Description

These pumpkin scones are soft, flaky, and packed with fall flavor thanks to a warm spice blend and sweet pumpkin spice glaze. Perfect for cozy mornings, afternoon snacks, or festive holiday brunches!

Ingredients

For the Scones:

2 1/4 cups (286 grams) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/3 cup (66 grams) light brown sugar
1 stick (113 grams) unsalted butter, cold and cubed
1/2 cup (122 grams) canned pure pumpkin puree
1/4 cup buttermilk or heavy cream
2 large eggs, divided

For the Pumpkin Spice Glaze:

1 cup (125 grams) powdered sugar
1 tablespoon canned pure pumpkin puree
1 tablespoon milk
1/4 teaspoon ground cinnamon

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Instructions

Make the Scones: Preheat oven to 400°F (200°C) and line two baking pans with parchment paper. In a large bowl, whisk flour, baking powder, salt, baking soda, spices, and brown sugar.
Cut in Butter: Add cold butter and use a pastry blender to cut it into the flour until pea-sized crumbs form.
Mix Wet Ingredients: Whisk together pumpkin puree, buttermilk, and 1 egg. Add to dry ingredients and stir gently until mostly combined.
Fold the Dough: Turn dough onto a floured surface and fold it over itself a few times to build layers.
Shape and Cut: Divide in two, shape each into a 6-inch round, and cut each into 8 wedges. Place on baking sheets and freeze while oven heats.
Bake: Brush scones with beaten egg and water. Bake for 12–15 minutes until golden. Cool on a wire rack.
Make the Glaze: Mix powdered sugar, pumpkin puree, milk, and cinnamon until smooth. Drizzle over cooled scones and let set.

Notes

Freeze unbaked scones and bake straight from frozen, adding a few extra minutes.
Adjust glaze thickness by adding more sugar or milk as needed.
Substitute pumpkin spice for individual spices if preferred.