them. Place scones on a parchment lined baking sheet and preheat the oven. Once it’s hot the scones will be slightly defrosted, but still cold.
Looking to improve your scone game? I suggest checking out my chocolate chip scones. There are plenty of tips and a recipe video to help you achieve perfect scones! If you are looking for more scone recipes, check out my cranberry orange scones and these lemon raspberry scones.
Pumpkin scones are seriously one of my favorite fall breakfast foods! They taste just like the Starbucks pumpkin scones and are irresistible when topped with a spiced glaze. Pair it with chai tea or a PSL and you’re in for a treat! Tag @ifyougiveablondeakitchen on social media so I can see your pumpkin scones!
- 2 cups (250 g) all-purpose flour
- ⅓ cup (66 g) packed light brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter, , cold and cut into cubes
- ½ cup (120 g) pumpkin puree
- 3 tablespoons whole milk,, cold (2% milk works too)
- 1 large egg,, cold
- 2 teaspoons pure vanilla extract
- 1 cup (120 g) confectioners’ sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Pinch of nutmeg
- 2 tablespoons whole milk
- Preheat oven to 400° F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Work in the butter just until the mixture is a crumbly sand texture. It’s okay for some larger chunks of butter to remain unincorporated. Set aside.
- In another bowl, whisk together pumpkin purée, milk, egg and vanilla until well combined.
- Pour pumpkin mixture over the flour mixture. Stir using a rubber spatula until a soft dough forms.
- Transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Pat/roll the dough into circle 8 inches in diameter and a scant 3/4 inch thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the dough, and sprinkle more flour underneath. Cut the dough into 8 equal sized triangles using a pizza cutter or a sharp knife.
- Place scones onto prepared baking sheet. Place into oven and bake for 13 to 15 minutes or until the edges are turning light brown. Transfer to a wire rack to cool for 5 to 10 minutes. Prepare the glaze.
- To make the spiced icing, combine confectioners’ sugar and spices. Whisk until combined. Add milk and whisk until smooth. If the glaze is too thick, add more milk as needed. Use a spoon or icing bag to drizzle glaze over the scones. Allow glaze to set before serving.
Recipe adapted from Damn Delicious.