A hot drink and a scone is the perfect way to start the day. Today I’ve got some Pumpkin Scones with Cinnamon Icing to share with you! These pumpkin scones are so good with that great pumpkin flavor with hints of cinnamon and then it’s drizzled with an amazingly easy cinnamon icing.
These fall pumpkin scones have that lovely pumpkin flavor that I can’t get enough of during fall. If you’ve never made a scone, don’t worry… scones are much easier to make than you think. And I will walk you through it.
How to Make Pumpkin Spice Scones
Start by putting your dry ingredients in a bowl. Flour, sugar, baking powder, and salt.
Add the cold butter chunks to the dry ingredients.
Use a pastry cutter or a fork to break down the butter into small pieces.
Then add the pumpkin puree.
Mix in the pumpkin puree.
Time to add the cinnamon.
Mix again. Then add the cream, and mix until it’s just coming together. Then you’ll turn out the dough onto a well-floured surface.
Form into an approximately 8-inch circle. Then use a pizza cutter or knife cut through making 8 scones. Sprinkle the top with cinnamon sugar. Then bake.
After the pumpkin scones have cool at least 20 minutes, cut through again until they are separated.
Drizzle with cinnamon icing and enjoy!
Pumpkin Scone with Cinnamon Icing
- 2 ½ cups flour
- ⅓ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp cold butter cut into small cubes
- ¾ cup pumpkin puree
- ½ tsp cinnamon ground
- ½ cup cream
- 1 tbsp cream
- ½ cup powdered sugar
- 2-3 tbsp cream
- ¼ tsp ground cinnamon
- Preheat your oven to 425° Fahrenheit. Place a piece of parchment paper on a cookie sheet, large enough for an 8-inch circle on top.
- Add the flour, sugar, baking powder, and salt to a bowl. Whisk to combine.
- Add the chunks of cold butter.
- Use a pastry cutter or fork to break down the butter into pea-sized pieces.
- Add the pumpkin puree.
- Add the cinnamon.
- Mix well, then add the cream and mix until just combined.
- Turn out the dough on a well-floured surface. Then press down and form into an 8-inch circle.
- Brush with cream.
- Using a pizza cutter or knife, cut into 8 scones.
- Bake at 425° for 20-25 minutes until the edges are lightly browned. Remove and allow to cool at least 20 minutes before drizzling with icing.
- Place powdered sugar, cream and cinnamon in a bowl. Stir with a fork until combined.
- Use the fork to drizzle the cinnamon icing over the pumpkin scones.
- Serve warm or save for later.
Other Scones and Brunch Ideas to Try:
I hope you get a chance to try these Pumpkin Scones with Cinnamon Icing soon!