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Glazed Pumpkin Scones

I was recently asked if I had a pumpkin scone recipe. While there were a lot of scone recipes in my files, I was surprised that there wasn’t a pumpkin one. So of course that meant I had to develop one right away. It is after all pumpkin season!

My recipe yields seven round large scones. I added dark raisins to mine, but you can certainly leave them out if you prefer. I also added a touch of cinnamon and nutmeg for flavor and buttermilk for a tender crumb. These scones turned out fluffy, light and full of pumpkin flavor. Sarah, I hope you enjoy them!

glazed pumpkin scones
Print Recipe
5 from 5 votes

Glazed Pumpkin Scones

Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: pumpkin recipes, pumpkin scones, scone recipes
Servings: 7
Calories: 395

Ingredients

Directions

  • Preheat oven to 350 degrees F. Line a baking tray with parchment paper or foil.
  • Combine buttermilk, raisins and vanilla in a small bowl. Let sit.
  • Combine dry ingredients in a Kitchen Aid bowl. Add the cold cubed butter and mix on low speed until pea size chunks of butter remain.
  • Add all the wet ingredients (buttermilk mixture and pumpkin) and mix on low speed until incorporated. Dough will be sticky.
  • Use a large ice cream scoop to portion out scones. Bake for 10 to 15 minutes or until scones is firm when pressed in center.
  • Remove from oven and let cool while you make the glaze.
  • In a large bowl, whisk together the powdered sugar, milk and vanilla. Transfer warm scones to a cooling rack. Drizzle glaze over warm scones.

Nutrition

Calories: 395kcal | Carbohydrates: 71g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 228mg | Potassium: 304mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1040IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1.8mg