Easy Pumpkin Scones

Autumn scone recipe

Making these delicious pumpkin scones is easy when it’s pumpkin harvest time, or even when it’s not.

Here is the recipe with 10 variations for icings, spreads, and cream cheese spreads. They're great for a school bake sale or church event.

Makes 6 large or 12 small scones

Preheat oven to 375 degrees and line a baking sheet with parchment paper

Sift together

2 and 1/4 cups all purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 teaspoon pumpkin pie spice

1/2 teaspoon strong cinnamon

with 1/2 cup brown sugar. If you choose low calorie or alternative sweetener like stevia, please check their conversion recommendations.

Add 1/2 cup (1 stick) of chilled butter chopped into small pieces (soy or vegan margarine works great also). Gently work the flour-butter mixture with a pastry blender until the dough looks like coarse meal.

Tip: Overworking the dough makes these easy pumpkin scones tough or heavy. Be gentle working in the butter/margarine and only knead the dough once.

In a separate bowl, beat together

1/2 cup low-fat milk, buttermilk, or soy milk

3/4 cup homemade or canned plain pumpkin puree

Add to flour mixture and stir just until blended.

If you are making large triangular scones, pat the dough into a circle on a floured board and cut into wedges.

If you are making small scones, divide the dough in half and pat into two rounds, then cut into wedges.

Place on the baking sheet, bake for 15-20 minutes until lightly golden. Cool on wire racks. Serve warm.

Icings for these easy pumpkin scones

Maple spice icing:

Mix ½ cup powdered sugar with 1/4 teaspoon pumpkin pie spice, 1 teaspoon dark maple syrup, and 1-2 tablespoons milk, cream, or soy milk.

Orange icing:

Mix ½ cup powdered sugar with 1-2 tablespoons orange juice and ½ teaspoon finely grated orange zest. You can also add 2 tablespoons orange zest to the scones by adding it to the pumpkin mix before baking.

Vanilla nut icing:

Mix ½ cup powdered sugar with 1/2 teaspoon vanilla and 1-2 tablespoons milk, cream, or soy milk. Sprinkle with finely chopped walnuts.

Cranberry icing:

Mix ½ cup powdered sugar with 1 tablespoon cranberry jelly and 1 tablespoon milk, cream, or soy milk. You can also add 1/4 cup dried cranberries to the pumpkin mix before mixing with the flour.

Ginger icing:

Mix ½ cup powdered sugar with 1 teaspoon finely chopped crystallized ginger and 1-2 tablespoons milk, cream, or soy milk. You can also add 2 tablespoons finely chopped crystallized ginger to the pumpkin mix before blending with the flour.

Spreads for your easy pumpkin scones

Orange cream cheese spread

Cream together 8 ounces soft cream cheese with 4 tablespoons orange marmalade. Add sugar or honey to taste.

Vanilla nut spread

Mix together 8 ounces cream cheese with 1 tablespoon vanilla, 1/4 cup confectioners sugar, and 1/4 cup finely chopped walnuts.

Cranberry spread

Mix together 8 ounces soft cream cheese with 1/4 cup cranberry jelly, jam, or cranberry chutney. Add sugar to taste.

Maple butter spread:

Cream together ½ butter or soy margarine with 1/4 cup dark maple syrup. Keep chilled.

Pumpkin ginger spread

Mix 8 ounces of soft cream cheese with 1/2 cup plain pumpkin puree, 1 teaspoon pumpkin pie spice, 1/4 cup sugar, and 1 tablespoon finely chopped crystallized ginger.

Try your favorite variations during a Christmas baking party.

Did you like this recipe for easy pumpkin scones? Here are more tea party recipes

Here's a list of flavored green teas to accompany this easy pumpkin scones.

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