How do you know when scones are done?

Scones are done when they are a light golden brown around the edges and when a toothpick inserted into the center comes out clean.

What to serve with pumpkin scones:

These pumpkin scones are excellent on their own served, with your favorite cup of coffee or tea. Enjoy them for breakfast, brunch, or as a snack with a spread of butter or clotted cream. They're also great with spiced jams or fresh fruit and whipped cream for an extra special treat.

Can you freeze pumpkin scones?

Yes, unglazed pumpkin scones freeze very well. Place the baked scones in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw on the counter for an hour or two and glaze before serving.

Best Pumpkin Scones

Description

These pumpkin scones are incredibly soft and moist with nice crispy edges. They are finished with a simple vanilla glaze AND pumpkin spice glaze on top.

Ingredients

Scones

2 & 1/4 cups (280g) all-purpose flour
1/2 cup (100g) granulated sugar
1 tbsp baking powder
2 tsp pumpkin pie spice (or cinnamon)
1/2 tsp salt
1/2 cup (114g) unsalted butter, cold and cut into tablespoons
1/2 cup (125g) pumpkin puree
1/4 cup half and half (or any kind of milk) cold plus more for brushing
1 large egg, cold
1 tsp vanilla extract

Vanilla Glaze

1 cup (125g) powdered sugar plus more if needed
1/4 tsp vanilla extract
2 tbsp half and half (or milk)

Pumpkin Spice Glaze

1/2 cup (65g) powdered sugar plus more if needed
1/4 tsp pumpkin pie spice (or cinnamon)
1 tbsp half and half (or milk)

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Instructions

In a large mixing bowl, toss together the flour, sugar, baking powder, pumpkin pie spice, and salt. Cut in the cold butter until the mixture resembles coarse meal.
In a medium bowl, whisk together the pumpkin puree, half and half, egg, and vanilla. Add the wet ingredients to the flour mixture and stir until the dough comes together.
Scrape the dough onto a floured work surface. With floured hands, gently knead the dough into a ball. Pat into a 6″ disc and cut into 8 wedges using a sharp knife dusted with flour.
Place the wedges 2″ apart onto a baking sheet lined with parchment paper. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 425F.
Brush the tops of the scones with more cream/milk and bake for 18-20 minutes or until golden on the bottom and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
To prepare the vanilla glaze – In a small bowl, whisk together the powdered sugar, vanilla, and cream until smooth (add more powdered sugar if needed for a very thick consistency). Dip each scone, face-side down, into the glaze and place back on the wire rack to dry.
Prepare the second glaze by whisking all the ingredients until smooth (add more powdered sugar if needed for a very thick consistency). Use a piping bag cut with a small hole or a spoon to drizzle over the scones.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days. Please note that since these scones are glazed, the glaze will start to melt into the scones after a day, so they are best enjoyed fresh.