Pumpkin Cinnamon Scones
Pumpkin Cinnamon Scones are tender, lightly sweet, and warmly spiced treats that bring the essence of fall to your breakfast table or afternoon tea. Finished with a silky cinnamon glaze, they’re both cozy and elegant.
Calories:
Ingredients
For the scone dough:
- 2 cups plain flour
- ½ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1½ tsp pumpkin pie spice blend
- 6 tbsp butter frozen
- ½ cup pumpkin puree
- 3 tbsp half and half
- 1 large egg
For the glaze:
- ½ cup confectioners’ sugar
- 3 tsp milk
- ½ tsp ground cinnamon
- ⅛ tsp pumpkin pie spice
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment or lightly grease a scone pan.
- Sift together flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Grate in frozen butter and mix until the texture is coarse and crumbly.
- In another bowl, whisk pumpkin puree, half and half, and egg. Gently fold into the dry mixture until just combined; the dough should be slightly sticky but hold together.
- On a floured surface, shape the dough into a 1-inch-thick circle. Cut into 6–8 triangles and place on the prepared sheet. Bake for 14–16 minutes until lightly browned, then cool on a wire rack.
- For the glaze, whisk confectioners’ sugar, milk, cinnamon, and pumpkin pie spice until smooth. Drizzle over the cooled scones and let set before serving.