These tender, fall-flavored Pumpkin Spice Scones are easy to make and are perfect with a cup of coffee or tea this autumn.
I love the Petite Vanilla Scones from Starbucks so much that I had to learn to make them – recipe here. For autumn, I wanted to give these scones a seasonal update. These Pumpkin Spice Scones are tender and full of fall flavor. They are perfect with a morning cup of coffee or tea.
They are perfect for breakfast, but could also be enjoyed as a snack or dessert. The whole family will be asking you to make them again and again.
The scones are so easy to make which means they are perfect if you have visitors. Looking for other fall recipes? You may also enjoy Pumpkin Cream Cheese Danishes, Pumpkin Chocolate Chip Cookies, and Mini Pumpkin Cheesecakes.
Pumpkin Spice Scones Recipe
In a food processor, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Next, add the sliced butter to the food processor and pulse until the mixture resembles cornmeal.
In a bowl, whisk together pumpkin and half & half. While the food processor is running, stream in the half & half mixture.
Once the dough has turned into a ball, turn off the food processor and flatten into a 7-inch circle that is about 1 inch thick. Cut the dough into 8 triangles and pull the triangles slightly away from each other.
Bake the scones for 15-18 minutes or until lightly golden brown on the bottom.
To make the powdered sugar glaze, combine powdered sugar, half & half, and vanilla extract. Once the scones are cooled spread the glaze over the tops of each scone. Allow to set about 15 minutes.
To make the spiced glaze, in a small bowl combine powdered sugar, cinnamon, nutmeg, ginger, cloves, and half & half. Drizzle the spiced glaze over the scones and allow to set before serving.
Pumpkin Spice Scones
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 6 Tbsp butter, cold, sliced
- 1/2 cup pumpkin
- 3 Tbsp half & half
Powdered Sugar Glaze
- 1 cup powdered sugar
- 2 Tbsp half & half
- 1 tsp vanilla extract
Spiced Glaze
- 1 cup powdered sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- 2 Tbsp half & half
Instructions
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- In a food processor, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Next, add the sliced butter to the food processor and pulse until the mixture resembles cornmeal.
- In a bowl, whisk together pumpkin and half & half. While the food processor is running, stream in the half & half mixture.
- Once the dough has turned into a ball, turn off the food processor and flatten into a 7-inch circle that is about 1 inch thick. Cut the dough into 8 triangles and pull the triangles slightly away from each other.
- Bake the scones for 15-18 minutes or until lightly golden brown on the bottom.
- To make the powdered sugar glaze, combine powdered sugar, half & half, and vanilla extract. Once the scones are cooled spread the glaze over the tops of each scone. Allow to set about 15 minutes.
- To make the spiced glaze, in a small bowl combine powdered sugar, cinnamon, nutmeg, ginger, cloves, and half & half. Drizzle the spiced glaze over the scones and allow to set before serving.
