Pumpkin Cinnamon Scones
Tender, buttery scones infused with pumpkin and warm spices, drizzled with a sweet cinnamon glaze—perfect for cozy mornings or afternoon coffee breaks.
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 paper or lightly grease a scone pan.
- In a large bowl, sift together the flour, sugar, baking powder, salt, and pumpkin pie spice, then stir to combine.
- Grate the frozen butter into the dry mix and gently blend with your fingertips until it looks like coarse crumbs.
- Whisk the pumpkin puree, half and half, and egg in a separate bowl until smooth, then fold into the dry mixture just until combined—don’t overmix.
- Turn the dough onto a lightly floured surface, shape it into a 1-inch-thick round, and cut into 6–8 wedges. Arrange on the prepared sheet and bake for 14–16 minutes until light brown. Cool completely.
- For the glaze, whisk together confectioners’ sugar, milk, cinnamon, and pumpkin pie spice until smooth, adjusting the milk for desired consistency.
- Drizzle the cooled scones with the glaze and let it set before serving.