Sharing the BEST pumpkin scones today! My Churro Pumpkin Scones are perfect for 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.
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
- 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. 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.
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.
Once butter is mixed with the flour in the food processor, transfer it to a large mixing bowl.
Add buttermilk to flour/butter mixture.
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.
Stir until dough forms then add white chips. Fold in chips then transfer to a parchment lined pizza pan.
Brush tops of scone dough with heavy cream.
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.
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.
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.
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.
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?