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–+ servings
pumpkin scones on parchment paper
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Perfect Pumpkin Scones

These Pumpkin Scones are perfectly flaky, filled with pumpkin pie spice and made with 2 types of glaze! They are the perfect Fall treat.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 scones
Author Tawnie Graham of Kroll's Korner

Ingredients

Dry ingredients

  • 2 1/2 cups All-Purpose Flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/2 cup cold butter, unsalted, diced into 1/2 inch pieces

Wet Ingredients

  • 1/2 cup FAGE Sour Cream
  • 1/2 cup 100% Pumpkin Puree, chilled*
  • 1/3 cup brown sugar, packed
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 Tbsp. heavy cream (to brush on the tops)

White Glaze

  • 1 1/4 cup confectioners sugar
  • 2 Tbsp. heavy cream
  • 1 tsp. vanilla extract

Pumpkin Glaze

  • 1 cup confectioners sugar
  • 1 Tbsp. 100% pumpkin puree
  • 1 tsp. pumpkin pie spice
  • 3-4 Tbsp. heavy cream
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat baking mat.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
    2 1/2 cups All-Purpose Flour, 2 tsp. baking powder, 1/2 tsp. baking soda, 2 1/2 tsp. pumpkin pie spice, 1/2 tsp. salt
  • In another bowl, whisk together the sour cream, pumpkin puree, brown sugar, egg and vanilla extract.
    1/2 cup FAGE Sour Cream, 1/2 cup 100% Pumpkin Puree, chilled*, 1/3 cup brown sugar, packed, 1 large egg, 1 tsp. vanilla extract
  • Using a pastry cutter, mix butter into the flour until pea-sized coarse crumbs form. Add the wet ingredients into the dry ingredients.
    1/2 cup cold butter, unsalted, diced into 1/2 inch pieces
  • Combine using a rubber spatula until slightly incorporated. Turn out dough onto a slightly floured surface and fold just until combined in a ball and flatten out into a circle. Dough may be sticky, use a little flour as needed.
  • Shape the scones by cutting them into 8 triangles using a bench scraper.
  • Place the scones on the baking sheet and chill in the fridge for15-20 minutes. (Prior to baking, brush scones with heavy cream and sprinkle with coarse sugar, if desired).
    2 Tbsp. heavy cream (to brush on the tops), 1 1/4 cup confectioners sugar
  • Bake for ~14-16 minutes or until lightly browned on top.
  • Once the scones have cooled, combine the ingredients for the white glaze in one bowl, and pumpkin glaze in another. Whisk until no lumps remain. Spoon desired amount of white glaze on the scones first and then drizzle the pumpkin glaze across the top.
    2 Tbsp. heavy cream, 1 tsp. vanilla extract, 1 cup confectioners sugar, 1 Tbsp. 100% pumpkin puree, 1 tsp. pumpkin pie spice, 3-4 Tbsp. heavy cream
  • Scones are best the day of, or store in the fridge for 2-3 days.

Video

Notes

Freeze cooled scones without frosting in a plastic baggie for up to 3 months.
If you don’t have pumpkin pie spice mix, make a homemade pumpkin pie spice! Combine 4 tsp. ground cinnamon 2 tsp. ground ginger, 1 tsp. ground cloves and ½ tsp. ground nutmeg. Use 2 ½ tsp. for the scones.
 
To make mini scones, divide the dough in half and make 2 circles. Cut each circle into 8 triangles so now you have 16 mini scones. Bake at 400°F for ~10-12 minutes.