I’ve been thinking a lot about my Grandmother Hornsby lately. She passed away in the spring this year, not unexpectedly, but still sadly. She was a bonafied “anglo-phile” if I ever knew one. She loved the ceremony of tea time and adored crumpets, marmalade, Earl Grey, and of course, scones. She also loved reading trashy romance novels, having lots of animals, singing, and Christmas. This pumpkin scones recipe is dedicated to her. I love you, Grandma.
Scones are very similar to biscuits, with the addition of egg usually (though I have seen scone recipes with no egg and I’m not sure why those aren’t then called biscuits, but I am not in charge of naming things). The basic process is the same as biscuits though: cut in fat, add in liquid, don’t overmix, bake at high temperature. Scones can be savory (like these sun-dried tomato and cheddar scones) or sweet like these pumpkin ones. The sugar glaze on top is a very American thing to do, I believe. The scones my grandmother was most fond of just had a bit of sweetness from currants or candied ginger or dried cranberries, never any glaze.
Pumpkin Scone Video!
Pumpkin Scone Recipe – PrintablePrint
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 16 1x
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 2 tablespoons cold butter
- 1 cup pumpkin puree
- 1/4 cup sugar
- 1 tablespoon molasses
- 1 egg
- 2/3 cup half-and-half or milk
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1–2 teaspoons half-and-half or milk
- Set oven to 425º
- Combine dry ingredients in a large bowl and cut in the butter.
- Combine wet ingredients including pumpkin and mix together well.
- Make a well in the center and add wet ingredients. Mix quickly with a large spoon to make a soft dough.
- Sprinkle additional flour on your board or counter and dump dough out. Pat into a circle about 1 inch thick and cut into squares, triangles or cut with biscuit cutter
- Bake 15 minutes.
- combine glaze ingredients until you have a thick, smooth, pourable glaze. Drizzle over cooled scones.
If you use a homemade pumpkin puree, you will likely need to increase the amount of flour to make a workable dough. Add flour by the tablespoon until dough comes together into a ball.