Pumpkin Scones

Please welcome back Melanie from Garnish and Glaze as she shares this Pumpkin Scone recipe! Please visit her gorgeous blog and show her some love!

One of my favorite things about fall is pumpkin.  I like pumpkin best in baked goods not just because of the flavor but also because it makes them so moist like in this bread and these cupcakes.

Remember my blueberry scones from back in January?  Well, I made a pumpkin version and it is so so good.  It took a lot of self control from me, my husband, and two-year-old daughter to not stuff our mouths with these before I could snap some photos.  My husband remarked that these scones are his favorite dessert right now.  I definitely agree… but I’m going to count it as breakfast so I can eat it first thing when I wake up. ha!

The cinnamon chips in these scones are like little gems of goodness. Have you every tried them?  So yum!  I can’t wait to use them more in my baking this fall!

These are perfectly delish without the glaze but who can say no to more sugar?!

Gosh just writing this post and staring at these photos makes me want to go eat one of these but I promised my husband he could have the last one since I ate most of them.  It is taking all of me to have self-control right now. Gosh, just the smell of them is irresistible.  Seriously, you must make these!  Enjoy.

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5 from 2 votes

How to make

Pumpkin Scones

Yield: 8 scones

Prep Time: 15 minutes

Cook Time: 16 minutes

Total Time: 31 minutes

Begin your mornings this fall with these scrumptious glazed cinnamon chip Pumpkin Scones. Simple 30 minute recipe!

Ingredients

For the Scones:

• 2/3 cup pumpkin puree
• 1/4 cup milk
• 1 egg
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoon pumpkin spice
• 1/2 teaspoon salt
• 1/2 cup frozen butter, grated*
• 1/2 cup cinnamon chips

For the Glaze:

• 1 cup powdered sugar
• 1-2 tablespoons milk

Directions

1. Preheat oven to 425 degrees F and line baking sheet with parchment paper.
2. In a mixing bowl combine pumpkin, milk, egg, and vanilla. Set aside.
3. In another mixing bowl combine flour, sugar, baking powder, pumpkin spice, and salt. Add the butter and cut in with a pastry blender or two forks. Fold in the liquid ingredients until just combined and then mix in the cinnamon chips.
4. Empty dough onto a lightly floured surface and shape into a 10 inch disk. Cut like a pie into 8 wedges. Place wedges on lined baking sheet and bake for 14-16 minutes.
5. While baking, whisk the glaze ingredients together.
6. Let the scones cool for 5-10 minutes and then drizzle glaze on top.

Recipe Notes

Begin your mornings this fall with these scrumptious glazed cinnamon chip Pumpkin Scones.

Course: Breakfast

Cuisine: American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Melanie Dueck