Pumpkin Scones

These pumpkin scones are the perfect fall treat.

I’ve made at least one batch of pumpkin scones every fall for the past four years. Last year, however, I discovered the webpage I’d pinned with the recipe had gone defunct! With the help of the Wayback Machine and screen shots, I was able to recover my old standby.

Over the years, though, I’ve made several tweaks to that initial recipe, like substituting buttermilk for half-and-half and swapping in whole wheat flour for half the all-purpose. So, when I was stuck with leftover pumpkin after making these delicious muffins, I figured it was time to add the scones to the blog.

I like to eat these scones with a cup of tea or coffee as a small treat. If you’d like bigger scones, simply cut them larger and bake a few minutes longer.

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Pumpkin Scones

Yield: 16 small scones

Calories per serving: 121

Fat per serving: 5 g

Carbs per serving: 17 g

Protein per serving: 2 g

Pumpkin Scones

These pumpkin scones are the perfect fall treat.

Ingredients

    For the scones:
  • Canola oil
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 7 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 ½ tsp pumpkin pie spice
  • 6 tbsp cold unsalted butter
  • ½ cup pumpkin puree
  • 4 tbsp buttermilk
  • 1 egg
    For the glaze:
  • 1 ½ cup powdered sugar
  • 3 tbsp milk
  • ¼ tsp vanilla extract

Instructions

  1. Preheat the oven to 425F. Oil two baking sheets with the canola oil and set aside.
  2. In a large bowl, whisk together the flours, sugar, baking powder, salt and pumpkin pie spice.
  3. Cut in the butter with a pastry cutter, a fork or your hands. Alternatively, blend the butter and dry ingredients in a food processor.
  4. In a small bowl, whisk together the pumpkin, buttermilk and egg.
  5. Pour the wet ingredients into the dry ingredients and fold together. Form the dough into a ball.
  6. Turn the dough out onto a floured cutting board and pat it into a 1-inch-thick rectangle.
  7. Using a bench scraper or a chef’s knife, cut the dough rectangle in half. Cut each half into quarters, and then cut each quarter on the diagonal. You should have 16 triangles.
  8. Place the scones on the baking sheets and bake until the bottom edges just begin to brown, about 10 minutes. Cool on a wire rack.
  9. Whisk together the glaze ingredients. When the scones are cool, dip the tops in the icing and smooth with a spoon. Return to the wire rack until the glaze sets.
http://whateverpieces.com/2015/10/05/pumpkin-scones/

Printer-friendly PDF available here.

Pumpkin Scones

Makes 16

Ingredients

For the scones:

  • Canola oil
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 7 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 ½ tsp pumpkin pie spice
  • 6 tbsp cold unsalted butter
  • ½ cup pumpkin puree
  • 4 tbsp buttermilk
  • 1 egg

For the glaze:

  • 1 ½ cup powdered sugar
  • 3 tbsp milk
  • ¼ tsp vanilla extract

Steps

  1. Preheat the oven to 425F. Oil two baking sheets with the canola oil and set aside.
  2. In a large bowl, whisk together the flours, sugar, baking powder, salt and pumpkin pie spice.
  3. Cut in the butter with a pastry cutter, a fork or your hands. Alternatively, blend the butter and dry ingredients in a food processor.
  4. In a small bowl, whisk together the pumpkin, buttermilk and egg.
  5. Pour the wet ingredients into the dry ingredients and fold together. Form the dough into a ball.
  6. Turn the dough out onto a floured cutting board and pat it into a 1-inch-thick rectangle.
  7. Using a bench scraper or a chef’s knife, cut the dough rectangle in half. Cut each half into quarters, and then cut each quarter on the diagonal. You should have 16 triangles.
  8. Place the scones on the baking sheets and bake until the bottom edges just begin to brown, about 10 minutes. Cool on a wire rack.
  9. Whisk together the glaze ingredients. When the scones are cool, dip the tops in the icing and smooth with a spoon. Return to the wire rack until the glaze sets.

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