Pumpkin Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8 scones
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 tablespoons granulated sugar
  • 1/2 cup unsalted butter - cold and diced into 1/2-inch pieces
  • 1/2 cup + 1 tablespoon canned pumpkin puree - chilled (don't chill in can)
  • 3 1/2 tablespoons buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 tablespoon half and half
Pumpkin Glaze
  • 3/4 cup icing sugar
  • 1 tablespoon pumpkin puree
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1 tablespoon half and half
  1. Preheat your oven to 425 degrees and line your baking sheet with our silpat or parchment paper - set aside.
  2. In a large bowl combine your flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well combined.
  3. Cut in your butter until no large pieces remain.
  4. In you medium bowl combine your pumpkin puree, buttermilk, egg, vanilla and honey.
  5. Make a well in your dry ingredients and pour your pumpkin mixture in.
  6. Stir with a wooden spoon until no flour remains.
  7. Knead dough until the mixture fully comes together.
  8. On a well floured surface invert dough onto the surface.
  9. Pat and shape your dough into an 8" circle.
  10. Using a large knife cut into 8 even slices - be sure to keep the knife well floured as the dough is quite sticky.
  11. Transfer your slices onto your silpat or parchment paper.
  12. Brush the tops of your scones with the half and half.
  13. Bake for 13-15 minutes - until tops are golden brown.
  14. Let your scones fully cool before you glaze.
Pumpkin Glaze
  1. In a medium bowl combine the icing sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half.
  2. Mix until you have reached your desired consistency - adding more half and half if needed.
  3. Transfer the glaze into a small ziplock bag, cut the corner off and zigzag across your scones.
Recipe by Stacey's Recipes at https://www.staceysrecipes.com/pumpkin-scones/