My husband loves coffee shop pumpkin scones so he begged me to please replicate them. I think these pumpkin scones are even better!
We love scones around here. Scones are super quick to make and freeze very well. My favorites are cranberry orange scones. My maple oatmeal scones are a great way to sneak in some oatmeal. And cinnamon scones are a fun way to use cinnamon chips. One of my husband’s favorite fall treats are the pumpkin scones at Starbucks. I’ve never had one, but he says these are just as good (if not better, of course!).
With scones, try not to over work the dough. All of the flour may not get worked in all the way and that’s just fine!
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon pumpkin pie spice
- 6 Tablespoons butter, cold
- 1/3 cup pumpkin puree
- 1/3 cup buttermilk
- 6 Tablespoons brown sugar or sucanat
- 2 teaspoons vanilla
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- Enough milk to make icing, about 1 Tablespoon
- In a large bowl whisk together flours, salt, cinnamon, pumpkin pie spice, nutmeg, and baking powder.
- Cut in butter until mixture is coarse.
- In a small bowl whisk together pumpkin, buttermilk, sugar and vanilla.
- Add wet ingredients to dry ingredients.
- Stir just to mix. Knead mixture to form in to dough.
- Roll or pat dough in to a 3/4 inch high disk on a cookie sheet.
- Cut disk in to 6 or 8 pie pieces (I use a pizza cutter).
- Separate the scones and put on a parchment lined cookie sheet about 1 inch apart.
- Bake scones at 425 degrees for 15 minutes.
- For the icing, combine sugar and cinnamon.
- Stir in enough milk to make in to icing.
- Drizzle or brush icing on to hot, warm, or cooled scones.