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soft pumpkin scones - featured image

Soft Pumpkin Scones: Best Easy Fall Breakfast Recipe

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

Soft, pillowy pumpkin scones with a warm maple cinnamon glaze. This easy fall breakfast recipe yields tender, spice-forward scones that are freezer-friendly and perfect for weekend mornings.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom (optional)
  • 1 cup (226g) cold unsalted butter, cubed
  • 1 cup (245g) canned pumpkin puree
  • ½ cup (100g) granulated sugar
  • 1 large cold egg
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) buttermilk
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons real maple syrup
  • ½ teaspoon ground cinnamon
  • 1–2 teaspoons milk or cream

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two forks, or your fingers to work the butter into the flour until pea-sized chunks remain.
  4. In a separate small bowl, whisk together the pumpkin puree, sugar, egg, vanilla, and buttermilk until smooth.
  5. Pour the wet mixture into the flour-butter mixture. Gently mix with a spatula or hands until the dough just comes together. Do not overmix.
  6. Turn the dough out onto a floured surface and gently pat it into a circle about 1-inch thick. Cut into 8 wedges and place on the baking sheet, leaving 2 inches between each.
  7. Bake for 18-20 minutes, rotating the pan halfway through, until tops are golden brown and a toothpick comes out clean.
  8. While scones bake, whisk powdered sugar, maple syrup, cinnamon, and milk/cream until smooth to make the glaze.
  9. Let scones cool for 5 minutes, then drizzle with glaze while still warm. Serve immediately.

Notes

Keep all ingredients cold for flaky layers. Do not overmix the dough to avoid tough scones. Use canned pumpkin puree, not pie filling. Scones can be frozen unglazed for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 320
  • Sugar: 22
  • Sodium: 450
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 52
  • Fiber: 2
  • Protein: 5

Keywords: pumpkin scones, fall breakfast, easy scone recipe, soft pumpkin scones, maple glaze, autumn baking, weekend breakfast

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Find it online: https://mydinnerecipes.com/soft-pumpkin-scones-best-easy-fall-breakfast-recipe/