Easy Pumpkin Scones

September 14, 2020Lauren

These easy pumpkin scones can be made in one bowl and come together in minutes! Plus, they are made with simple ingredients that I bet you already have at home. 

easy-pumpkin-scones

Are you on the pumpkin train yet? If yes, you may want to check out these Pumpkin Spice Madeleines or this Healthy Pumpkin Bread. If not, welcome aboard! This easy scone recipe is everything you could possibly want for fall.

I love this recipe because it is the perfect mix of pumpkin and warming spices. I also love that thanks to the cold butter and pumpkin puree, they are flaky yet fluffy. I’m talking curl up in a blanket kind of cozy! This recipe is extremely flexible and can be made gluten-free, dairy-free, or with several variations listed further in this post. 

Ready to make some?!

easy-pumpkin-scones

Easy Pumpkin Scone Ingredients:

To make these pumpkin scones, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions! 

  • Flour – I use white whole wheat flour, but your preference of all-purpose, whole wheat, or gluten free work. 
  • Baking powder, salt, vanilla extract – Of course!
  • Brown sugar – My favorite for rich fall flavor.
  • Cinnamon + Pumpkin pie spice – For that perfect spice.
  • Butter – Super cold and cubed in order to get a fluffy, flaky scone.
  • Pumpkin puree – ‘Tis the season!
  • Milk – Your favorite kind of cow’s milk or almond milk.
  • Maple syrup + Confectioners’ sugar – If you want the maple glaze and trust me… You do!

easy-pumpkin-scones

How to Make Pumpkin Scones:

To make this pumpkin scone recipe, simply:

  1. Mix the dry ingredients – In a large bowl, whisk together flour, baking powder, brown sugar, cinnamon, and pumpkin pie spice. 
  2. Cut in the butter – Use a pastry cutter (or two forks) to cut the cold cubed butter into the flour and spice mixture until you start to see small pea sized butter pieces throughout. 
  3. Add in the wet ingredients – Add the pumpkin puree, milk, and vanilla extract to the bowl. Stir until thoroughly incorporated. Your dough will be more on the dry side, but this is correct. 
  4. Form your dough – Dump your dough onto a flat surface and knead with your hands a few times until all of the dry strays are mixed in. Form dough into a circle that is about an inch and a half thick. Use a large knife and cut into 6 even triangles. 
  5. Bake – Separate the triangles and place on a parchment lined baking sheet. Bake at 425 degrees for 15 minutes or until the top of the scones are lightly golden. 
  6. Glaze & serve – Allow scones to cool about 10 minutes before adding the maple glaze.

 

To store, keep tightly wrapped in plastic wrap or a sealed container for up to 3 days or freeze for up to 3 months.

easy-pumpkin-scones

Variations:

Chocolate chips – Always a favorite! Sprinkle them on top or mix them into the batter. 

Nuts or seeds – Pecans, walnuts, sunflower seeds, or pumpkin seeds make a great addition. 

Flour – Gluten-free or all-purpose flour can be used instead of whole-wheat. 

Milk – Cow’s milk can be used instead of almond milk.

easy-pumpkin-scones

Yield: 6 large scones

Easy Pumpkin Scones

easy-pumpkin-scones

This easy pumpkin scone recipe can be made in one bowl and comes together in minutes! Made with simple ingredients that I bet you already have at home. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • PUMPKIN SCONES:
  • 2 cups white whole wheat flour
  • 1 tablespoon baking powder
  • ¼ cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 5 tablespoons cold butter
  • ¾ cup pumpkin puree
  • ¼ cup milk of choice (almond milk, low fat milk, etc.)
  • 1 teaspoon vanilla extract
  • MAPLE GLAZE:
  • 2 Tablespoons unsalted butter
  • 1/3 cup pure maple syrup
  • 1 cup confectioners’ sugar
  • pinch salt

Instructions

    1. In a large bowl, whisk together flour, baking powder, brown sugar, cinnamon, and pumpkin pie spice.
    2. Use a pastry cutter (or two forks) to cut the cold cubed butter into the flour and spice mixture until you start to see small pea sized butter pieces throughout. 
    3. Add the pumpkin puree, milk, and vanilla extract to the bowl. Stir until thoroughly incorporated. Your dough will be more on the dry side, but this is correct. 
    4. Dump your dough onto a flat surface and knead with your hands a few times until all of the dry strays are mixed in. Form dough into a circle that is about an inch and a half thick. Use a large knife and cut into 6 even triangles.
    5. Separate the triangles and place on a parchment lined baking sheet. Bake at 425 degrees for 15 minutes or until the top of the scones are lightly golden.
    6. Allow scones to cool about 10 minutes before adding the maple glaze.

Notes

  • To store, keep tightly wrapped in plastic wrap or a sealed container for up to 3 days or freeze for up to 3 months.
  • Gluten-free or all-purpose flour can be used instead of whole-wheat. 
  • Cow's milk can be used instead of almond milk.

 

Did you make this recipe?

I can’t wait to hear what you think of this Easy Pumpkin Scone recipe! When you make it, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!

 

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