Best Pumpkin Scones

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.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 25

Cook Time 20

Chill Time 20

Total Time 1 5

Servings scones

Calories 400

Author Lily Ernst

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

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.
2 & 1/4 cups (280g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1 Tbsp baking powder, 2 tsp pumpkin pie spice, 1/2 tsp salt, 1/2 cup (114g) unsalted butter
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.
1/2 cup (125g) pumpkin puree, 1/4 cup half and half, 1 large egg, 1 tsp vanilla extract
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.
1 cup (125g) powdered sugar plus more if needed, 1/4 tsp vanilla extract, 2 Tbsp half and half
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.
1/2 cup (65g) powdered sugar , 1/4 tsp pumpkin pie spice, 1 Tbsp half and half

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.

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