It’s still pumpkin season people! But don’t worry this is one of the last pumpkin recipes I’ll be sharing this season….it’s a good one. Pumpkin scones are a great treat to serve to anyone who may be staying at your house Thanksgiving weekend.
They are easy to whip up on have on hand for any house guests! These scones look & feel fancy, but I promise you they are super easy. I also think that scones are a great alternative to dessert- they don’t just have to be considered just a breakfast treat. The sweet icing on these make these after dinner appropriate! I would totally be lying to you if I said these were healthy. They’re not. My pumpkin scones are full of sugar, dairy & more sugar. But it’s holiday season- let yourself splurge a little!
I find it’s best to use a silicone baking mat when making scones in general. They are oven safe, easy to clean & encourages an even heat distribution (which is important when baking). I use these baking mats and love them.
The scones keep well in the fridge in an air tight container for a few days- so you can make them a day or so in advance if needed! Also try my recipe for banana scones– just as good & great for anyone who is not a fan of pumpkin.
- 2 cups whole wheat flour
- ⅓ cup light brown sugar, packed
- 1 tsp. cinnamon
- 1 tbsp. baking powder
- ½ tsp. salt
- ½ tsp. nutmeg
- ½ tsp. cloves
- ¼ tsp. ginger
- 6 tbsp. unsalted butter (cold & cut into cubes)
- ½ cup pumpkin puree
- 3 tbsp. almond milk*
- 1 egg
- 1 tsp. vanilla extract
- 1 cup confectioners sugar
- 2 tbsp. almond milk*
- 1 cup confectioners sugar
- ¼ tsp. cinnamon
- pinch of cloves
- pinch of nutmeg
- 1 tbsp. almond milk*
- Preheat oven to 425 degrees.
- Line a cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, salt, nutmeg, cloves & ginger. Work the cubed cold butter into this mixture with either a pastry blender or your hands. I like to leave the butter in pea sized chunks (they do not have to be fully mixed into the dry ingredients). The "dough" should resemble a crumble.
- In a medium bowl, mix together the pumpkin puree, almond milk, egg & vanilla extract until smooth.
- Add the wet ingredient to the dry ingredients. The dough will be sticky- feel free to place it on a floured surface to knead with your hands until combined.
- Pat the dough into a circle (about 8 inch in diameter) & place on the baking sheet. Pre-cut the dough into 8 equal triangles.
- Bake the scones for 18-20. Cool for at least 20 minutes before glazing them.
- Make the glazes in two separate bowls (just combine ingredients together listed under each glaze).
- Take a pastry brush & brush on white glaze first all over each scone. Let that dry for about 10 min.
- Take a spoon & drizzle on the spiced glaze. Let dry before serving.