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Pumpkin Scones
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
 

Fill your home with the sweetest aromas from these Pumpkin Scones all fall long! They are packed with pumpkin flavor and are super easy to whip up. Served with a big cup of hot coffee, these delicious scones make the perfect dish for any fall brunch!

Course: Bread, Breakfast
Cuisine: American
Keyword: fall scones, pumpkin scones
Servings: 8 scones
Calories: 576 kcal
Author: Malinda Linnebur
Ingredients
SCONE:
  • cups (340g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • cup (65g) packed brown sugar
  • ½ cup (113g) cold butter, cut into pieces
  • ½ cup (120g) canned pumpkin
  • 1 large egg
  • ¼ cup (60ml) heavy cream OR half and half
  • 2 teaspoons vanilla
ICING:
  • 1 cup (110g) powdered sugar
  • dash of cinnamon and pumpkin pie spice
  • 2 tablespoons milk
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 400°F. Lightly grease a baking sheet or line with parchment paper.

  2. In a large bowl, combine flour, baking powder, cinnamon, pumpkin pie spice, salt, and brown sugar. Using a pastry blender or two knives cut in butter until crumbly.

  3. In a small bowl, combine pumpkin, egg, cream, and vanilla. Combine with dry ingredients just until moistened.

  4. Place dough on a lightly floured surface and pat out into an 8" circle. Cut into 8 wedges. Place on prepared baking sheet and bake for 18-22 minutes or until lightly browned. Place on a wire rack to cool.

ICING:
  1. In a small bowl combine the icing ingredients until smooth. Spread over the cooled scones.

Recipe Notes
  1. STORAGE: Store completely cooled leftovers at room temperature well covered for up to 2 days. Be sure to allow the icing to set before storing.
  2. FREEZER FRIENDLY: Store completely cooled leftovers in a freezer safe container for up to 3 months. Thaw overnight on the counter. 
  3. PUMPKIN PIE SPICE: If you don't have pumpkin pie spice replace it with the following: ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground clove, and ⅛ teaspoon ground allspice.
  4. I prefer to use cream or half and half in scone recipes for the best texture. You can replace it with milk or even a dairy free milk but it WILL change the texture of the scone. 
Nutrition Facts
Pumpkin Scones
Amount Per Serving
Calories 576 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 65mg22%
Sodium 272mg12%
Potassium 303mg9%
Carbohydrates 98g33%
Fiber 3g13%
Sugar 40g44%
Protein 9g18%
Vitamin A 2818IU56%
Vitamin C 1mg1%
Calcium 109mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.