From the Cook

1/16

Pumpkin Spice Scones

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Pumpkin Spice Scones

2 ¼ cups all-purpose flour

2 tablespoons all-purpose flour

½ cup white sugar

1 tbsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

¾ cup cold salted buttercubed

¼ cup whipping cream

½ cup pumpkin puree

1 egg

1 tsp vanilla extract

For the Icing:

3 tablespoons milk

½ tsp vanilla extract

1 tsp pumpkin puree

¼ tsp ground cinnamon

1 ½ cups powdered sugar (confections sugar)

Instructions

Visit Blog

To make the Scones

Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.

Whisk together the flour, sugar, baking powder, cinnamon, ginger, cloves, and nutmeg in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas.

In a small bowl, whisk together cream, pumpkin puree, egg, and vanilla extract. Add to the flour/butter mixture and gently fold with a spatula until the dough just starts to come together. Turn the contents of the bowl onto the countertop and knead/press the mixture just until the dough comes together.

Shape the dough into 3 even rounds each about 1 inch thick. Cut each round into 4 even wedges using a pizza cutter or large knife and arrange them on the prepared baking sheet. Bake in the preheated oven for 15-17 minutes or until golden on the undersides. Let cool on the baking sheet for at least 10 minutes before topping with the icing.

To make the Icing

Whisk together the milk, vanilla, and powdered sugar in a medium-sized bowl.

Transfer 2 tablespoons of the mixture into a small bowl and whisk in the cinnamon and pumpkin purée and add to a small plastic bag with the corner snipped off.

Once the scones are fully cooled, begin by dipping each of their tops into the icing. Finally, drizzle the pumpkin icing on top in a zigzag pattern over top. Enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Keep Butter Ice Cold ❄️
Chill your salted butter in the freezer for 15 minutes before cutting into the flour; this creates steam pockets that make scones tender and flaky rather than dense.
Don't Overmix the Dough 🙅
Mix just until the dough comes together; overworking develops gluten and makes scones tough instead of light and crumbly.
Toast Your Spices First 🔥
Lightly toast the cinnamon, nutmeg, cloves, and ginger in a dry pan for 30 seconds before adding to flour to intensify their warm, complex flavors.
Drain Pumpkin Puree Well 🎃
Place pumpkin puree in cheesecloth and let it drain for 10-15 minutes to remove excess moisture, preventing soggy scones and ensuring proper texture.
Brush Before Baking 🧈
Brush shaped scones with beaten egg wash and sprinkle cinnamon-sugar on top before baking for a golden, caramelized exterior and enhanced presentation.