When fall is here, the number one thing that comes to my mind are pumpkins!! I feel like I haven’t shared enough pumpkin recipes with you guys this year, so I’m here to fix that problem with this easy pumpkin scone recipe. These Pumpkin Scones are easy, delicious and perfect for breakfast on those cooler fall days. I also included two different glazes so use none or both, up to you!
Why Make These Pumpkin Scones
Really easy to make! Takes under an hour from start to finish! Perfect for Fall Portable Breakfast/Snack Soft, Tender and Delicious Comes Complete with Two Different Glaze Recipes
Making scones is super easy! You can literally throw everything together in 15 or 20 minutes, and you’ve got yourself a wonderful breakfast or afternoon snack! Might I add they go perfectly with a good cup of hot coffee. This recipe also comes complete with not one, but TWO different glazes to amplify your pumpkin scones to the next level.
Ingredient Notes
Scones
The Basics – Flour, Baking Powder, Salt, Brown Sugar, Eggs, Vanilla. Spices – We will be using a combination of ground cinnamon and pumpkin pie spice. Butter – Make sure it’s frozen! Pumpkin – Canned pumpkin makes this recipe super simple!
Icing Sugar Glaze
Icing Sugar – same as confectioners sugar or powdered sugar. Milk
Pumpkin Spiced Glaze
Icing sugar – same as confectioners sugar or powdered sugar. Milk Pumpkin Pie Spice – make your own using my recipe here.
How To Make Pumpkin Scones
Making the Scones:
Forming and Baking the Scones:
Storing Leftovers
Store any leftover pumpkin scones in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 3 days.
Freezing
These scones can be easily frozen! Wrap them in plastic wrap individually then place them in a ziploc bag and freeze for up to 3 months.
More Related Recipes
Lemon Blueberry Scones Strawberry Scones Morning Glory Muffins Lemon Buttermilk Scones with Lemon Glaze Blueberry Chocolate Chip Scones 2 Ingredient Scones
