Pumpkin Scones | It Bakes Me Happy

Pumpkin Scones




Yield 8 scones


For the scones:

For the glaze:


For the scones:

  1. Preheat your oven to 375ยบ F and line a lightly grease a baking pan with cooking spray.
  2. In a mixing bowl whisk together the flours, sugar, baking powder, salt and cinnamon.
  3. Cut in the butter and coconut oil using a fork or two knifes until the mixture is a sandy texture.
  4. In a small bowl whisk together the pumpkin puree, heavy cream and egg.
  5. Add the wet mixture to the dry and stir until it just comes together.
  6. On a lightly floured surface knead the dough into a ball and roll out 1/4" thick circle.
  7. Using a knife or pizza cuter divide the dough into 8 wedges.
  8. Transfer the dough onto the pan and bake for 15-18 minutes, until golden brown.
  9. In a small mixing bowl whisk together the powdered sugar and vanilla bean Greek yogurt until smooth.
  10. Remove the scones from the heat and let cool 5 minutes.
  11. Serve warm drizzled with vanilla bean glaze.
  12. 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

Recipe by It Bakes Me Happy at