Breakfast Pumpkin Scones with Spiced Glaze

Our "Breakfast Pumpkin Scones with Spiced Glaze" are the perfect fall smell to wake up to and have a buttery crunch in every bite.

Perfect with tea and coffee or just like they are with jam and butter.

In this post, you will find many tips on how to make the perfect scones tender and delicious.

They will be bursting with cinnamon, spice, and of course, that richness of a moist texture baked into this marvelous creation of pumpkin yumminess!

If you're a pumpkin spice fan do try our Slow Cooker Pumpkin Spice Latte and our Pumpkin Frappe recipes!

For pumpkin lovers, this is the most awaited season for all the Pumpkin Cookies, Pumpkin Cake, Pumpkin Roll, Pumpkin Pie plus so much more to look forward to.

Scroll down and see the step-by-step instructions and enjoy these lovely buttery scones.

Scones Aren Not Just a Fall Comfort Breakfast

Since I still had plenty of pumpkins left over from making Slow Cooker Sugar Pie Pumpkin Puree, these were a must-make not to mention our Pumpkin Fall Donuts!


My opinion on scones is it's a buttery biscuit or flaky style delicious quick bread that is far above any other type of breakfast treat to eat all year long.


I love them with added fresh or dried fruits, pumpkin spiced, lemon-flavored, and just about any kind of scones you bake I will eat them.


It's comfort food made with love and perfect for folks on the go that need that sweet special something leaving for work, school, or on a road trip to start your day off with.

Tool You Will Need to Make Pumpkin Scones

• cutting board
• sharp knife
• mixing bowl
• measuring cups and spoons
• baking sheet
• pastry cutter
• fork
• parchment paper

Classic Scones

1. Texture: using heavy cream helps produce a soft yet flaky butter crust.
2. Taste: these buttery scones are not too sweet and the frosting compliments them perfectly with spice and sweetness.
3. Convenience: these are easy packed nicely for road trips, quick breakfast on the go, or of course an afternoon tea snack
4. Time: scones are easy to make the time they take is well worth the trouble and remember cold butter is key to their success.

Tips

• The trick to making the best scones is cold butter If the butter isn’t cold, you’re done before you even get started It’s the cold bits of butter in scones that make them tender 
• For the lightest scones, opt for using pastry flour instead of all-purpose flour 
• Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky
•  The key is to use a light hand and work the dough until it just comes together 
• Cut the scone dough into wedges, place them on a baking sheet, and keep them in the fridge while the oven preheats 
• Keep the scones as cold as possible until they are ready to go into the oven as they will make them rise better
• It's a must to have a preheated oven to bake them perfectly
• Scones are best warm if you must reheat them wrapped in foil in the toaster oven for 2 minutes or microwave wrapped in a wet paper towel to retain moister and crispness
• baking times vary with different ovens and size scones you've cutout
• For those not fond of glaze, dust with powdered sugar or sprinkle with cinnamon and sugar before baking

Try Some Other Scone Favorites!

Raspberry One Pan Scones
Breakfast Peach Scones
Amaretto Raspberry Scones
Mini Apple Scone Muffins

Don't Forget to Pin Breakfast Pumpkin Scones with Spiced Glaze

During the Year

As I said before during the year you can enjoy these breakfast pumpkin scones if you just make the fresh pumpkin puree and freeze it.


It drives me crazy to see an establishment like Star Bucks selling pumpkin scones, I can honestly say these are simple to make and delicious really when trying to make a comparison, not a copycat but I just love the addition of maple glaze to make these the best ever.


I really love freshly baked scones, it makes a big difference in freshness when you take that first bite not to mention one of the best baking smells all fall season long and once September hits I will make at least 3 batches of these bad boys.


Blueberry Almond Scones are still favorites or my blueberry scones.


I also love my cranberry orange recipe for scones.

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scone recipes, pumpkin recipes, breakfast recipes

French

Yield: 12

Author: Claudia Lamascolo

Breakfast Pumpkin Scones with Spiced Glaze

Breakfast Pumpkin Scones are sweet, glazed buttery tasting like a biscuit. Perfect with tea and coffee or just like they are with apple jelly and butter.

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

Ingredients

• Scone Recipe:
• 2 cups pastry flour or all-purpose flour sifted
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground nutmeg or 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup fresh homemade pumpkin puree or canned pumpkin
• 3 tablespoons heavy cream, half and half, or milk
• 1 large egg
• Maple Sugar Glaze :
• 1 cup powdered sugar
• 1 tablespoon or more of water to make a thin set of icing
• 1 teaspoon maple extract
• Spiced Powdered Sugar Glaze:
• 1 cup powdered sugar
• 2 Tablespoons water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ginger
• 1/8 teaspoon ground cloves

Instructions

1. Preheat the oven to 425 degrees. Do not miss this step.
2. Line a baking sheet with parchment paper, so much easier and they won't stick.
3. Combine the dry ingredients in a large mixing bowl.
4. Use a pastry blender or flat beater bar for your heavy-duty mixer to cut in the butter until the mixture is crumbly in texture and resembles coarse cornmeal.
5. In a small bowl, stir together the pumpkin, cream add egg. Fold into the dry ingredients until just combined.
6. Do not overmix.
7. The dough is heavy and slightly dry.
8. Loosely form the dough into an oblong shape.
9. Press down with floured hand into a 1-inch thick, as shown in the picture.
10. Use a sharp knife to slice the dough to form 12 triangles.
11. Place each slice on a prepared baking sheet and bake till browned on the bottom and dry looking on top, around 12 to 15 minutes.
12. Let cool completely on a wire rack, make glazes, alternating drying in between brushed on glaze that's plain, then drizzle spiced one on top.
13. Maple Sugar Glaze directions:
14. In a small bowl, mix sugar and water to flow easily to make a thick glaze. Brush glaze over the top of each cooled scone. Let harden before proceeding to the spiced glaze directions.
15. Spiced Glaze Directions:
16. After the sugar glaze hardens, combine the spiced icing ingredients making this a little thicker to hold onto the top layer of the glazed scone. Use a fork to drizzle over each scone dry before serving.

Notes

Tool You Will Need to Make Pumpkin Scones

• cutting board
• sharp knife
• mixing bowl
• measuring cups and spoons
• baking sheet
• pastry cutter
• fork
• parchment paper

Classic Scones

1. Texture: using heavy cream helps produce a soft yet flaky butter crust.
2. Taste: these buttery scones are not too sweet and the frosting compliments them perfectly with spice and sweetness.
3. Convenience: these are easy packed nicely for road trips, quick breakfast on the go, or of course an afternoon tea snack
4. Time: scones are easy to make the time they take is well worth the trouble and remember cold butter is key to their success.

Tips

• The trick to making the best scones is cold butter If the butter isn’t cold, you’re done before you even get started It’s the cold bits of butter in scones that make them tender 
• For the lightest scones, opt for using pastry flour instead of all-purpose flour 
• Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky
•  The key is to use a light hand and work the dough until it just comes together 
• Cut the scone dough into wedges, place them on a baking sheet, and keep them in the fridge while the oven preheats 
• Keep the scones as cold as possible until they are ready to go into the oven as they will make them rise better
• It's a must to have a preheated oven to bake them perfectly
• Scones are best warm if you must reheat them wrapped in foil in the toaster oven for 2 minutes or microwave wrapped in a wet paper towel to retain moister and crispness
• baking times vary with different ovens and size scones you've cutout
• For those not fond of glaze, dust with powdered sugar or sprinkle with cinnamon and sugar before baking

Similar Recipes

Blueberry Almond Scones

Amaretto Raspberry Scones

Breakfast Peach Scones

Berry Lemon Scones

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