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Pumpkin scones on parchment paper with a bowl of cinnamon sugar.
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Pumpkin Scone Recipe

Tender, flaky pumpkin scones topped with cinnamon sugar are perfect to enjoy with your cup of coffee on a chilly fall morning!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Muffins, Bread + Scones
Cuisine: American
Keyword: pumpkin, scones
Servings: 8 scones
Author: Danae Halliday

Ingredients

  • 2 cups white whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons pumpkin spice
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, frozen
  • 1/2 cup canned pumpkin puree, * blotted of excess liquid
  • 1/2 cup dark brown sugar
  • 1/3 cup half and half + 1 tablespoon for brushing on top
  • 1 egg
  • 1 1/2 teaspoons vanilla extract

Cinnamon Sugar

  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  • Preheat oven to 400° F. and line a baking sheet with parchment paper. In a small bowl, make the cinnamon sugar and set aside.
  • In a large bowl whisk together the flour, baking powder, cinnamon, pumpkin spice, and salt. Use a box grater to grate the frozen butter, then add it in with the flour. Use a pastry cutter or your hands to work the butter in with the flour until it looks crumbly.
  • In a separate bowl whisk together the blotted pumpkin puree, egg, brown sugar, half and half, and vanilla. Pour the wet ingredients in with the flour and fold together with a rubber spatula just until combined. Don't over mix.
  • Dump the dough onto a floured work surface. With floured hands, form the dough into a ball and then press it into an 8 inch disc. Cut into 8 equal sized wedges.
  • Place the scones on the baking sheet at least 2 inches apart from each other and brush the tops with an additional tablespoon of half and half. Sprinkle with the cinnamon sugar and bake on the middle rack of the oven for 18-22 minutes or until the scones are lightly browned. Cool on a wire rack for 10 minutes before serving.

Notes

  • Blot the pumpkin puree with paper towels to remove excess moisture. Organic pumpkin puree sometimes has more moisture. You may need to put it in a clean dish towel and squeeze out the liquid.

Nutrition

Calories: 291kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 298mg | Potassium: 113mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2805IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg