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!
Pumpkin Scones
Prep
Cook
Total
Yield 8 scones
Ingredients
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
Instructions
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.
Notes
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:
Chocolate Pumpkin Granola Bars
Double Chocolate Pumpkin Waffles
I’m totally the same way! I love making bread, and especially yeast bread. But I tried making scones once and was not successful, and I haven’t tried since. Looks like you got these right on though!
Thank you Ashley, its always nice to know I’m not alone 🙂
These scones look so terrific!
thank you Jocelyn 🙂
Emily, I totally feel the scone baking fear! But these are so gorgeous and are convincing me to face that fear immediately. Love that glaze!
Thanks Amy, I guess my scone-phobia is more common than I realized and I’m in some pretty good company 🙂
I totally need these right now and tomorrow and the next day!
ha ha, thanks Beth! I’ll think of you tomorrow morning as I eat the last one 🙂
Haha! I totally get the whole don’t-even-think-about-eating-this-until-I-take-a-few-photos line. Baking is the worst, because the house already smells so good, and everyone is waiting with their forks, hovering over what I’m doing. Food blogging is crazy, it’s fun to see that we’re not in this insane thing alone! 🙂
You’re definitely not alone Mandy!
LOVE the glaze made out of Greek yogurt, Emily! How perfect are these little treats? I could totally go for one of these with my coffee in the AM. ♥︎
thank you Julie, I am kind of obsessed with vanilla bean Greek yogurt these days 🙂
Oh my gosh, I totally feel the same way about scones. I made them twice and although they turned out okay, it hasn’t really pushed me to want to make more. But these ones look amazing!!! I am totally drooling over that glaze and definitely need to try my hand at scones again – pinning 🙂
Emily, loving these no-fail pumpkin scones! So happy you shared them with us at the Show Stopper this week, pinning!
P.S. Hope you had such a wonderful birthday! xo
Thanks Gloria 🙂