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SideChef
Recipes
Breakfast
Pumpkin Pie Scones
Recipe

12 INGREDIENTS • 9 STEPS • 40MINS

Pumpkin Pie Scones

4.5
2 ratings
The pumpkin and the cream provide the perfect amount of moisture to keep these soft in each bite. The scone has a subtle sweetness which goes great with the maple glaze!
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
The pumpkin and the cream provide the perfect amount of moisture to keep these soft in each bite. The scone has a subtle sweetness which goes great with the maple glaze!
40MINS
Total Time
$0.28
Cost Per Serving
Ingredients
Servings
8
US / Metric
Scones
All-Purpose Flour
2 cups
All-Purpose Flour
Baking Powder
1 Tbsp
Baking Powder
Pumpkin Pie Spice
1 tsp
Pumpkin Pie Spice
Salt
1/2 tsp
Salt
Granulated Sugar
1/4 cup
Granulated Sugar
Unsalted Butter
1/3 cup
Cold Unsalted Butter, cubed
Canned Pumpkin Purée
1/2 cup
Canned Pumpkin Purée
Heavy Cream
1/2 cup
Heavy Cream
plus more for brushing
Glaze
Powdered Confectioners Sugar
1/2 cup
Powdered Confectioners Sugar
Heavy Cream
to taste
Heavy Cream
Maple Sugar
to taste
Maple Sugar
Ground Cinnamon
to taste
Ground Cinnamon
Nutrition Per Serving
VIEW ALL
Calories
283
Fat
12.2 g
Protein
3.4 g
Carbs
39.3 g
Add to plan
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Pumpkin Pie Scones
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author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Sift together the All-Purpose Flour (2 cups), Baking Powder (1 Tbsp), Pumpkin Pie Spice (1 tsp), Salt (1/2 tsp), and Granulated Sugar (1/4 cup).
step 2 Sift together the All-Purpose Flour (2 cups), Baking Powder (1 Tbsp), Pumpkin Pie Spice (1 tsp), Salt (1/2 tsp), and Granulated Sugar (1/4 cup).
step 3
Using a pastry cutter or two forks, cut in the Unsalted Butter (1/3 cup) until well distributed into pea-sized chunks. The smaller the butter is cubed, the better.
step 4
Add the Heavy Cream (1/2 cup) and Canned Pumpkin Purée (1/2 cup), and mix until combined. Don't overwork it!
step 5
Lay on a floured surface and press into a rectangle. Cut the dough in half, then in half once more to create four squares. Cut each square in half on a bias to create a triangular scone shape.
step 5 Lay on a floured surface and press into a rectangle. Cut the dough in half, then in half once more to create four squares. Cut each square in half on a bias to create a triangular scone shape.
step 6
Lay on a greased baking sheet and brush with more heavy cream.
step 7
Bake for 30 minutes.
step 8
Add the Powdered Confectioners Sugar (1/2 cup) to a bowl. Add a small amount of Maple Sugar (to taste) and Heavy Cream (to taste) and mix until combined. Keep adding the syrup and cream in small amounts until desired consistency is achieved.
step 8 Add the Powdered Confectioners Sugar (1/2 cup) to a bowl. Add a small amount of Maple Sugar (to taste) and Heavy Cream (to taste) and mix until combined. Keep adding the syrup and cream in small amounts until desired consistency is achieved.
step 9
Top cooled scones with glaze and sprinkle with Ground Cinnamon (to taste).
step 9 Top cooled scones with glaze and sprinkle with Ground Cinnamon (to taste).
Tags
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Breakfast
American
Brunch
Snack
Shellfish-Free
Fall
Vegetarian
Dessert
Pumpkin
Halloween
Thanksgiving
Winter
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