Scones are one of my favorite things to make; they come together quickly. Scones are impressive, and they can be breakfast, a snack, or even dessert. This Fall version hits every note and you and your guests will surely love our Easy Pumpkin Spice Scones for any occasion!
Scones are a favorite in our house. I make them often for friends because they bake up so quickly, and they use cold refrigerated butter (so no time to soften butter, unlike other baking recipes). I made these for my 2 best girlfriends; I’ve been fortunate enough to meet a large group of friends but these particular 2 are my nearest and dearest and I always cherish time spent with them. I will encourage you to let the scones cool because packing them to give to friends to preserve that crumbly, delicious texture.
Pumpkin Spice Scone Ingredients
- Butter (cold)
- Flour
- Sugar
- Baking Powder
- Salt
- Pumpkin Pie Spice
- Canned Pumpkin
- Heavy Cream
- Brown Sugar
- Vanilla Extract
Alot of recipes for pumpkin scones call for icing drizzled on top; I prefer a crunchy topping on my scones to counterbalance the tender, buttery crumbly biscuit like texture of the scone. If you decide you want to drizzle some glaze, I recommend this Maple Glaze recipe from I Heart Naptime!
Cold Butter Makes for Perfect, Flakey Pumpkin Spice Scones!
Cold butter is the key to perfect scones no matter what flavor. There are a couple ways to incorporate the butter into the flour. 1) Use a box grater to grate the cold butter into the flour, or 2) slice it into cubes and mush it up with your hands inside the flour. I prefer to mush; I find it kind of cathartic, like a grown up sensory activity! Flakey scones are a result of the cold butter melting as they bake, so be sure to use really cold butter for the best tasting scones.
Once the dough is ready, mold it into a big round ball, and place it on a floured surface. Press the exterior down and allow the middle to be the thickest point for bakery style shaped scones. Cut them into 8 smaller scones.
Bake the scones for about 15-20 minutes, or until they’re golden brown on the bottom and cooked through. The baking time for scones can vary quite a bit depending on their size; the smaller the scone, the less time it takes. For 8 scones, 15-20 minutes works. For 16 small scones, bake them for about 12-15 minutes.
We like these scones served with a plat of butter, and maybe some homemade apple butter!
If you’re as big of fan of scones as we are, here’s a few more recipes we think you will love:
Cheers to the start of Fall recipe season! – Kathi and Rachel
Kathi and Rachel
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Pumpkin Spice Scones
Ingredients
- 2 3/4 cup all purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 3/4 tsp salt (leave out if using salted butter)
- 1 1/2 tsp pumpkin pie spice
- 1 stick cold butter (8 tablespoons)
- 2/3 cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
Egg Wash
- 1 egg white
- 1 tbsp heavy whipping cream
Cinnamon Brown Sugar Topping
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1 tsp white sugar
Instructions
- Line a baking sheet with parchment paper. Preheat oven to 400 degrees fahrenheit.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin spice.
- Add cold cubed butter and 'mush' with clean hands until sand like texture forms (or, grate cold butter on a box grater and then fold into flour mixture).
- Add the pumpkin/egg/vanilla to the dry ingredients and stir until fully combined.
- Place scone dough on floured surface and form into ball, with the exterior of the dough ball slightly flattened. Cut into 8 evenly sized scones.
- Meanwhile prepare egg wash and brown sugar sprinkle mix. Egg wash: In a small bowl, whisk cream and egg whites. Brown Sugar Sprinkle: In a small bowl, combine ingredients.
- Place each scone on baking sheet. Brush with egg wash using basting brush, and sprinkle brown sugar mixture over each scone.
- Bake scones for 15 minutes, or until golden brown. Allow to cool for 5 minutes before serving, and enjoy.
Nutrition
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