Pumpkin Scones

If you love the flavors of pumpkin pie, you will love these pumpkin scones. 

 

After baking, these pumpkin scones are drizzled with a vanilla bean glaze, which balances perfectly with the not-too-sweet scones. 

These scones are a lightened up version, with buttermilk instead of cream, and pumpkin puree to substitute for some of the butter to tenderized the pastries.

I love baking with pumpkin this time of year. If you do too, be sure to try my chocolate swirled pumpkin cheesecake, spiced pumpkin and apple cakes, pumpkin dinner rolls with maple butter, pumpkin madeleines, and pumpkin muffins. 

While they do not involve baking, cookies and cream pumpkin ice cream and a pumpkin martini are amazing too. I suggest having them together! 

These pumpkin scones are great for breakfast, brunch, or a snack. They are super tender and flaky and the spices are heavenly. 

These are made with a combination of white whole wheat flour and all-purposed flour for extra flavor and nutrition as well. 

How To Make These Pumpkin Scones:

First, whisk together buttermilk, egg, vanilla bean paste, pumpkin puree, and brown sugar in one bowl. In another bowl, combine the flours, baking powder, spices, and salt. 

Next, cut the butter into the flour mixture until the butter pieces are coated and pea-sized or smaller. You can do this with a pastry blender or a food processor (just be careful not to over mix). 

To skip this step, you can also freeze the butter, grate it, and then toss it with the dry ingredients. 

After that, add the buttermilk and pumpkin mixture to the flour mixture and mix until just combined. Do not overmix. Scrape the dough out onto a floured surface and fold it over itself a few times to bring it together and then form it into a disk on a parchment lined baking sheet. 

Cut the circle into 12 wedges with a bench scraper or chef's knife and then bake for about 20 minutes at 375 degrees F. 

Finally, let the scones cool a bit before drizzling them with a milk, vanilla bean paste, and confectioner's sugar glaze. Enjoy warm and dripping with the glaze, or let the glaze harden a bit before serving at room temperature. 

Note: For the vanilla, I used vanilla bean paste, which is a slightly sweetened vanilla extract that is infused with the seeds from a vanilla bean. You can also substitute vanilla extract combined with the scraped out seeds of a vanilla bean. 

More Scones Recipes:

Orange and Cranberry Scones

Gruyère Prosciutto Scones

Strawberry Scones

Cherry Scones

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor's Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes:

• Air Fryer Pumpkin Cheesecake Egg Rolls from Blogghetti
• Amish Pumpkin Crunch from Palatable Pastime
• Pumpkin Custard Pie from Cheese Curd In Paradise
• Pumpkin Cinnamon Rolls from The Redhead Baker
• Pumpkin Scones from Karen's Kitchen Stories
• Tasty Pumpkin Cookies from Art of Natural Living

Pumpkin Scones

Yield: 12 scones

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 20 MinInactive time: 10 MinTotal time: 1 Hour

If you love the flavors of pumpkin pie, you will love these pumpkin scones.

Ingredients

Scones

• 1/2 cup buttermilk
• 1 large egg
• 1 1/4 teaspoons vanilla bean paste
• 5 tablespoons canned pumpkin puree
• 1/4 cup packed dark brown sugar
• 113 grams (1 cup) white whole wheat flour
• 120 grams (1 cup) unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons cinnamon
• 1/3 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground allspice
• 1/2 teaspoon kosher salt
• 3 tablespoons unsalted butter, cut into small pieces and chilled.

Glaze

• 2 tablespoons milk
• 1/2 teaspoon vanilla bean paste
• 1 cup sifted confectioner's sugar

Instructions

1. Heat your oven to 375 degrees F. Line a half sheet pan with parchment paper.
2. In a medium bowl, whisk together the buttermilk, egg, vanilla bean paste, pumpkin puree, and brown sugar.
3. In a large bowl, whisk together the flours, baking powder, spices, and salt. Cut the butter into the dry ingredients with a pastry cutter. You could also blend it in with a food processor with just a couple of pulses. The mixture should look sort of like dry oatmeal.
4. Add the buttermilk mixture to the flour mixture and mix with your hand until just combined. Don't over mix. Turn the mixture out onto a floured surface and then fold a couple of times, until cohesive.
5. Transfer the dough to the parchment lined baking sheet and flatten the dough into a 9-inch round disk. Using a bench knife or chef's knife, cut the dough into 12 wedges, like pie slices.
6. Bake for 18 to 20 minutes and then cool on a wire rack for 10 minutes.
7. Whisk together the glaze ingredients and drizzle over the scones. Serve warm or at room temperature.

Nutrition Facts

Calories

172

Fat (grams)

4 g

Sat. Fat (grams)

2 g

Carbs (grams)

32 g

Fiber (grams)

2 g

Net carbs

29 g

Sugar (grams)

15 g

Protein (grams)

4 g

Cholesterol (grams)

24 mg

https://www.karenskitchenstories.com/2023/10/pumpkin-scones.html

Karen's Kitchen Stories

Scones, pumpkin

breakfast, pastry

English

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This recipe was adapted from The Skinny Taste Cookbook, published 2014. Chapters include breakfasts, soups, sandwiches, appetizers, salads, chicken, meat, seafood, meatless mains, veggie sides, and desserts.