Jump To Recipe

I took the plunge last week: I opened my first can of pumpkin for the season. I’m a little late to the party, but I simply wasn’t ready to send off summer. There’s no turning back now, so let’s start our fall debut with pumpkin spice scones, inspired by my glazed pumpkin cookies.

Pumpkin Spice Scones | Tutti Dolci

Wonderfully tender and flaky with a drizzle of vanilla-spiked glaze, these scones are a welcome alternative to the Starbucks variety (Bonus: my homemade version weighs in with half the calories, fat, and carbs).

Pumpkin Spice Scones | Tutti Dolci

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Pumpkin Spice Scones

  • Yield: 12 scones

Ingredients

Scones

  • 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
  • 1 1/2 Tbsp milk
  • 1 Tbsp unsalted butter, melted
  • 1 Tbsp vanilla extract

Instructions

  1. Preheat oven to 400°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.
  2. 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.
  3. 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

  • Calories: 180
  • Carbohydrates: 30

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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51 comments

  1. We are in scone synch today:)I will trade you some of mine for a one of yours, Laura! Love your pretty drizzle…

  2. Nice looking texture on those scones and luv the glaze drizzle. I’m terrible at making scones. You’ve inspired me to keep trying…want these! 😉

  3. I still have a can of pumpkin waiting patiently in the cupboard – maybe these beautiful scones are a sign that it’s time to move on and let summer go, finally! 😀

  4. The best thing about the four seasons is celebrating each one and the good things that each one brings, Laura. At least I think so. Your recipe sounds delightful and delicious… I don’t think we have canned pumpkin in Australia! Should I just used mashed pumpkin instead?

  5. Gorgeous scones! I just opened my second can of pumpkin this weekend. I can’t believe it’s already mid-October! These look delicious…far better than the starbucks variety!

  6. YUM. I haven’t opened my first can of pumpkin yet this season either, because it hasn’t dropped below 80 degrees in Austin. That’s pretty normal for this time of year, but later this week, we’re supposed to get temps in the 60s. And that means I’m breaking out the pumpkin.

  7. I’m so loving all the pumpkin recipes I see popping up here and there. I’ve already made a few pumpkin things this season and I foresee many more coming up!

  8. I’m always so disappointed when I get baked goods at coffee shops. They are usually dry and lacking in flavor. These look fantastic and, since I know your track record, I’m sure they taste fantastic too. Here’s to pumpkin season, canned or otherwise!

  9. i haven’t succumbed just yet, but these scones are tempting me something fierce! i’ve been on a scone kick lately, looking for fast and delicious breakfast treats for the week and these are looking so autumn festive!

  10. I guess I’m finally ready to call it that summer is over. But I am ready to warm up to some pumpkin goodies. Good thing these are lighter, I could probably have two.
    -Gina-

  11. Yes finally I have gotten into the pumpkin kick.
    Well mine has been in the form of pumpkin butter; who knew it was so versatile to bake with.
    I need to re-do my pumpkin scones.
    Yours, as always, looks perfect, even baked up perfect too!

  12. Believe it or not, I’ve not stopped thinking about these scones since I first saw them last month. A friend and I have been on a mission to find our new favorite scone recipe–I have a feeling this one would be an easy winner. 🙂

  13. theae are delish (I had to sub sour cream for the buttermilk) and I added walnuts on top before the glaze… Very nice recipe

    1. Hi Jody, you can make the scones ahead and freeze them unbaked. When you’re ready to use them, bake as directed (do not thaw) and add a couple minutes to the baking time. Hope that helps!

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