Moist Pumpkin Scones
Total TimePrep: 15 min. Bake: 15 min. + cooling
- 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 large eggs, room temperature
- 1-1/4 cups canned pumpkin
- 3/4 cup whole milk, divided
- 2 cups confectioners' sugar
- 3 tablespoons whole milk
- 1/4 teaspoon pumpkin pie spice
- 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 wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.
Nutrition Facts1 scone: 338 calories, 13g fat (8g saturated fat), 59mg cholesterol, 348mg sodium, 51g carbohydrate (23g sugars, 2g fiber), 5g protein.
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Nov 6, 2019
I made this recipe to share with my colleagues at work. At first I thought they tasted very bland. But once I added the drizzle on top, it made a big difference. Everyone at work loved them because they weren't overly sweet. I live in Germany where people aren't used to eating excessively sweet cakes and such. I will definitely make them again!
Oct 24, 2019
My family loved this recipe. I made some minor changes. I substituted self-rising flour for the All-Purpose flour, baking powder and Salt. I also added chopped pecans to the batter and to the glaze. I will be making this one often.
Sep 27, 2018
Followed directions to a tee. Great moist texture, color is beautiful but it is very bland. Lacks both pumpkin flavor and spice. The only sweetness comes from the glaze. I will try a different recipe.
Oct 29, 2017
This is a fantastic recipe. It received rave reviews from all those who ate them. Thank you for sharing!
Oct 29, 2017
This is a fantastic recipe. It received rave reviews from all those who at3 them. Thank you
Mar 24, 2017
Loved this recipe. Used whole wheat white flour and one pie pumpkin for extra flavor just in case. Easy quick to make and bake. Will definitely make many more times. Did not make the glaze for this group does not like sweet.
Oct 31, 2016
I thought these were very good with one exception - the glaze. I made these on Sunday to bring to work on Monday. When I uncovered them Monday morning, the glaze was a sticky, gooey mess. I would make them again with a glaze that hardens or wait to put the glaze on just before serving.
Oct 28, 2015
I should have read the reviews before I made these. These are not scones. I baked mine for 30 minutes, twice as long as called for. They were still doughy in the center.
Oct 17, 2015
Very good. I had to use 3/4 C buttermilk instead of regular milk since I was low on milk. Decreased the baking powder to 3 tsp and increased the soda to 1 teaspoon to accommodate for buttermilk and baking at 4000' above sea level. I did use all of the buttermilk in the dough. To adjust for the sticky dough, after light kneading I patted the disks directly on the baking sheet and scored with an oiled pizza slicer. I did have to use a dough scraper. Baked a little longer than indicated. Great recipe
May 27, 2015
Oh boy, was this recipe a challenge from the start. I was bored and searching the pantry and here is this lone can of pumpkin. What does one do with pumpkin in the middle/end of May? We make scones of course!Here I am, all my spices and leavening agents measured and ready to go, and I'm out of flour.... *grinds teeth* Why didn't I check that first?! Besides the point...Okay. I have Jiffy Mix. I can do this! Combine, mix, muffin method, turn out on floured surface, knead. KNEAD?! This is the stickiest dough I HAVE EVER WORKED WITH! Hands are practically glue so I wash 'em and grab the dough blade.Still the stickiest dough in existence, but I got it patted out and cut into wedges. Baked at 400 for 12 minutes and let them cool while I prepared the glaze (which I halved, but that's personal preference. I'm not big on frosting/icing/glazes).Verdict? Daughter declared them "BLECH!" but my Oolong tea and I declare them DELICIOUS, but probably better without crazy "what happened to my pantry staples?!" modifications ;)