Homemade pumpkin scones with cinnamon drizzle are perfect for a fall morning or afternoon pick-me-up. Paired with coffee is the best way to truly enjoy this scrumptious, autumn treat!
Isn't it glorious coming off of an extended weekend? You feel a little more refreshed and ready to tackle the week ahead with renewed vigor. This morning we enjoyed pumpkin scones for breakfast, and now that September is in full swing, I thought it was a great day to share the recipe with you! I've been honing this recipe for the last month + some days until I got it exactly where I wanted it.
I'm so excited for you to try these at home! And don't be intimidated by making homemade scones; these are so easy and taste every bit of homemade, which in my opinion is gold. Plus, they're perfectly moist. We are not fans of dry/brittle scones around here, making these pumpkin scones a household favorite. Just ask my oldest, who requests one for breakfast every morning - I'm not exaggerating - and gently reminds me every night to make them for the next day.
These make for a tasty treat in the morning or afternoon, and always, always be sure to pair with coffee! Stay tuned for some cinnamon chip scones I'll be perfecting in the kitchen and bringing the blog soon. Happy fall and scone making, friends!
- What You'll Need:
- For the Scones:
- 1 1/2 cups all-purpose flour
- 1 TBSP baking powder
- 1/4 TSP baking soda
- 1/2 TSP salt
- 1 1/2 TSP cinnamon
- 3/4 TSP nutmeg
- 1/4 TSP ground cloves
- 6 TBSP butter, cold and diced
- 1 egg, beaten
- 3 TBSP maple syrup
- heaping 1/2 cup pumpkin puree
- For the Drizzle:
- 2 cups powdered sugar
- 2 1/2 TSP cinnamon
- 3 TBSP milk
- What You'll Do:
- For The Scones:
- In a small bowl, beat the egg. Then add the maple syrup, stirring until well combined. Next, add the pumpkin puree, and again stir until well combined. Set aside.
- In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. Mix well.
- Dice your cold butter and add to the dry mixture. Using your hands, mix the butter in (kind of scrunching it) until the butter is in smaller pieces and combined thoroughly throughout the dry mixture.
- Add the wet mixture to the big bowl, and stir until you have a ball of soft and somewhat sticky dough.
- Place your dough on a floured surface, and roll it around until coated in flour, kneading it just the tiniest bit to get rid of the stickiness. Using your hands. spread the dough out into a rectangle (about 11-12 inches long and about 9 inches wide).
- Now you'll fold the dough hotdog style, twice. Start with the far left side and fold a third of the way in. Now fold once more, making it a flat log.
- Using a knife, cut triangles into the dough (kind of zig zag like), from the bottom to the top.
- Place on a parchment paper-lined baking sheet.
- ****Refrigerate your uncooked scones for 20 minutes. This step is so important for keeping the shape of your scones while baking. Don't skip this step.
- While your scones are in the fridge, preheat the oven to 425°.
- After the 20 minutes have passed, bake for 10-12 minutes until the scones are cooked completely in the middle. Test by inserting a butter knife through the side of the scone, at a horizontal angle.
- Drizzle the scones with cinnamon drizzle and serve.
- For The Drizzle:
- Stir the powdered sugar and cinnamon together until well mixed.
- Add the milk. If you need more milk to make the glaze a bit runnier, add just about 1/2 TSP at a time so you don't end up with drizzle that is too runny.
***I recommend only drizzling the scones that are being eaten at the moment. Save the cinnamon drizzle in an airtight container and use when you're ready to enjoy a scone. This will keep the drizzle from being absorbed into the scone.
***You can store the scones in a tupperware in the fridge, and heat for about 15 seconds when ready to eat. Drizzle after the scone has been reheated!
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