Description
These Easy Pumpkin Scones are perfectly spiced, soft, and lightly sweetened with pumpkin puree and warm spices. They’re quick to prepare and perfect for fall mornings with a cup of coffee or tea. Enjoy them plain or with a simple glaze for added sweetness.
Ingredients
Units
Scale
- 2 1/4 cups flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 3/4 cup canned pumpkin
- 1 egg
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
- 3/4 stick cold butter
- 2 tablespoons milk
- 1/2 teaspoon salt
Instructions
- Preheat the Oven: Preheat oven to 425°F (220°C) and line a cookie sheet with parchment paper.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, cloves, nutmeg, pumpkin pie spice, and salt.
- Cut in the Butter: Add the cold butter to the dry ingredients and cut it in using a pastry cutter or fork until the mixture is crumbly with small bits of butter.
- Add Wet Ingredients: Stir in the canned pumpkin, milk, and egg, blending well into the flour mixture to form a dough.
- Shape the Dough: Turn the dough out onto a floured surface. Shape it into a circle and cut into 8 pie-shaped wedges using a knife or pizza cutter.
- Bake: Place the scones on the prepared baking sheet and bake for 13-15 minutes, or until light golden brown.
- Cool and Glaze: Allow the scones to cool before adding a glaze if desired.
Notes
- For an extra sweet touch, top the scones with a glaze made from powdered sugar, milk, and a touch of vanilla extract.
- These scones freeze well—store in an airtight container and reheat before serving.
Nutrition
- Serving Size: 1 scone
- Calories: 250 kcal
- Sugar: 17g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
