Pumpkin Scones
Cozy up with this fluffy Pumpkin Scones recipe! Bursting with warm autumn spices and a sweet buttermilk glaze, they're a seasonal delight.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 1/2 cup very cold salted butter diced or grated
- 3/4 cup pumpkin purée
- 1/3 cup buttermilk plus extra for brushing
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 to 3 teaspoons buttermilk
- 1/2 teaspoon vanilla extract
- Optional: 1/4 teaspoon ground cinnamon ginger or cardamom for glaze
Instructions
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt until well mixed.
- Add the cold butter to the bowl. Using a pastry cutter or two forks, cut the butter into the dry mix until it resembles coarse crumbs with some pea-sized pieces.
- Mix in the pumpkin purée, 1/3 cup buttermilk, and vanilla extract with a spatula until just combined, being careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface. Gently fold it over itself and shape into an 8-inch circle. Cut into 8 wedges and place on a baking sheet lined with parchment paper.
- Place the baking sheet with scones in the freezer for 15 minutes. Meanwhile, preheat your oven to 425°F.
- Lightly brush the tops of the scones with additional buttermilk. Bake for 13-15 minutes until golden brown. Cool on a wire rack.
- Whisk together powdered sugar, 2 to 3 teaspoons buttermilk, and 1/2 teaspoon vanilla extract, adding more sugar if too thin. Drizzle over cooled scones.
Nutrition
Calories: 346kcalCarbohydrates: 54gProtein: 5gFat: 12gSaturated Fat: 8gSodium: 414mgFiber: 2g
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