Soft, tender pumpkin scones drizzled with a vanilla bean Greek yogurt glaze.
My obsession with bread is widely known among my family and friends, I just love it! Despite my confidence in baking with yeast for some reason baking scones has always been something that I’ve struggled with. I love fresh biscuits and scones, I just always seem to have a bit of a fail when it comes to making my own. That is until last week when I baked this batch of Pumpkin Scones, they turned out delicious!
Even my kids loved them, which really isn’t that surprising. They love when I bake and eagerly (sometimes impatiently) await the cooling process to be over so they an dig in. Of course sometimes that wait is extended when photography is involved, but luckily they are really good sports about the whole thing.
We topped ours with a sweet vanilla bean Greek yogurt glaze, which made them even more tasty. Flaky, tender pumpkin scones with a sweet vanilla bean glaze makes these a great breakfast or dessert – I hope you’ll enjoy them too, happy baking!
Yield 8 scones
For the scones:
- 3/4 c all purpose flour
- 1/4 c whole wheat flour
- 3 Tbs brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 2 Tbs cold butter, diced
- 1 Tbs coconut oil
- 3 Tbs pumpkin puree
- 1/4 c heavy cream
- 1 egg
For the glaze:
- 1 c powdered sugar
- 2 Tbs vanilla bean Greek yogurt
For the scones:
- Preheat your oven to 375º F and line a lightly grease a baking pan with cooking spray.
- In a mixing bowl whisk together the flours, sugar, baking powder, salt and cinnamon.
- Cut in the butter and coconut oil using a fork or two knifes until the mixture is a sandy texture.
- In a small bowl whisk together the pumpkin puree, heavy cream and egg.
- Add the wet mixture to the dry and stir until it just comes together.
- On a lightly floured surface knead the dough into a ball and roll out 1/4" thick circle.
- Using a knife or pizza cuter divide the dough into 8 wedges.
- Transfer the dough onto the pan and bake for 15-18 minutes, until golden brown.
- In a small mixing bowl whisk together the powdered sugar and vanilla bean Greek yogurt until smooth.
- Remove the scones from the heat and let cool 5 minutes.
- Serve warm drizzled with vanilla bean glaze.
- Store remaining scones unglazed in an air tight container, store any remaining glaze in the refrigerator.
recipe adapted from Pumpkin Ginger Scones in Field to Feast by Pam Brandon, Katie Farmand & Heather McPherson
Courses breakfast, scone
Do you love pumpkin recipes? Why not try one of these pumpkin recipes as well: