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Pumpkin Scones

One Scone to Rule Them All


It’s here; it’s finally pumpkin season! Now, while you may have been sneaking pumpkin products and lattes since early August, we’re excited because October is the perfect month to eat and create every pumpkin based product imaginable and go completely overboard with it. That being said, enter these ridiculously delicious and flaky pumpkin scones. These scones. As if the pictures don’t say enough, we are in love with them. These dense and deliciously hearty scones are flavorful, fragrant, and perfectly paired with the sweet vanilla glaze and chopped pecans. Eat them for breakfast, dessert, a snack, it doesn’t matter – just eat them! Full recipe and instructions below.

Pumpkin Scones
  • 1 cup oat flour
  • 1¼ cup unbleached pastry flour
  • ¼ cup dark brown sugar, packed
  • ¾ Tbsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp cinnamon (heaping)
  • ¼ tsp ground ginger (heaping)
  • ¼ tsp nutmeg (heaping)
  • ¼ tsp ground clove (heaping)
  • 1 stick chilled butter, diced
  • 1 egg, beaten
  • ½ cup canned pumpkin (not pie filling)
  • ⅓ cup heavy cream or buttermilk
Vanilla Glaze
  • 1⅓ cup powdered sugar
  • Milk, cream, or water to thin
  • 1 tsp vanilla extract
  • Chopped pecans for garnish (optional)
  1. Put all of the dry ingredients into the bowl and whisk to combine. Add in the cold butter pieces and pulse a few times to combine. There should be lumps of butter visible. If you do not have a food processor, you can also use your hands for this step.
  2. In a 2 cup measuring cup pour in the cream, then add the egg and pumpkin and whisk. Then, while pulsing, I add the wet to the dry, pulsing just a few times until it’s combined and dough forms. Don’t go too far - when you dump it out on a floured surface you can bring it all together with your hands.
  3. Form the dough into a nice plump 6 inch disk. Cut it into 6 triangles (cut it in half, and then cut each half into 3 equal parts). Gently wedge the pieces apart with your knife and place on a parchment or silpat lined baking sheet.
  4. Bake for about 15-18 minutes. I could still hear them sizzling when I took mine out since the pumpkin makes a wet-ish dough. It’s a mortal sin to overcook scones, so err on the side of caution!
  5. Stir up your glaze (recipe below), adding the vanilla and just enough water ( I used the rest of my cream) to make a nice thick glaze. Spread it on the scones once they have cooled, and garnish with the nuts.
Vanilla Glaze
  1. Mix your powdered sugar, cream (or milk or water, whichever you decide to use), and vanilla together.
  2. Top scones with glaze, and garnish with chopped nuts.

Pumpkin Scones | REstyleSOURCE

PHOTO: The View from Great Island

Pumpkin Scones | REstyleSOURCE

PHOTO: The View from Great Island

Mesa, US

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