These Pumpkin Scones have a delicious pumpkin flavor with butterscotch chips and maple glaze. They are the perfect fall breakfast or addition to a Fall Tea Party!
I’ve only made scones one other time (Dark Chocolate Chip Scones), and I really loved them. When Annie posted these pumpkin scones almost two years ago, I immediately planned to make them. I mentioned before that sometimes I never get around to making a recipe and it gets pushed to the next year . . . that is exactly what happened with these scones, although twice. I’ve even bought the buttermilk twice before!
I was determined this fall to finally make these scones! We had planned a girls shopping day so I decided to bring the scones to have before we started our day.
These scones are not what I think of as typical scones; they are more like a cake. My mom didn’t even want to try one because she’s not a big scone fan, but she thought these were more like a coffee cake, and she loved them! In fact, everyone loved these, including Bob who is a self-proclaimed pumpkin-hater! (We have since discovered his dislike of pumpkin is really a dislike of the texture of pumpkin pie!)
The butterscotch chips really do add a great flavor to the scones, and the spicy glaze is nice as well. Bob has already asked me, several times, to make these again – that’s a winner in my book!
Gluten Free Pumpkin Scones
Use a measure for measure gluten free flour (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour) instead of all purpose flour to make these gluten free scones.
Looking for More Scone Recipes?
For the Scones:
- 2 cups all purpose flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons cold (unsalted butter, cut into pieces)
- 1/3-1/2 cup butterscotch chips
- 1/2 cup buttermilk
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- Dash of ground nutmeg
- Dash of ground ginger
- Dash of ground cloves
- 2 tablespoons milk
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a baking mat.
- In a medium mixing bowl, combine the flour, brown sugar, spices, baking powder, baking soda and salt; whisk to combine.
- Add the cold butter chunks to the bowl and stir with a fork to combine. Cut the butter into the dry ingredients using two forks or a pastry blender until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas. Mix in the butterscotch chips.
- In a small bowl or measuring cup, combine the buttermilk, pumpkin puree, and vanilla extract.
- Add the wet ingredients to the bowl with the dry ingredients and stir together gently just until the dough comes together. If necessary, knead a bit with your hands, but be careful not to overwork the dough or you will end up with tough scones.
- Transfer the sticky mass of dough to the prepared baking sheet. Pat the dough into a 8 or 9-inch round. I sprayed my hands with non-stick cooking spray to make this process easier and prevent the dough from sticking too much to my hands. It also helps to smooth out the surface a bit.
- Bake the round until a toothpick inserted in the center comes out clean, about 17-25 minutes. Allow to cool to room temperature. Slice the dough round into 8 wedges.
- To make the glaze, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. (If necessary, add a bit more milk to achieve a consistency good for drizzling the glaze.)
- Use a whisk or a plastic bag with the tip cut off to drizzle the glaze over the finished scones. Allow the glaze to set before serving.