Print

Pumpkin Cinnamon Scones

pumpkin cinnamon scones - featured image
Print Recipe

These pumpkin cinnamon scones are a cozy, tender breakfast treat perfect for fall holidays. With a swirl of cinnamon sugar and a simple glaze, they’re easy to make and crowd-pleasing for any autumn morning.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1/2 cup pumpkin purée
  • 1/4 cup whole milk or half-and-half
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon (for swirl)
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon ground cinnamon (for glaze)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
  3. Add cold butter cubes and cut into the flour mixture using a pastry cutter, fork, or hands until pea-sized lumps form.
  4. In a separate bowl, whisk together pumpkin purée, milk, egg, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold together until just combined. Add more flour if too sticky, or a splash of milk if too dry.
  6. Mix brown sugar and cinnamon in a small bowl for the cinnamon sugar swirl.
  7. Turn dough onto a floured surface and pat into a rectangle about 8×5 inches and 1-inch thick. Sprinkle cinnamon sugar over half, fold the other half over, and press gently.
  8. Shape dough into a 7-inch disk and cut into 8 wedges. Arrange on the prepared baking sheet, spacing apart.
  9. Bake for 18-22 minutes until golden and a toothpick comes out clean.
  10. Transfer scones to a wire rack and cool for at least 10 minutes.
  11. For the glaze, whisk powdered sugar, milk, and cinnamon until smooth. Drizzle over cooled scones.
  12. Serve warm or at room temperature.

Notes

For extra flaky scones, chill the cut wedges on the baking sheet for 10 minutes before baking. Don’t overmix the dough—lumps are good! Scones can be made gluten-free or dairy-free with simple swaps. Freeze dough wedges for future baking. Sprinkle turbinado sugar on top before baking for crunch.

Nutrition

Keywords: pumpkin scones, cinnamon scones, fall breakfast, autumn baking, easy scone recipe, holiday brunch, pumpkin spice, homemade scones

Find it online: https://atomicbite.com/pumpkin-cinnamon-scones-recipe-easy-breakfast-for-fall-holidays/