Easy Pumpkin Scones
A moist and mouthwatering autumn treat, drizzled with vanilla pumpkin spice glaze!
Equipment
- 1 Large Mixing Bowl
- 1 Small Bowl Bowl
- 1 Baking Tray
- 1 Sheet Parchment Paper
- 1 Large Wood Cutting Board (For Floured Surface)
- Measuring Cups and Spoons
- Utensils
Ingredients
Scones
- 2.5 Cups All-Purpose Flour
- 1/4 Cup Brown Sugar Dark or light will work!
- 1 Tablespoon Baking Powder
- 2 Teaspoons Pumpkin Pie Spice You could also just mix together cinnamon and cloves if you don't have this blend!
- 1/2 Cup Unsalted Butter You can use salted butter too; I just always buy unsalted to cut down on salt where we can.
- 3/4 Cup Canned Pure Pumpkin Important: Make sure to get pure pumpkin, not pumpkin pie filling.
- 1/2 Cup Milk I used Almond Breeze's Unsweetened Vanilla Almond Milk, but any milk will work!
Vanilla Pumpkin Spice Glaze
- 3 Tablespoons Hot Water
- 1-1.5 Teaspoons Pure Vanilla Extract
- 3/4-1 Cup Powdered Sugar
- 1 Sprinkle Pumpkin Pie Spice To festively sprinkler top of the scones after drizzling the glaze - the last touch!
Instructions
Scones
- Preheat oven to 425 F.
- In a large mixing bowl, mix together dry scone ingredients (flour, brown sugar, baking powder, pumpkin pie spice).
- Add room temperature butter into the bowl and cut it into the mix with two knives until clumps of butter are removed.
- Add in wet ingredients (pure pumpkin and milk). Note: Make sure to measure 3/4 cup of pure pumpkin; the whole can will not be used, so either double the recipe or preserve the remaining pumpkin for later.
- Mix the batter until combined and form a dough. Knead with your hands if needed. If too wet and not forming enough of a shape, sprinkle in a tiny bit more flour.
- Once the dough is formed, transfer over to a lightly floured surface (I used a large, wood cutting board).
- Pat the ball of dough down into a circle (maybe about 10 inches wide?) that is about 1/2 inch thick.
- Cut triangular slices (like a pie). First, cut into fourths. Then, cut the fourths in half. Lastly, cut the eighths in half (ending with 12 slices). The slices will look very thin and you may question if they're too small, but they will expand in the oven!
- Line a baking tray with parchment paper (no need to grease). Remove scone slices from the floured surface and place them in flexible rows on the lined baking tray.
- Bake for 14 minutes.
- When done, remove from the oven to cool.Note: I don't have a cooling rack, and leaving them on the parchment paper-lined baking tray worked out perfectly, so no worries there!
Vanilla Pumpkin Spice Glaze
- Mix together glaze ingredients in a small bowl (powdered sugar, pure vanilla extract, and hot water).
- Drizzle glaze over the scones and sprinkle pumpkin pie spice on top!
