These pumpkin spice scones are so fluffy and buttery and are a perfect fall treat! They are each decorated with a perfectly pumpkin spiced glaze.
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Buttery scones with a fall twist
Scones are tall, light and fluffy confections. They are perfect to have as breakfast, or as a treat to enjoy with tea or coffee. These sconces in particular, have the addition of pumpkin puree and pumpkin spice in them, which makes them a perfect fall treat.
To amp up the pumpkin spice flavour, I put pumpkin pie spice in the icing as well!
If you like pumpkin spice, you will love my pumpkin spice cinnamon rolls, pumpkin streusel coffee cake, pumpkin cake, or pumpkin chocolate chip cookies!
Pumpkin scone ingredients
- Pumpkin puree - You want the pumpkin puree, not the pumpkin pie filling. We add in our own spices and flavour.
- Baking powder & baking soda - Many recipes only have baking powder in it. I feel the addition of baking soda ensures a tall fluffy scone.
- Pumpkin pie spice - I used my own recipe for pumpkin pie spice, or you can use a store bought one.
Pumpkin spice icing ingredients
Instructions
Mix wet ingredients together in a bowl and set aside. Combine all the dry ingredients to a bowl and whisk it together.
Use a pastry cutter or a fork and cut the cold butter into the dry ingredients until you have small pea-sized crumbs.
Combine the wet ingredients to the dry ingredients and then pour out onto a floured surface.
Gently work the dough together. It will be wet and crumbly. Flatten the dough and fold it over itself, and then flatten into a 1-inch thick circle.
Cut 8 wedges from the round and place them on a parchment lined baking sheet. Bake for 20-22 minutes, and then let the scones cool on a wired rack.
Combine the confectioner's sugar and pumpkin pie spice in a small bowl. Add the milk, a little bit at a time, until a thick glaze forms.
Transfer the glaze to a small piping bag, or into a zip lock bag and snip off a corner. Pipe the glaze onto the cooled scones to create a zigzag pattern. Or you could drizzle the glaze on with a spoon.
Let the glaze harden for 15 minutes before serving.
For more step-by-step photos and instructions, see the web story for pumpkin spice scones!
Tips
- Instead of buying pumpkin pie spice, you can make your own with my recipe here.
- Cold butter helps create all those flaky layers. So make sure you use butter that is straight from the fridge.
- These scones are best eaten the day they are made, but will last up to 3 days in an airtight container at room temperature.
Frequently asked questions
Scones are best eaten on the day they are made. They will last for 3 days at room temperature in an airtight container.
Baked and un-iced scones can be frozen for up to 3 months in a freezer bag. To thaw, leave on the counter for a few hours and ice when they are room temperature.
Biscuits are light and airy and are good for mopping up gravy. Scones are more dense and crumbly. They are served with jam or a spread, and are usually eaten with a hot beverage.
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Pumpkin Spice Scones
Ingredients
Pumpkin Spice Scones
- ½ cup pumpkin puree (115g)
- ⅓ cup brown sugar, packed (66g)
- 1 large egg whisked
- ⅓ cup heavy cream (80g)
- 1 teaspoon vanilla extract (4.9ml)
- 2 cups all purpose flour (250g)
- 1 teaspoon baking powder (4g)
- ½ teaspoon baking soda (2.4g)
- 2 teaspoons pumpkin pie spice (4g)
- ½ cup butter, cold (115g)
Spiced Glaze
- 1 ½ cups icing sugar (188g)
- 2 tablespoons milk 29.6ml)
- ¼ teaspoon pumpkin pie spice (0.5g)
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a medium bowl combine pumpkin puree, brown sugar, egg, heavy cream and vanilla; set aside.
- In a large bowl whisk together the flour, baking powder, baking soda and pumpkin pie spice.
- Cut the cold butter into the flour using a pastry cutter or a fork, until the butter is well incorporated into the dry ingredients, and is pea-sized.
- Pour the wet ingredients in and gently mix until it is almost all combined. Dump the mixture onto a floured work surface. Use your hands and gently bring the dough together. Pat it down and fold the dough over itself.
- Gently pat the dough down and form it into a circular shape that is about 1-inch thick. Slice the dough into 8 triangular pieces and place them on the prepared baking sheet. Place the baking sheet into the freezer while the oven preheats. This will make sure we get flaky layers.
- Preheat an oven to 375°F. Bake the scones for 20 - 22 minutes, or until the scones have puffed up and are firm to the touch. Do not let the tops brown as you don't want a dry scone. Let the scones cool on the pan for 10 minutes and then transfer them to a wire rack to cool completely.
- While the scones are cooling, prepare the icing. Combine the confectioner's sugar and pumpkin pie spice in a small bowl. Add the milk, a little bit at a time, until a thick glaze forms.
- Transfer the glaze to a small piping bag, or into a zip lock bag and snip off the end. Pipe the glaze onto the cooled scones to create a zigzag pattern. You can also use a spoon to drizzle on the icing. Let the glaze harden for 15 minutes before serving.
Notes
- Instead of buying pumpkin pie spice, you can make your own with my recipe here.
- Cold butter helps create all those flaky layers. So make sure you use butter that is straight from the fridge.
- These scones are best eaten the day they are made, but will last up to 3 days in an airtight container at room temperature.
Did you try this recipe? Comment below to let me know ☺️