Pumpkin Spice Scones

I have been making pumpkin spice scones for years now and they have become a fall tradition at my house. They are so goo that they disappear in a heart beat and I usually end up making several batches.

Sweet and flaky with just a hint of spice these pumpkin spice scones are irresistible. They make a perfect dessert, breakfast or snack any time of the day. With light mouth watering pumpkin flavor and melt in your mouth texture these scones are the ultimate seasonal treat.

There is no better way to enjoy the delicious flavor of warm spices and creamy pumpkin than with delicious homemade scones. You can skip the coffeeshop and enjoys these pastries right from your own kitchen.

These scones are simple to make and only take about 10 or 15 minutes to bring together and pop in the oven. I’ll be honest with you, the hardest part of making these is waiting for them to cool.

One of my favorite fall treats, I have been known to make these pumpkin spice scones well into the off season. Who says I can’t make these tasty baked goods anytime of the year? The bakery patrol has not been on my case so enjoy them whenever you want.

Directions 

To make these super delicious Pumpkin Spice Scones start by preheating your oven to 425°.

Mix your flour, sugar, baking powder, salt and spices together. Then cut in the butter using a pastry cutter or a fork until it resembles coarse crumbs.

In a separate bowl mix together the pumpkin, milk and egg. Add this to the dry mixture and then gently mix until the dough comes together into a ball. You might need to use your hands to incorporate all the dry ingredients but don’t over mix.

Sprinkle the dough with a little bit of flour on the top and bottom so it will not stick. Using your hands flatten it into a circle about a ½ thick. Cut into 8 wedges for large scones. For smaller scones cut each wedge in half again. 

Place on a lined baking sheet about an inch apart. Bake for 14-16 minutes for large scones or 11-13 minutes for small, or until the edges are just barely golden brown.

Cool completely before frosting. These scones are scrumptious without frosting but even better with, as it adds an extra layer of sweet and spice that rounds out the flaky fall-apart texture.

To make the frosting mix the butter, powdered sugar, milk and spices all together until it is smooth and spreadable, about the same consistency as peanut butter.

Tips

If frosting is too thin you can add an additional tablespoon or two of powdered sugar. If it is too thick you can add additional milk,½ tsp. at a time until it is spreadable.

If you have leftover pumpkin puree put it into an ice cube tray and freeze. Then transfer to a ziplock bag in the freezer. This makes it easy to pull out and defrost the exact mount you need for next time!

Print

Recipe

Sweet and flaky with just a hint of spice these Pumpkin Spice Scones are irresistible. They make a perfect dessert, breakfast or snack any time of the day. With light mouth watering pumpkin flavor and melt in your mouth texture these scones are the ultimate seasonal treat.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 servings

Ingredients

• 2 Cups Flour
• ⅓ Cup sugar
• 1 Tb. Baking powder
• ½ tsp. Salt
• ½ tsp. Cinnamon
• ½ tsp. Nutmeg
• ¼ tsp. Cloves
• ¼ tsp. Ginger
• 6 Tbs. Butter
• ½ Cup Pumpkin puree
• 3 Tbs. Milk
• 1 Egg

For the Frosting

• 1 Cup Powdered Sugar
• 1 Tb. Butter softened
• 2 tsp. Milk
• ¼ tsp. Cinnamon
• ⅛ tsp. Nutmeg
• Cloves pinch
• Ginger pinch

Instructions

• Preheat oven to 425°.
• Mix the flour, sugar, baking powder, salt and spices together. Then cut in the butter using a pastry cutter or a fork until it resembles coarse crumbs.
• In a separate bowl mix together the pumpkin, milk and egg. Add this to the dry mixture and then gently mix until the dough comes together into a ball. You might need to use your hands to incorporate all the dry ingredients but don’t over mix.
• Sprinkle the dough with a little bit of flour on the top and bottom so it will not stick. Using your hands flatten it into a circle about a ½ thick. Cut into 8 wedges for large scones. For smaller scones cut each wedge in half again.
• Place on a lined baking sheet about an inch apart. Bake for 14-16 minutes for large scones or 11-13 minutes for small scones, or until the edges are just barely golden brown.
• Cool completely before frosting.
• For the frosting mix all ingredients together until smooth and spreadable, about the same consistency as peanut butter. Spread over cooled Pumpkin Spice Scones and enjoy.

Notes

Freeze leftover pumpkin puree put into an ice cube tray then transfer to a ziplock bag in the freezer. This makes it easy to pull out and defrost the exact mount you need for next time!

If frosting is too thin you can add an additional tablespoon or two of powdered sugar. If it is too thick you can add additional milk, ½ tsp. at a time until it is spreadable.

You also might like my cinnamon coated muffins or potato chip cookies!

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