Spiced Pumpkin Scones – Fast & Easy The Best Recipe!

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These spiced pumpkin scones are perfect for a light Thanksgiving breakfast, or Christmas morning! Makes 8 scones.

pumpkin scones on plate and dough being made in bowl with text

Pumpkin Scones Ingredients:

  • 2 1/2 cups all-purpose flour (or your favorite flour, I like to use Einkorn)
  • 1/3 cup brown sugar
  • 1 tbsp baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • 1/2 cup softened butter
  • 3/4 cup Solid pack of canned pumpkin puree
  • 1/2 cup cream

How to make Spiced Pumpkin Scones

In a medium mixing bowl, combine your dry ingredients: flour, sugar, baking powder, cinnamon, cloves, and salt… Mix well. Cut butter into the flour mixture, or use a cheese grader to grate cold butter, till your mixture looks like course crumbles.

Then, add your pumpkin and cream to your dry mixture, and mix JUST until a dough forms. Don’t over-mix.

Lightly knead your dough on a floured counter 10 times, and pat it flat into about an inch and a half thick and 7-inch wide circle.

Use a dough scraper or knife to cut your dough into sit to eight wedges.

Place your wedges onto a parchment-lined or ungreased baking sheet.

Preheat your oven to 450 degrees F.

Bake at 450 for 12-14 minutes just until they’re a light golden color.

Serve warm with butter, apple butter, or maple glaze.

Enjoy!

What to serve with Spiced Pumpkin Scones?

I think eggs are the perfect combination with these beautiful festive scones! Eggs are a classic savory addition that pairs well with the flavors of these scones. They are also lovely served with sausages, bacon, fresh fruit, yogurt parfaits, and orange juice!

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Recipe Card

pumpkin scones batter

Spiced Pumpkin Scones

These spiced pumpkin scones are perfect for a light Thanksgiving breakfast, or Christmas morning!
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Course: From Scratch Recipes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 8 servings
Author: Juliea Huffaker

Ingredients

  • 2 1/2 cups all-purpose flour or your favorite flour, I like to use Einkorn
  • 1/3 cup brown sugar
  • 1 tbsp baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • 1/2 cup softened butter
  • 3/4 cup Solid pack of canned pumpkin puree
  • 1/2 cup cream

Instructions

  • Preheat your oven to 450 degrees F.
    In a medium mixing bowl, combine your dry ingredients: flour, sugar, baking powder, cinnamon, cloves, and salt… Mix well.
  • Cut butter into the flour mixture, till your mixture looks like course crumbles.
    Add pumpkin and cream to dry mixture
  • Mix JUST until a dough forms. Don't over-mix.
    Lightly knead your dough on a floured counter 10 times, and pat it flat into about an inch and a half thick and 7-inch wide circle.
    Use a dough scraper or knife to cut your dough into sit to eight wedges.
    Place your wedges onto a parchment-lined or ungreased baking sheet.
    Bake at 450 for 12-14 minutes just until they're a light golden color.
    Serve warm with butter, apple butter, or maple glaze.
    Enjoy!

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