Pumpkin Scones
Pumpkin scones for fall mornings — pumpkin scones with vanilla icing, pumpkin spice scones, and blueberry scones with cobbler crumble, for slow weekends.
★ breakfast
breakfastPumpkin Scones with Vanilla Icing
Spiced pumpkin scones with a sweet vanilla icing. These are perfect for a nice fall breakfast and a hot cup of coffee!
Colleen WelcherIngredients
- 2.5 cups All-purpose flour
- 1/4 cup Brown sugar
- 1 TBS Baking powder
- 2 tsp Cinnamon
- a pinch Salt
- 1/2 tsp Cloves
- 1/2 cup Cold butter cut into small pieces
- 3/4 cup Canned pumpkin puree
- 1/2 cup Milk
- 1 cup Powdered sugar
- 2 TBS Milk
- 1 tsp Pure vanilla extract
Instructions
- 1Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl, sift together flour, baking powder, cinnamon, salt and cloves. Cut in cold butter using two butter knives until dough is crumbly.
- 2Add milk and pumpkin to flour mixture and mix until dough just forms. Knead dough on a floured surface 10-12 times. Pat dough into about an 8″ circle. Cut into eight wedges.
- 3Place scones on prepared baking sheet and place in oven. Bake for 14-16 minutes or until browned. Let scones cool on baking sheet for a few minutes before turning out on a wire rack to cool completely.
- 4Make the icing: in a small bowl, whisk together powdered sugar, milk and vanilla, adding more milk if you need to thin it out more. Drizzle icing on top of cooled scones and serve.
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Open in Pepper →The Scone That Tastes Like October
A good pumpkin scone is tender in the middle with a crisp edge, and it comes together with flour, baking powder, and brown sugar you already have on hand. It's the kind of baking you can do before anybody else is up.
Cooks on Pepper reach for these on cool Saturday mornings, for a pan to carry to church or a school breakfast, and for the afternoons when coffee needs something alongside it.
Every recipe here is a scone worth heating the oven for: Pumpkin Scones with Vanilla Icing, Pumpkin Spice Scones with cinnamon, a paleo-flour pumpkin scone, and Blueberry Scones with Cobbler Crumble and Vanilla Bean Glaze.
Quick Tips
- 1
Keep the butter cold
Grate frozen butter into the flour or cut it in until the pieces are pea-sized. Cold butter is what makes the layers flake.
- 2
Blot the pumpkin puree
Press canned pumpkin between two paper towels for 5 minutes. Less water means the dough holds its shape instead of spreading.
- 3
Handle the dough lightly
Pat it into a 1-inch-thick round and knead no more than 3 or 4 turns. Overworking makes scones tough and bready.
- 4
Chill before baking
Slide the cut wedges into the freezer for 15 minutes before they go in the oven. They rise taller and hold their edges.
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