Classic Pumpkin Cinnamon Scones Recipe
These Classic Pumpkin Cinnamon Scones are a perfect blend of tender, flaky pastry infused with pumpkin puree and warming pumpkin pie spices. Finished with a sweet cinnamon glaze, these scones deliver comforting autumn flavors that are ideal for breakfast, brunch, or an afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 6 to 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Scone Dough
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 6 tbsp butter, frozen and grated
- 1/2 cup pumpkin puree (such as Libby’s)
- 3 tbsp half and half
- 1 large egg
Glaze
- 1/2 cup confectioners’ sugar
- 3 tsp milk
- 1/2 tsp ground cinnamon
- 1/8 tsp pumpkin pie spice
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease a scone pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl or stand mixer bowl, sift together 2 cups flour, 1/2 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1 1/2 tsp pumpkin pie spice. Stir well to fully combine.
- Cut in Frozen Butter: Grate 6 tbsp of frozen butter directly into the dry ingredients. Gently combine with your hands until the mixture resembles coarse crumbs and no large lumps of butter remain.
- Combine Wet Ingredients and Incorporate: In a separate medium bowl, whisk together 1/2 cup pumpkin puree, 3 tbsp half and half, and 1 large egg until smooth. Fold the wet mixture into the dry mixture and stir until just combined. Do not overmix; dough should be slightly sticky.
- Shape, Cut, and Bake Scones: Turn the dough onto a floured surface and shape into a round about 1-inch thick. Cut into 6 or 8 triangular wedges. Place the wedges on the prepared baking sheet. Bake 14 to 16 minutes until light brown. Remove and let cool before glazing.
- Make the Cinnamon Glaze: While scones cool, whisk together 1/2 cup confectioners’ sugar, 3 tsp milk, 1/2 tsp ground cinnamon, and 1/8 tsp pumpkin pie spice until smooth. Adjust milk to reach desired consistency and let glaze sit for a minute to thicken slightly.
- Glaze and Serve: Drizzle cooled scones generously with the cinnamon glaze. Allow the glaze to harden before serving to enjoy warm, flavorful pumpkin cinnamon scones.
Notes
- Freezing and grating the butter ensures tender, flaky scones by preventing the butter from melting too quickly during mixing.
- Do not overmix the dough to avoid tough scones; mix just until combined.
- You can adjust the glaze thickness by adding more or less milk.
- Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Keywords: Pumpkin scones, cinnamon scones, fall breakfast, pumpkin spice scones, baked scones, pumpkin recipe
Find it online: https://www.cheftara.com/classic-pumpkin-cinnamon-scones-recipe/
