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
- ⅓ cup buttermilk
- ¼ cup raisins
- ½ teaspoon pure vanilla extract
- 1¾ cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon ground
- ¼ teaspoon nutmeg ground
- 6 tablespoons butter cold and cubed
- ½ cup pumpkin purée
- 2 cups powdered sugar sifted
- ¼ cup whole milk
- 1 teaspoon pure vanilla extract
- 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.