Pumpkin scones for two. This quick small batch scone recipe is full of real pumpkin and pumpkin spice! The best scones you’ve ever had, because they’re made with all cream and are super flaky!
The only time it’s good to be flaky is when you’re a scone. Wait, I should say that biscuits are definitely allowed to be flaky, too.
Have you seen my small batch biscuits recipe?
How to make scones, the rule book:
A proper scone is made with all cream and a small amount of butter. It should puff up and out in the oven, and crack in a few places, too. While it’s flaky on the outside, the inside of a scone, however, should be soft and muffin-y.
I don’t make the rules for scones, friends, I just know how to make them the best way possible.
My small batch pumpkin scones recipe makes 4 scones. It’s perfect for a weekday morning when you want a quick breakfast treat. The scone dough is made all in one bowl, and then shaped and cut right on the baking pan.
They bake in less than 20 minutes, which gives you plenty of time to clean up the bowls and make the pumpkin spice glaze.
These scones, friends. They are the BEST.
When I made my lemon scones for two recipe, you guys freaked because they’re light and flaky, just the way they should be! I’m happy to report that the pumpkin scones are just as light and flaky.
Pumpkin scones, recipe adaptations:
I had to adjust the recipe because pumpkin is a very wet ingredient. To do this, I reduced the butter and omitted the egg yolk. No flavor was lost, thanks to the addition of 2 teaspoons of pumpkin pie spice. The moisture of the pumpkin replaced the egg yolk.
Can you see how much these guys puffed up in the oven? The cracked portion and the crispy bit on the top is my absolute FAVORITE.
If you want great scones, don’t use one of those scone pans! Scones need plenty of room to puff up in the oven, and they should have plenty of room around them while they bake. These pumpkin scones in the photo were pushed together for the photo; bake them spaced apart, please.
This is my quarter sheet pan, and it has plenty of room to space out 4 scones.
Are these better than Starbucks pumpkin scones?
In a word, yes, because the texture is better and they have more spice!
I ordered a pumpkin scone at Starbucks to compare, and still, I love this recipe more!
Now, every morning, I resist the urge to hand out these pumpkin scones to everyone in line at Starbucks to prevent them from ordering their thin, flat ones!
I also love this recipe because it’s not overly sweet–just 1/4 cup of sugar for all 4 scones. The pumpkin spice icing on top brings all the sweetness you need, but in my opinion, the glaze is optional. These pumpkin scones are great without icing with a cup of milky sweet coffee.
I’m going to hand this recipe over to you, friends, and then let you comment about their deliciousness. There’s only so many times I can tell you how sweet, flaky, fluffy, tender, spicy and delicious these pumpkin scones are before you think I’m crazy!
Before I go, I want to share with you my recipe for homemade pumpkin pie spice that really makes all of my pumpkin desserts sing.
Homemade pumpkin spice recipe:
-1 tablespoon ground cinnamon
-2 teaspoons ground ginger
-1 teaspoon grated nutmeg
-1/2 teaspoon ground cloves
-1/2 teaspoon ground allspice
-scant 1/2 teaspoon of finely ground black pepper
Yes, black pepper is the key here! You can also buy pumpkin spice in a jar, but I usually have all of the ingredients in my pantry to make it! Plus, I’m always struggling to use up my spices before they lose their flavor.
If you make these pumpkin scones, let me know on instagram.
- 1 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon pumpkin spice
- 2 tablespoons unsalted butter, cold
- 1/4 cup canned pumpkin puree
- 1/3 cup heavy cream
For the glaze:
- 1/3 cup powdered sugar
- 1/2 teaspoon pumpkin spice
- 1-2 tablespoons heavy cream
- Preheat the oven to 400.
- In a medium bowl, stir together the flour, sugar, salt, baking soda, baking powder, and pumpkin spice.
- Dice the butter and add it to the flour mixture. Work the butter into the flour mixture until it's evenly distributed and smaller than peas. Use two knives, a pastry cutter, or your hands.
- Next, add the pumpkin and heavy cream in a small bowl and whisk together. Pour this on the flour mixture and stir until a shaggy dough forms. Don't overmix, but incorporate things well.
- Scoop the dough out, place it on the baking sheet, and use the warmth of your hands to make it stick together into a circle.
- Shape the dough into a disc 5" in diameter.
- Slice the dough circle into 4 even pieces. Brush each piece with extra heavy cream.
- Bake for 16-19 minutes, until a toothpick inserted comes out clean and the scones are lightly brown on the edges.
- While the scones bake, whisk together the glaze ingredients. Pour on the scones when they come out of the oven. Serve immediately.
Amount Per Serving: Calories: 378 Total Fat: 16g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 46mg Sodium: 344mg Carbohydrates: 55g Fiber: 2g Sugar: 23g Protein: 5g