Pumpkin Scones with Cinnamon Glaze are such a fun, yummy way to make this traditional pastry! With pumpkin season in full swing, you’ll love how easy and delicious it is to incorporate these into your holiday baking!
Jump to Recipe
Print Recipe
Pumpkin scones are really tasty scones! I’m not sure how many of eat scones on the regular, but when you see how easy it is to make these guys you may want to! Also, don’t let the fact that they’re pumpkin throw you off. You can really substitute a whole bunch of different flavors to make these treats personal to you or the season you’re in.
Why should pumpkin pie have all the fun!?
I get it, pumpkin pie tends to be the hero of the pumpkin desserts during Halloween and Thanksgiving. However, it’s always fun to switch things up and add some new recipes into rotation. This recipe is very basic, so you probably already have all the pantry essentials necessary to make this. So, grab yourself a can of pumpkin puree and you’re all set. Plus, the cinnamon glaze is a really great addition. You can add different spices to it if you want to get fancy, or omit the cinnamon for a simple plain glaze and let that scone shine!
Don’t forget to try our other pumpkin treats like Mini Pumpkin Pies, Pumpkin Soup, Pumpkin Hummus and Pumpkin Kibbeh!
Pumpkin Scones are a delicious way to add some fall flavor into this traditional pastry. Plus, the Cinnamon glaze adds a perfectly spiced, sugary topping!
- 2 cups all-purpose flour
- 1/4 cup white sugar (add 1 tablespoon sugar if using salted butter)
- 1 tablespoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 3/4 cup heavy cream
- 1/2 cup pumpkin puree
- 1/2 cup butter, cold (1 stick) (if using salted add extra sugar above)
- 1 cup powdered sugar
- 1 teaspoon cinnamon, ground
- 2-4 tablespoons milk
Preheat oven to 425 degrees F. Line a large baking pan/cookie sheet with parchment paper and cover well with non-stick cooking spray. Place aside.
In a large bowl, add all dry ingredients, flour through salt. Mix well.
Take your cold butter and cut into small pieces about 1/4 inch. Add to the flour mix and stir to coat the butter. Then using your hands, squeeze the butter with your fingers into the flour mixing until you get coarse crumbs.
In a separate bowl, add pumpkin puree and heavy cream and whisk until well combined.
Pour liquid mixture into flour mixture and stir until a dough forms into a ball. It's ok if it's not perfect, you do not want to overmix the dough.
Roll the dough out on to the prepared baking sheet. Shape it into a rectangle about 3/4" thick. The edges do not need to perfect.
Cut the rectangle in half horizontally (from side to side). Then cut in half vertically (from top to bottom). You now will have 4 squares. Cut each square diagonally (from top corner to inner corner). leaving you with 2 triangles. Repeat on next 3 squares.
Space them out a bit and bake for 10-12 min.
In a small bowl, combine powdered sugar and cinnamon and stir. Then add milk one tablespoon at a time until you get a smooth, liquid consistency that is pourable but not runny. Once the scones cool, top with glaze.
If you would like to make more scones that are a smaller size, slice the dough into 3 even sections vertically and horizontally, instead of 2. Then continue with diagonal cuts.
Leave a Reply