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This easy Pumpkin Scones recipe is made with canned pumpkin and is an easy scones recipe with a simple scone glaze for your next brunch or tea party!

Hello & Happy Fall! It is feeling a little like it too.  It is only in the evenings, but I definitely can feel that cool fall breeze at night. When I hear the leaves rustling on the sidewalk, it gets me a little giddy for the season. It also reminds me of some of the scary movies I used to watch when I was younger.

Does it feel like fall where you are yet? Are you seeing changing leaves? We do not get that so much here, but I like to decorate so it feels like fall. 

Today’s recipe is a slightly sweet bread that is full of fall flavors. It is a great way to used canned pumpkin and incorporate the taste of pumpkin spice into your life and they are so good!

I am a big scones fan because this time of year, I love a little sweet treat (that isn’t too sweet) to go with my hot tea or cocoa. You may remember my tea party chocolate chip scones from a couple of years ago.

This weekend I was able to get together with friends for a fun tea party. I highly suggest gathering your tribe together and having a potluck tea. It is a great way to enjoy the season!

Scones are easy to make and I love making the slices from the dough.

Just bake them in the oven for a little while.

Then add a little icing. I like to keep the icing light, but you can make it a little thicker if you want. Before you know it you have a delicious scone! These make a nice side item for a brunch or breakfast, but it can also be a dessert or lunch box treat. 

Be sure to check out our other best pumpkin recipes on the island:

• Pumpkin Spice Sheet Cake – one of my favorite fall recipes and filled with flavors of fall.
• Pumpkin Spice Cupcakes – A perfect fall dessert!
• Pumpkin Soup – this Pumpkin Pepper soup is easy to make and a nice savory soup. Also very inexpensive to make.
• Pumpkin Mug Cake – so simple and a quick dessert for one or two people.
• Pumpkin Pecan Cookies – These pumpkin cookies are light and fluffy with crunchy pecans.

They are perfect and lovely with a bit of icing.

Fall flavors are so bold and comforting. I honestly try to incorporate a fall flavor into each day, without overdoing it, otherwise, I will tire of it. Apples, pumpkins, and pecans are ingredients I love and have shared over the years. This year I am hoping to incorporate figs and beets into some of my recipes so stay tuned for those. If you are not yet subscribing to my newsletter, please consider it. I share a few things that I don’t share here and I email you only once a week. I know how valuable your time is and respect that tremendously!
Scone Icing Ideas:

You can also opt to make a little maple icing by adding maple syrup in place of the milk. It will make the scone a little sweeter, but it changes the flavor a bit.  

Another nice topping for scones is a chocolate drizzle. Just melt some chocolate chips with butter and drizzle away! Chocolate pretty much works on any sweet flavor scone. 

• 
• Using a pastry cutter will help you work with the dough faster.
• Using canned pumpkin will save you lots of time and it tastes treat.
• You can use canned frosting and add a little milk to it so that it is a bit thinner, and it will work just fine. Just be sure to let the scones cool to room temperature before icing.
• This recipe is a perfect way to use leftover canned pumpkin this fall. It only uses about half a can so it is perfect.

Pumpkin Scones Recipe with Scone Icing

Print Pin

5 from 1 vote

Pumpkin Scones

Delicious pumpkin spice flavor in a scone.

Course bread

Cuisine American

Keyword bread., breakfast., pumpkin, scone

Servings 8

Calories 221kcal

Author Raquel Pineira

Ingredients

• 2 1/4 cups flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 3/4 cup canned pumpkin
• 1 egg
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 3/4 stick cold butter
• 2 tablespoons milk
• 1/2 teaspoon salt

Instructions

• Preheat oven to 425 • and line a cookie sheet with parchment paper.

  In a medium mixing bowl, mix together flour, sugar, baking powder, cinnamon, cloves, nutmeg and salt.

  Add butter with a pastry cutter or fork until butter is in small bits and crumbly.

  Add pumpkin, milk and egg and blend well.

  Turn out dough onto a floured surface.

  Shape dough into a circle.

  Cut into 8 pie pieces.

  Bake on a cookie sheet - 13-15 minutes, or until light golden brown.

  Cool before adding glaze.

Nutrition

Serving: 1g | Calories: 221kcal | Carbohydrates: 48g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 263mg | Potassium: 97mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3604IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

Cinnamon Scones Glaze

1/2 cup powdered sugar

1/4 teaspoon cinnamon

1 tablespoon milk

Mix thoroughly in a small bowl until desired consistency. Add more sugar to make it thicker or a little more milk to make it thinner.

I hoped you love this fun and easy recipe! Why not throw a tea party with your girls and enjoy the moments together?

If you are not yet subscribing to my newsletter, you can subscribe here. I share a few things that I don’t share here and I email you only once a week. I know how valuable your time is and respect that tremendously!

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