Churro Pumpkin Scones

Sharing the BEST pumpkin scones today! My Churro Pumpkin Scones are perfect for baking season. They’re perfectly sweet and cinnamon spiced!

baked pumpkin scones

Pumpkin Scones

You are in for the ultimate treat with my Churro Pumpkin Scones! Simple to prepare and an absolutely delicious to treat your family and friends.

Be sure to try my Churro Pumpkin Chocolate Chip Muffins too! Follow Picky Palate on Instagram for daily recipe inspiration.

pumpkin scones ingredients

Ingredients For Pumpkin Scone Recipe

*See bottom of post for entire recipe in recipe card.

  • all-purpose flour
  • granulated sugar
  • baking powder
  • ground cinnamon
  • kosher salt
  • salted butter
  • buttermilk
  • sour cream
  • pumpkin puree
  • almond extract
  • heavy cream
  • powdered sugar

dry ingredients of pumpkin scones in food processor

How To Make Pumpkin Scones

  1. Preheat oven to 400 degrees F. and line a pizza pan with parchment paper.
  2. Place flour, sugar, baking powder, cinnamon and salt into a food processor bowl. Pulse to combine ingredients. Add cubed ice cold butter pieces into bowl, pulsing until combined into flour mixture. Transfer to a large mixing bowl. Pour in buttermilk, add pumpkin, buttermilk, sour cream and almond extract, mixing gently until dough forms. Fold in white chocolate chips.
  3. With floured hands transfer dough to prepared pizza pan. Press and form into 1/2 inch thick round. Brush tops of scone dough with heavy cream and sprinkle with sugar and cinnamon mixture. Bake for 20-23 minutes, until baked through and turning golden brown around edges. Remove from oven and let cool for 20 minutes. Use a pizza cutter to slowly and carefully cut wedges into dough. Place wedges on serving plate.
  4. To prepare icing, place powdered sugar into a medium mixing bowl. Slowly whisk in heavy cream until thick and smooth. Drizzle over top of scones and serve warm or room temperature.

added cold butter to food processor for pumpkin scones recipe

I keep my cubed butter in the freezer until right before I place it into the food processor. Bakes a more light and flaky scone when kept ice cold.

dry ingredients of pumpkin scones in mixing bowl

Once butter is mixed with the flour in the food processor, transfer it to a large mixing bowl.

adding buttermilk to mixing bowl of pumpkin scones

Add buttermilk to flour/butter mixture.

pumpkin added to mixing bowl of pumpkin scones

You’ll also add the sour cream, pumpkin and almond extract. You can substitute pure vanilla extract for the almond extract if you’d like.

adding white chocolate chips to pumpkin scones dough

Stir until dough forms then add white chips. Fold in chips then transfer to a parchment lined pizza pan.

brushing heavy cream on pumpkin scones dough

Brush tops of scone dough with heavy cream.

cinnamon sugar sprinkled on top of pumpkin scones

Sprinkle tops of scone recipe with cinnamon/sugar mixture and bake at 400 degrees F. for 20-23 minutes. You’ll see edges start to turn golden brown.

close up of baked pumpkin scones

Once pumpkin scones are baked, remove and let cool for 20 minutes. Use a pizza cutter or knife to cut scones into wedges. Prepare icing and drizzle over top.

showing inside of baked pumpkin scones

These scones are so dreamy! Hope you enjoy!

How To Serve Pumpkin Scones

Serve scones drizzled with sweet icing either room temperature, warmed, or chilled.

How To Store Scones

Store any leftover scones in an airtight container in the refrigerator for up to 3 days.

baked pumpkin scones

Churro Pumpkin Scones

My Churro Pumpkin Scones are so perfect during baking season to treat your family and friends! Perfectly cinnamon sweet!
Course: Breakfast, Dessert
Cuisine: American
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings: 8
Calories: 392kcal
Author: Jenny
Cost: $15
Print Pin Rate

Equipment

  • Oven
  • pizza pan
  • parchment paper
  • Pizza Cutter

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 stick very cold butter cut into cubes
  • 3/4 cup buttermilk
  • 1/2 cup canned pumpkin such as Libby's
  • 1/4 cup sour cream
  • 1 teaspoon almond extract
  • 1/2 cup white chocolate chips
  • 2 tablespoons heavy cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

Icing

  • 1 cup powdered sugar
  • 1/4 cup heavy cream

Instructions

  • Preheat oven to 400 degrees F. and line a pizza pan with parchment paper.
  • Place flour, sugar, baking powder, cinnamon and salt into a food processor bowl. Pulse to combine ingredients. Add cubed ice cold butter pieces into bowl, pulsing until combined into flour mixture. Transfer to a large mixing bowl. Pour in buttermilk, add pumpkin, buttermilk, sour cream and almond extract, mixing gently until dough forms. Fold in white chocolate chips.
  • With floured hands transfer dough to prepared pizza pan. Press and form into 1/2 inch thick round. Brush tops of scone dough with heavy cream and sprinkle with sugar and cinnamon mixture. Bake for 20-23 minutes, until baked through and turning golden brown around edges. Remove from oven and let cool for 20 minutes. Use a pizza cutter to slowly and carefully cut wedges into dough. Place wedges on serving plate.
  • To prepare icing, place powdered sugar into a medium mixing bowl. Slowly whisk in heavy cream until thick and smooth. Drizzle over top of scones and serve warm or room temperature.

Nutrition

Calories: 392kcal | Carbohydrates: 69g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 121mg | Potassium: 278mg | Fiber: 2g | Sugar: 37g | Vitamin A: 2629IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 2mg
Keywords: pumpkin scone recipe, pumpkin scones, scone recipe, scones

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