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Classic Pumpkin Cinnamon Scones Recipe

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★★★★★

5.1 from 13 reviews

Classic Pumpkin Cinnamon Scones are tender, flavorful scones infused with warm pumpkin pie spice and moist pumpkin puree. Topped with a sweet cinnamon glaze, these scones make a perfect cozy breakfast or snack, especially during the fall season.

Ingredients

Scale

Scone Dough

  • 2 cups plain flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice blend
  • 6 tbsp butter, frozen
  • 1/2 cup pumpkin puree
  • 3 tbsp half and half
  • 1 large egg

Cinnamon Glaze

  • 1/2 cup confectioners’ sugar
  • 3 tsp milk
  • 1/2 tsp ground cinnamon
  • 1/8 tsp pumpkin pie spice

Instructions

  1. Prepare Oven and Baking Sheet: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease a scone pan to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer, sift together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice blend. Stir well to ensure the dry ingredients are thoroughly combined.
  3. Cut in Frozen Butter: Using a cheese grater, grate the frozen butter directly into the dry mixture. With your hands, gently combine the shredded butter and dry ingredients until no large lumps remain. The mixture will resemble coarse crumbs.
  4. Combine Wet and Dry Ingredients: In a separate medium bowl, whisk together the pumpkin puree, half and half, and egg until well combined. Fold this wet mixture into the bowl with the butter-flour mixture. Mix until just combined—do not overmix. The dough should be slightly sticky and not dry.
  5. Shape, Cut, and Bake Scones: Transfer the dough onto a lightly floured surface. Shape it into a large round circle about 1-inch thick. Using a knife, cut the dough into 6 or 8 triangles. Arrange the shaped scones on the prepared baking sheet or scone pan. Bake for 14 to 16 minutes, until the scones are light brown. Remove from the oven and let cool before glazing.
  6. Make the Cinnamon Glaze: While the scones cool, whisk together the confectioners’ sugar, milk, ground cinnamon, and pumpkin pie spice in a medium bowl until smooth. Adjust the milk as needed for desired glaze consistency. Let the glaze sit for a minute to thicken slightly before drizzling.
  7. Glaze and Serve: Once the scones have cooled, generously drizzle them with the cinnamon glaze from the previous step. Serve and enjoy!

Notes

  • Use frozen butter for flakier scones; grating it helps distribute it evenly in the dough.
  • Do not overmix the dough to avoid tough scones; mix just until combined.
  • Let scones cool before glazing to ensure the glaze sets properly.
  • You can substitute half and half with whole milk or cream for a richer texture.
  • Store leftover scones in an airtight container for up to 2 days or freeze for longer storage.

Nutrition

Keywords: pumpkin scones, cinnamon scones, pumpkin spice, fall recipes, breakfast scones, pumpkin dessert, glazed scones

Find it online: https://spiceupwithsophie.com/classic-pumpkin-cinnamon-scones-recipe/