(nut free, can be vegan and/or gluten free)
Bring on the pumpkin! After many years of buying pumpkin scones from Starbuck’s, I decided to create my own homemade version that, I dare say, is better! Nothing says fall like them – they’re fluffy, buttery, pumpkin-y, and seriously so easy to make. Plus the 2 ingredient icing drizzle tops it all off with a hint of sweetness to balance out the savoury pumpkin. I’ve always been slightly intimidated of scones, but after making these a few times I can honestly say they are much less fussy than I thought. And the outcome is so worth it! Enjoy!Print
- Total Time: 57 mins
- Yield: 8 scones 1x
- Diet: Vegetarian
These pumpkin scones are fluffy, easy, lightly spiced, and topped with a sweet royal icing glaze!
For the scones:
- 2 cups all purpose flour (or GF all-purpose)
- 1/3 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon*
- 1/2 tsp nutmeg*
- 1/4 tsp allspice*
- 1/2 cup unsalted butter, chilled (or vegan stick butter)
- 1/2 cup pumpkin puree
- 1 egg
- 3 tbsp milk of choice
- 1 tsp vanilla
For the royal icing drizzle:
- 1 cup powdered sugar
- 1 tbsp + 1 tsp water
- Line a large baking sheet with a silicon baking mat or parchment paper.
- In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt, and spices).
- Cut the cold butter into the dry – slice the butter into small cubes and incorporate into the dry ingredients with your fingertips (use only the tips to prevent the butter from melting too much) or a pastry cutter, OR grate cold butter into the dry ingredients and mix.
- Once the butter is incorporated, mix up the wet ingredients in a separate small bowl (pumpkin purée, egg, milk, vanilla).
- Add the wet to the dry and mix with a wooden spoon until incorporated (don’t over mix). Then knead the dough on a floured surface 3-4 times (try not to over knead it). Roll into a 1-inch thick rectangle and cut into 8 triangles.
- Cover and chill for 30 minutes in the fridge. Preheat the oven to 425F.
- Place scones on lined baking sheet and bake for 12 minutes. Let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.
- Let the scones cool while you make the icing. In a small bowl, mix together the powdered sugar and water with a small whisk or fork until a smooth icing forms. Once the scones are cool, drizzle the icing on top, and let set for a few minutes before serving.
- Store in an airtight container at room temperature for up to 5 days.
*You can replace the cinnamon, nutmeg, and allspice with 2 1/2 – 3 tsp pumpkin pie spice.
For Gluten Free: Use gluten free all-purpose flour.
For Vegan: Use unsalted vegan butter, dairy-free milk, and replace the 1 egg with 3 tbsp aquafaba (I cannot vouch for the results of the egg substitution).
For Dairy Free: Use unsalted vegan butter and dairy-free milk.
- Prep Time: 15 mins
- Chill Time: 30 mins
- Cook Time: 12 mins
- Category: Scones
Let me know if you do! 🙂
Fantastic Photography and Presentation……you are amazing! And your Scones are delicious!!
Thank you so much!
Sooooo delicious!! Thank you, Meg.
So happy to hear you enjoyed them!
I used 2/3 cups whole wheat flour and 1-1/3 cups all purpose flour-they are light and fluffy and delicious.
Good to know this works. I’ll have to try it out next time I make them!