Pumpkin Scones Recipe

Name: Pumpkin Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2-1/2 cups Flour; 1/2 cups Sugar; 1 Tablespoon Baking Powder; 1 teaspoon Cinnamon; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Ground Nutmeg; 1/2 cups Butter; 1 cup Pumpkin Puree; 2 whole Eggs; FOR THE GLAZE:; 1 cup Powdered Sugar; 2 Tablespoons Milk

Servings: persons

2-1/2 cups Flour
1/2 cups Sugar
1 Tablespoon Baking Powder
1 teaspoon Cinnamon
1/2 teaspoons Ground Ginger
1/4 teaspoons Ground Nutmeg
1/2 cups Butter
1 cup Pumpkin Puree
2 whole Eggs
FOR THE GLAZE:
1 cup Powdered Sugar
2 Tablespoons Milk

1
In a bowl, mix flour, sugar, baking powder, cinnamon, ginger and nutmeg. Cut butter into small pieces, add to flour mixture. Blend until mixture resembles small pea-like crumbles.
2
In a separate bowl, mix pumpkin puree and eggs. Add pumpkin mixture to flour mixture. Stir just util incorporated.
3
Use a medium-sized ice cream scoop and scoop batter onto a sprayed pan or a pan lined with parchment paper. Bake at 425u00b0F for 20-25 minutes.
4
To make the glaze, mix powdered sugar with 1 tablespoon of milk. Stir. Continue adding milk until desired consistency. Once scones are cooled, drizzle glaze over top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2-1/2 cups Flour, 1/2 cups Sugar, 1 Tablespoon Baking Powder, 1 teaspoon Cinnamon, and more.

Yes, Pumpkin Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Scones

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