Pumpkin Spice Scones
Ingredients
- 1 3/4 cups flour ⓘ
- 1/3 cup sugar ⓘ
- 2 tsp baking powder ⓘ
- 1/2 tsp baking soda ⓘ
- 1/4 tsp salt ⓘ
- 1 tsp cinnamon ⓘ
- 1/8 tsp cloves ⓘ
- 1/8 tsp ginger ⓘ
- 1/8 tsp nutmeg ⓘ
- 1/4 cup chilled unsalted butter ⓘ
- 1/2 cup pure pumpkin ⓘ
- 2 Tbsp low-fat buttermilk ⓘ
- 1 large egg ⓘ
- 1/2 tsp vanilla extract ⓘ
- Glaze ⓘ
- 1 cup powdered sugar, sifted ⓘ
- 1/4 tsp cinnamon ⓘ
Instructions
- Preheat oven to 400AA°F and line a baking sheet with a silicone mat or parchment paper. Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
- Whisk together pumpkin, buttermilk, egg, and vanilla in a small bowl; add to flour mixture and fold in just until incorporated. Use a floured bench scraper to scrape dough out onto prepared baking sheet; flour hands and pat dough into an 8-inch circle. Score into 12 wedges with floured bench scraper.
- Bake 16 to 17 minutes, until golden. Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges. To prepare glaze, combine powdered sugar, cinnamon, milk, butter, and vanilla in a small bowl. Set rack with scones over a piece of wax paper and drizzle with glaze; let set before serving. If not serving scones immediately, store unglazed in an airtight container up to 2 days and glaze just before serving.
Nutrition & Diet Analysis (per serving)
1249
kcal
62% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).