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These moist Pumpkin Scones With Pumpkin Spice Icing are soft, warmly spiced and finished with a sweet fall drizzle. They are perfect with coffee or tea and taste a little like pumpkin pie in scone form.
WARM PUMPKIN SCONES WITH MELTED BUTTER
I heard Starbucks has a pretty fantastic pumpkin scone, and judging by the number of people who loved my Starbucks-like lemon loaf, you can trust that this pumpkin scone is just as impressive.
I know I’m tooting my horn, but they are that good.
British Scones
Growing up in the UK, we often had scones (also known as tea biscuits) because they are so easy to make, and you can flavor them with just about anything you like.
My mum made scones at least once a week, and the basic scone recipe is probably one of the first she ever taught me.
While out with a colleague at a local coffee shop selling top-of-the-line bakery items, I purchased a coffee and one of their pumpkin scones.
I honestly was in another place when I was eating that pumpkin scone, and I knew I wanted to recreate it but using a bit of my unique flare.
My pumpkin scone recipe came out so moist and pillow-like and tasted like pumpkin pie but in a scone.
Last year, I made a Pumpkin Pie Pound Cake and Pumpkin Pie Muffins, and boy, did it taste like I was biting into a slice of homemade pumpkin pie when I ate it.
Pumpkin Uses
I bet you didn’t know that you could eat pumpkin flowers.
Pumpkins are in the squash family, and the pumpkin flower is very nutritious.
The idea is to use the squash flowers and grated zucchini to make small croquettes or fritters.
You can dip them in pure maple syrup or top with fresh grated Parmigiano; they are AMAZING.
Related: How To Make Italian Zucchini Fritters
Pumpkins are full of nutrients, with lutein, beta, and beta carotene being the primary nutrients, with the latter producing vitamin A for the body.
What I found interesting is that roasted pumpkin seeds are made of protein, magnesium, copper, and zinc.
Once roasted, you can turn those pumpkin seeds into a powerful pumpkin seed oil, which many mixes with other oils because of its strong flavor.
So, go ahead and roast your pumpkin seeds and enjoy their healthy benefits.
You can incorporate pumpkin puree into pumpkin muffins, pumpkin cookies, brownies, squares, pumpkin bread, and loaf.
If you have extra pumpkin purée, you can also use it in pumpkin brownies, pumpkin bread, muffins and other fall baking recipes.
Pumpkin can be used in savory dishes such as Turkey and pumpkin lasagna, Roasted Pumpkin, and Red Lentil Soup, which Nicola created for us on last year’s blog.
The other day, I made a homemade meatloaf wrapped in bacon strips and added some of the leftover pumpkin purees from this scone recipe to the mix.
It turned out so moist I could hardly cut the meatloaf and so delicious.
Related: 35+ Best Pumpkin Recipes for Fall
How To Make Pumpkin Puree
I wanted to learn how to make pumpkin puree because next year, I plan to buy a couple of pie pumpkins to get my money’s worth from these pumpkins.
Cut a baking pumpkin in half, scoop out the seeds, wash, dry with a paper towel, then lather with butter.
Heat your oven to 350 degrees and bake them upside down on a baking sheet until the flesh is soft—about 45 minutes.
I also wanted to learn how to make homemade pumpkin pie spice because I knew I had all the ingredients in our spice cupboard.
There’s no point buying pumpkin pie spice if you can make it yourself, which is precisely what I did.
When I created these pumpkin scones, I had a couple of store-bought cans of pumpkin puree in the cupboard from last year that I thought I better use up.
Pumpkin Scones Shapes
I didn’t get all scientific with the measurements when I cut these pumpkin scones, so some of them were a bit longer than others, but I tried to keep them as uniform as possible.
I created a circle with the dough and cut wedges out to form my pumpkin scones.
If you want to make them smaller or use a scone cutter, divide the dough into two rounds.
Once my pumpkin scones cooled, I made a batch of pumpkin spice icing, which I drizzled over the top and then dusted a bit of pumpkin spice on top.
You don’t have to add the extra pumpkin spice if you don’t want to, but I like it for decorative purposes.
The result was not too sweet but just right, and I was lucky to get the last one before they were eaten up this time.
I noticed the texture was so moist that I could cut these into biscotti cookies and bake them a second time before I put the icing on them.
How To Make Pumpkin Scones
Pumpkin Scones With Pumpkin Spice Icing
- Recipe Type: Dessert
- Author: Mr.CBB
- Prep time: 20 mins
- Cook time: 15 mins
- Total time: 35 mins
- Serves: 12
Pumpkin scones drizzled with pumpkin spice icing are a delicious snack that is perfect any time of day.
Ingredients
- 4 1/4 cups of all-purpose flour
- 1/2 cup of brown sugar
- 1 1/2 tablespoons of baking powder
- 1 teaspoon baking soda
- 5 teaspoons of pumpkin pie spice (I make my own with cinnamon, all-spice, ground ginger, cloves, nutmeg) see recipe above
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 large eggs (room temp)
- 1 cup cold butter cubed
- 1 1/2 cups of pumpkin puree
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon white vinegar let sit for 10 mins)
- Pumpkin Spice Icing
- Combine these ingredients:
- 2.5 cups of confectioner sugar
- 4 tablespoons of milk (adjust if you need more)
- 2 teaspoons of pumpkin pie spice
- 1/4 teaspoon of vanilla bean paste or a teaspoon of pure vanilla extract
Instructions
- Pre-heat oven- to 350 degrees
- Add the flour, brown sugar, baking powder, baking soda, salt, and all the spices in a large bowl, then mix.
- Add the cold butter and cut it with a pastry blender or two knives until it looks like coarse crumbs.
- In a second bowl, add your wet ingredients- eggs, pumpkin, and 1/2 cup of buttermilk and mix.
- Add the wet into the dry and mix just until combined. Do not over-mix
- Turn the mixture onto a floured surface and knead it about 8-10 times.
- Make a large circle with the dough 1.5 inches thick and cut into pie wedges or divide into two rounds and make smaller scones.
- Place them on a baking sheet and brush with the remaining buttermilk.
- Bake in the middle rack of your oven.
- Bake at 350 degrees for 15 minutes.
- Once completely cooled, add the pumpkin spice drizzle and dust with pumpkin spice if you desire, and enjoy hot or cold.
I plan to use the pumpkin puree to make more pumpkin scones, but switch it up and make pumpkin spice biscotti.
Happy Thanksgiving, everyone!
-Mr.CBB
Pumpkin Scones With Pumpkin Spice Icing
Moist pumpkin scones made with pumpkin purée and warm fall spices, then finished with a sweet pumpkin spice icing. Perfect for breakfast, brunch or a cozy fall treat.
Ingredients
- 4 1/4 cups of all-purpose flour
- 1/2 cup of brown sugar
- 1 1/2 tablespoons of baking powder
- 1 teaspoon baking soda
- 5 teaspoons of pumpkin pie spice (I make my own with cinnamon, all-spice, ground ginger, cloves, nutmeg) see recipe above
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 large eggs (room temp)
- 1 cup cold butter cubed
- 1 1/2 cups of pumpkin puree
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon white vinegar let sit for 10 mins)
- Pumpkin Spice Icing
- Combine these ingredients:
- 2.5 cups of confectioner sugar
- 4 tablespoons of milk (adjust if you need more)
- 2 teaspoons of pumpkin pie spice
- 1/4 teaspoon of vanilla bean paste or a teaspoon of pure vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
- Cut in the cold cubed butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- In a second bowl, whisk together the eggs, pumpkin purée and 1/2 cup of the buttermilk.
- Add the wet mixture to the dry ingredients and stir just until combined. Do not overmix.
- Turn the dough onto a lightly floured surface and knead 8 to 10 times.
- Shape the dough into one large round about 1 1/2 inches thick and cut into wedges, or divide it into two smaller rounds for smaller scones.
- Place the scones on a baking sheet and brush the tops with the remaining buttermilk.
- Bake on the middle rack for about 15 minutes, or until the scones are set and lightly golden.
- Cool completely before adding the pumpkin spice icing.
- Drizzle with icing and dust lightly with pumpkin pie spice if desired.
Notes
To make the pumpkin spice icing, whisk together 2 1/2 cups icing sugar, 4 tablespoons milk, 2 teaspoons pumpkin pie spice and 1/4 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract. Add the milk gradually and adjust as needed for a drizzle consistency. For a quick buttermilk substitute, add 1 tablespoon white vinegar to 1 cup milk and let it stand for about 10 minutes.
Discussion: What additions would you put into your pumpkin scones? Nuts, chocolate? Leave me a comment below.
These do look tasty!! I know I have some pumpkin in the freezer to use up. I will be looking over my little jars to make some of the pumpkin spice mix too.
I wonder if my SIL’s hubby would like these…he loves pumpkin pie but hardly ever gets it because she doesn’t like it so seldom makes it… Might have to make this right before we go there….
I feel like it’s already Halloween, Mr CBB. This recipe is just pumpkin perfect for that event. And, I think the kids coming over to house would surely love this!
These are super easy to make and you can bring them to any event.
Oh my gosh! These look amazing! It’s time for some baking. 🙂
Yes they turned out so good. I made another batch yesterday and turned them into biscotti.