These truly are the BEST pumpkin scones! My Churro Pumpkin Scones are perfect for Fall baking season. They’re perfectly sweet and cinnamon spiced!
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.
Why You’ll Love This Recipe
- The cinnamon sugar churro topping is such a great combo with pumpkin!
- These scones are so delicious for Fall breakfast or brunch!
- They’re not only delicious, but they’re easy to make for even beginner bakers!
Be sure to try my Churro Pumpkin Chocolate Chip Muffins too! Follow Picky Palate on Instagram for daily recipe inspiration.
Ingredients For Pumpkin Scone Recipe
Here are the ingredients you’ll need to make pumpkin scones at home. See the recipe card located at the bottom of the post for full details and instructions.
- all-purpose flour– Flour is the main dry ingredient in the scones.
- granulated sugar– This fine white sugar adds sweetness to the scones.
- baking powder– Baking powder helps the scones rise during baking.
- ground cinnamon– Ground cinnamon adds that “churro” flavor to the scones.
- kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- salted butter– For most of my recipes I use salted butter. Unsalted works too.
- buttermilk– No substitutions here. Use real buttermilk. No powder that is mixed with water.
- sour cream– Use full-fat sour cream.
- pumpkin puree– Find pumpkin puree down the baking isle of the grocery store. Make sure you don’t pick up pumpkin pie filling.
- almond extract– Find almond extract by the vanilla extract. You can use vanilla instead of almond if preferred.
- heavy cream– Heavy cream is used to make the icing for the scones.
- powdered sugar– Also called confectioners sugar. This sugar is added to the powdered sugar to make the icing.
How To Make Pumpkin Scones
Preheat Oven to 400 Degrees F. Line a pizza pan with parchment paper.
Dry ingredients Into Food Processor. Place flour, sugar, baking powder, cinnamon and salt into a food processor bowl. Pulse to combine ingredients.
Add Butter to Food Processor. Add cubed ice cold butter pieces into bowl, pulsing until combined into flour mixture. Transfer to a large mixing bowl.
Remaining Wet Ingredients. Pour in buttermilk, add pumpkin, buttermilk, sour cream and almond extract, mixing gently until dough forms. Fold in white chocolate chips.
Transfer Dough. With floured hands transfer dough to prepared pizza pan.
Form Dough Into Round. 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. 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.
Prepare Icing. 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.
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.
Recipe Tips For Success
- Make sure your butter is ice cold before adding to food processor.
- Don’t over mix your scone dough. Mix just until combined for a tender scone.
- Make extra icing to have extra for guests who would like more!
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. They’re perfect for Fall parties, weekends, breakfast or brunch. We love to snack on them all season!
How To Store Scones
Refrigerate. Store any leftover scones in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions. To freeze leftover scones, wrap each scone in plastic wrap and store in an airtight container for up to 3 months.
Try More Scone Recipes!
Churro Pumpkin Scones
Equipment
- Oven
- pizza pan
- parchment paper
- measuring cups
- measuring spoons
- Pizza Cutter
- mixing spoon
- whisk to make icing
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.
Notes
- Make sure your butter is ice cold before adding to food processor.
- Don’t over mix your scone dough. Mix just until combined for a tender scone.
- Make extra icing to have extra for guests who would like more!
Nutrition
Pin Pumpkin Scone Recipe
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The texture was so good! Yum! I would change one thing. The almond extract seem to take over and so then I could not taste the pumpkin and white chocolate. Would It work to use less almond or none and more pumpkin if one likes pumpkin to really come out more in the flavor?