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Moist Pumpkin Scones

 Moist Pumpkin Scones
After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.
16 ServingsPrep: 15 min. Bake: 15 min. + cooling

Ingredients

  • 4-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 2 eggs
  • 1-1/4 cups canned pumpkin
  • 3/4 cup milk, divided
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1/4 teaspoon pumpkin pie spice

Directions

  • In a large bowl, combine the first seven ingredients. Cut in butter
  • until mixture resembles coarse crumbs. In another bowl, whisk the
  • eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until
  • moistened.
  • Turn onto a floured surface; knead 10 times. Divide dough in half.
  • Pat each portion into an 8-in. circle; cut each into eight wedges.
  • Separate wedges and place 1 in. apart on ungreased baking sheets.
  • Brush with remaining milk.
  • Bake at 400° for 12-15 minutes or until golden brown. Remove to

2 of 2

Moist Pumpkin Scones (continued)

Directions (continued)

  • wire racks; cool for 10 minutes. Combine the glaze ingredients;
  • drizzle over scones. Serve warm. Yield: 16 scones.
Nutritional Facts: 1 serving (1 each) equals 338 calories, 13 g fat (8 g saturated fat), 59 mg cholesterol, 348 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.