:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/INAY490yKjvI_98FQnAR/4627b0bea938bdabeefbd01c830818.png "Best Old-Fashioned Pumpkin Scones")
Best Old-Fashioned Pumpkin Scones
These pumpkin scones are incredibly delicious and easy to make. Perfect for a breakfast treat or an afternoon snack, they have a sweet pumpkin flavor with a light crumbly texture.
Ingredients
For the Scones:
- 2 cups all-purpose flour
- 1⁄3 Cup light brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon cloves
- 1⁄2 teaspoon salt
- 1 tablespoon baking soda
- 1⁄2 Cup unsalted butter, cubed and chilled
- 1⁄2 Cup pumpkin puree
- 1⁄4 Cup milk
- 1 large Egg
- 1 teaspoon vanilla extract
For the Glaze:
- 1 Cup powdered sugar
- 2 tbls milk
- 1⁄2 teaspoon vanilla extract
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Directions
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, and baking powder.
Using a pastry cutter or your fingertips, cut the butter into the flour mixture until you have a coarse crumbly texture.
In a separate bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until a dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and knead gently a few times.
Pat the dough out into a circle, about 1-inch thick, and cut into 8 wedges.
Transfer the scones to a baking sheet lined with parchment paper.
If desired, sprinkle the scones with coarse sugar.
Bake until the scones are lightly golden.
While the scones are baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Remove the scones from the oven and let rest for 5 minutes.
Drizzle the glaze over the top of the scones and let set for a few minutes before serving.
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TammersBest Old-Fashioned Pumpkin Scones
These pumpkin scones are incredibly delicious and easy to make. Perfect for a breakfast treat or an afternoon snack, they have a sweet pumpkin flavor with a light crumbly texture.
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, and baking powder.
Using a pastry cutter or your fingertips, cut the butter into the flour mixture until you have a coarse crumbly texture.
In a separate bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until a dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and knead gently a few times.
Pat the dough out into a circle, about 1-inch thick, and cut into 8 wedges.
Transfer the scones to a baking sheet lined with parchment paper.
If desired, sprinkle the scones with coarse sugar.
Bake until the scones are lightly golden.
While the scones are baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Remove the scones from the oven and let rest for 5 minutes.
Drizzle the glaze over the top of the scones and let set for a few minutes before serving.
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