Pumpkin Scones

Pumpkin scones are moist and spiced packed, with an equally flavorful pumpkin glaze on top. Perfect for any fall morning.

One of these warmed up with some coffee while sitting on the porch in the early cool mornings, yes please! Everything you could want and need for a fall morning.

It might still be almost 100 degrees outside where I live in Southeastern Oklahoma, but I’m still baking all the fall things to help me mentally feel like it’s fall. It’s definitely starting to look a bit like the fall season here because everything is so dry here the grass is all dead, and the leaves are falling because of lack of moisture. Not looking like it’s going to be a pretty fall season here again unfortunately. All the fall decorations and pumpkin flavored treats will have to do!

These scones have a higher moisture content than most because of the pumpkin puree. For this reason, I would store these in the refrigerator, or they will go bad quickly. You could also freeze these to enjoy later.

Be sure and try some of my other pumpkin inspired desserts like Ninja Creami Pumpkin Pie Ice Cream, Pumpkin Oatmeal Cream Pies, Pumpkin Bread, and Air Fryer Pumpkin Pinwheels.

Ingredients

• Flour
• Egg
• Pumpkin Puree
• Brown Sugar
• Baking Powder
• Salted Butter
• Whole Milk
• Ground Cinnamon
• Pumpkin Pie Spice
• Confectioners Sugar

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
• In a mixing bowl, whisk together the flour, brown sugar, baking powder, ground cinnamon, and pumpkin pie spice.
• Take your cold stick of salted butter and cut it up into very small pieces. Smaller than the size of a pea. Cut the butter into the dry ingredients. Make sure all the pieces are separated and not sticking together. If they are, cut them back down to the size of a pea or smaller.
• In another mixing bowl, whisk together the egg, whole milk, and pumpkin puree. Gently stir this into the dry ingredients until it just starts to come together.
• Lightly flour a clean surface and form the dough into a ball. Then pressed the dough down into an 8-inch-wide disc. The disc should be thick, that’s what you want. Cut into 8 like size wedges.
• Place the wedges on the lined baking sheet spaced apart. Bake for 19 minutes or until the edges start to brown.
• While the scones are cooling, make the glaze. Whisk together the confectioners’ sugar, whole milk, pumpkin pie spice and pumpkin puree until smooth. Drizzle over the scones when ready to serve.