Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, chilled and diced
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- 1/2 cup spiced pumpkin icing (optional topping)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- In another bowl, mix pumpkin puree, milk, egg, and vanilla extract. Add to the dry ingredients and stir until just combined.
- Turn the dough onto a lightly floured surface and shape into a circle about 1 inch thick. Cut into wedges and transfer to the prepared baking sheet.
- Bake for 15-20 minutes or until golden.
- For the glaze, in a small bowl, mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled scones.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Using plant-based milk and butter can make this recipe vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg