Small Batch Pumpkin Spice Scones

Two pumpkin scones drizzled with cinnamon glaze, stacked on a wood plate.

5 from 1 review

Small Batch Pumpkin Spice Scones

Small batch pumpkin spice scones with crisp, golden edges, tender centers, and buttery crumbs. Made with real pumpkin and warm spices, this easy recipe makes four generously sized scones with a crunchy sugar topping. Add your favorite glaze for a sweet finish.

Prep Time15

Cook Time25

Chill15

Total Time55

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: Scones

Calories: 496kcal

Author: Erin Cernich

Equipment

Ingredients

1 cup, plus 2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons brown sugar, light or dark
¾ teaspoon baking powder
¼ teaspoon salt
2 teaspoons pumpkin pie spice
4 tablespoons unsalted butter, cold and cut into cubes
¼ cup heavy whipping cream, cold plus more for brushing the tops
1 large egg yolk
¼ cup pure canned pumpkin
½ teaspoon vanilla extract
1 tablespoon coarse sugar optional for sprinkling on top
Cinnamon Brown Butter Glaze

US Customary - Metric

Instructions

Cut the butter into cubes, then freeze it for about 5 minutes while you prep the remaining ingredients. Line a baking sheet with a piece of parchment.
In a large mixing bowl, stir together the flour, both sugars, baking powder, salt, and pumpkin pie spice.
1 cup, plus 2 tablespoons all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, light or dark, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 2 teaspoons pumpkin pie spice
Add the cold butter cubes to the flour. Use your fingertips to press the butter into small flat, flaky discs (about the size of a nickel), making sure they are all coated with flour. You should still see butter chunks in the dough.
4 tablespoons unsalted butter, cold and cut into cubes

You can also freeze the stick of butter, grate it on a box grater, and toss in the flour until coated.

In a liquid measuring cup, measure 1/4 cup of heavy cream. Add the egg yolk, pumpkin, and vanilla, and stir until fully combined.
1/4 cup heavy whipping cream, cold, 1 large egg yolk, 1/2 teaspoon vanilla extract, 1/4 cup pure canned pumpkin
Pour the liquid into the flour mix. Using a spatula or wooden spoon, gently mix until a rough, shaggy dough forms and the flour is moistened. If needed, add more heavy cream, 1 tablespoon at a time.
Pour the dough onto a lightly floured surface and gently work it into a ball. It will be sticky, so you can flour your hands to make it easier. Press the dough ball into a 6-inch disc. Use a bench scraper or sharp knife to cut into 4 wedges.

I like to use a baking mat to shape and cut the dough. It adheres to the counter and has handy measurements.

Place the wedges 2 inches apart on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with coarse sugar. Refrigerate the scones for 10 to 15 minutes (while the oven is preheating) to rest and hydrate the dough.
1 tablespoon coarse sugar
Preheat the oven to 400F degrees and adjust the oven rack to the middle position.
Bake the scones for 25 to 28 minutes, or until golden on the tops and edges. Cool the scones on the baking sheet set on a wire cooling rack while you make the cinnamon brown butter glaze.
Drizzle the glaze over the tops of the scones. The scones are best enjoyed the day they are baked, and leftovers can be stored covered at room temperature for up to 2 days.

Notes

Serving Size – This is a small batch recipe that can be doubled and cut into 8 scones.
Pumpkin Pie Spice - You can swap the pumpkin pie spice for your own homemade blend or all cinnamon.
Chill Before Baking – I recommend chilling the cut scones for 10 to 15 minutes to let the dough rest. Otherwise, the scones may be extra crumbly.
Overnight Instructions – To make the night before, prepare to the point of cutting the scone dough, cover and refrigerate. Then follow the instructions to bake.
Freezing Baked Scones – Baked and cooled scones can be frozen for up to 3 months. Gently place in a sealed freezer bag. Thaw at room temperature.

Nutrition