Best Pumpkin Scones Recipe

Light and crumbly Pumpkin Scones are the perfect fall breakfast! They're easy to make and delicious for autumn mornings with cranberries and maple syrup.

Ingredient

DOUGH – 2 cups all-purpose flour – 2 teaspoons baking powder – 1 1/2 teaspoons cinnamon – 1 teaspoon ginger – 1/2 cup dried cranberrie – 1 cup pumpkin puree – 4 Tablespoons butter – 1 egg – 1 teaspoon vanilla extract – 3 Tablespoons maple syrup FOR THE TOP – 2 Tablespoons milk – 1 Tablespoon turbinado sugar PUMPKIN GLAZE – 1 cup confectioner’s sugar – 2 Tablespoons milk – 2 Tablespoons canned pumpkin – 1 teaspoon vanilla extract – 1/2 teaspoon cinnamon

Direction

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1

Heat oven to 350 F. Mix flours, baking powder, and cinnamon in a large bowl. Mix in dried cranberries.

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2

Mix pumpkin, butter, egg, vanilla, and maple syrup in a small bowl. Stir wet and dry ingredients together.

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3

Use a wooden spoon to bring the dough together in a gentle manner.

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4

Knead dough briefly on a lightly floured counter to combine. Sprinkle flour on the dough and knead once or twice before flattening if it is sticky.

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5

Flatten dough to 1-inch thickness. Makes 12 pieces with a small biscuit cutter. The larger biscuit cutter makes 8 scones.

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6

Line a baking tray with parchment paper for the scones. Brush milk. Put turbinado sugar on. Bake for 15-18 minutes until golden and cooked through (20 minutes if cut with a large biscuit cutter or wedges).

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7

Whisk glaze ingredients while scones bake. Pour glaze on scones right out of the oven.

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also see

also see

Ground Turkey Pasta (with Pumpkin) Recipe