Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
5
from
3
votes
Pumpkin Scones
Great breakfast for the fall! If you love pumpkin these will make you happy!
Servings
8
Calories
518
kcal
Author
Aubrey
Ingredients
Pumpkin Scones!
2 ½
c
flour
⅓
c
brown sugar
½
t
ginger
½
t
cinnamon
½
t
allspice
½
t
nutmeg
1 ½
t
baking powder
½
t
baking soda
½
c
cold butter
½
c
chopped pecans
⅓
c
buttermilk
1 ¼
c
pumpkin puree
1
t
vanilla extract
Pumpkin Pie Spice Icing!
6
oz
cream cheese
3
T
butter
¼
t
vanilla
1
c
powdered sugar
2 -3
T
milk
½
t
pumpkin pie spice
Instructions
Pumpkin Scones!
Preheat the oven to 375
Combine the dry ingredients in a large bowl and mix well.
In a separate bowl combine buttermilk, vanilla and pumpkin puree and mix until blended.
Chop the cold butter into small slices and add to the dry ingredients.
Mix the dry ingredients and butter until it looks like coarse crumbs.
Pumpkin puree mix into the flour mixture and mix until just combined.
Take the dough out and put in onto a lightly floured surface.
Knead the dough only a few times. Don't over work the dough because it will make it tough.
Pat the dough into a circle about 1 1/2 inches thick.
Cut the circle into 8 pieces.
Transfer the pieces onto a greased baking sheet.
Place in the oven and bake for 20 to 25 minutes.
Pumpkin Pie Spice Icing!
Combine cream cheese and butter in a microwave safe bowl and microwave for 30 sec.
Remove from microwave and mix together
combine the rest of your ingredients and stir
Drizzle over pumpkin scones and enjoy!
Nutrition
Calories:
518
kcal
|
Carbohydrates:
60
g
|
Protein:
6
g
|
Fat:
28
g
|
Saturated Fat:
14
g
|
Cholesterol:
66
mg
|
Sodium:
303
mg
|
Potassium:
298
mg
|
Fiber:
2
g
|
Sugar:
26
g
|
Vitamin A:
6745
IU
|
Vitamin C:
1.6
mg
|
Calcium:
107
mg
|
Iron:
2.7
mg