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Classic Pumpkin Cinnamon Scones

Classic Pumpkin Cinnamon Scones That Warm Your Fall Mornings

These Classic Pumpkin Cinnamon Scones are perfect for a cozy breakfast or brunch, featuring rich pumpkin puree and aromatic spices.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Base
  • 2 cups all-purpose flour substitute with gluten-free flour for gluten-free version
  • 1/3 cup granulated sugar feel free to use brown sugar for a richer flavor
  • 1 tbsp baking powder make sure it’s fresh for best rise
  • 1/2 tsp salt don’t skip this crucial ingredient!
  • 1 tbsp pumpkin pie spice can mix cinnamon, nutmeg, and ginger if needed
  • 1/2 cup frozen butter grate straight from the freezer
  • 1 cup pumpkin puree use plain puree, not pie filling
  • 1/2 cup half and half milk or non-dairy alternative works
  • 1 large egg use a flax egg as a vegan alternative if desired
For the Glaze
  • 1 cup confectioners' sugar for glaze, this will give a lovely finish

Equipment

  • Baking sheet
  • Mixing Bowl
  • whisk
  • Pastry cutter
  • knife
  • parchment paper
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, sift together all-purpose flour, granulated sugar, baking powder, salt, and pumpkin pie spice.
  3. Grate the frozen butter into the dry mixture and blend until it resembles coarse crumbs.
  4. In a separate bowl, whisk together the pumpkin puree, half and half, and egg until fully combined.
  5. Gently fold the wet mixture into the dry ingredients until just incorporated.
  6. Transfer the dough onto a floured surface and shape it into a circle about 1-inch thick, cutting into 6 or 8 triangles.
  7. Place the cut scones onto the prepared baking sheet, spacing them an inch apart, and bake for 14-16 minutes.
  8. Remove scones from the oven and let them cool on a wire rack.
  9. Prepare the glaze by whisking together confectioners' sugar, a splash of milk, ground cinnamon, and pumpkin pie spice until smooth.
  10. Drizzle the glaze over the cooled scones before serving.

Nutrition

Serving: 1sconeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 7gVitamin A: 500IUCalcium: 10mgIron: 1mg

Notes

Grate your frozen butter directly into the flour mixture for flakiness. Avoid overmixing the dough.

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