Pumpkin Scones

Halloween Parties and Pumpkin Scones!

I am so excited to share this fun collaboration I did with Lauren Conrad Co. for a Halloween Virtual or Micro Party! This year celebrations have to be done differently, but that’s not a bad thing. We’re here to help you make something fun with your friends and family. Whether it’s virtual or your small pod. We’ve got all the details on decorating, recipes for a delicious time, and even a fun Halloween bingo! Whether you choose to do your party with your pals via Skype/Zoom/FaceTime for a brunch or tea time or evening, these ideas should make you scream!

Now let’s talk recipes! Below you’ll find my Pumpkin Spice Scones with a Maple Icing. You’ll find the recipes that I made for the Apple Cider Chai (hot or cold/alcoholic or non-alcoholic) and Spiced Oatmeal Cookie Sandwiches over on Lauren Conrad Co.

You’ll also find in that post some super fun printables from Yellow Heart Art, a Halloween Bingo card and some straw flags.

Now, onto the decor! You can find all the details in my post here!

pumpkin scones

Ingredients for Scones

  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • ½ cup pumpkin puree, remove excess liquid by pressing a cloth or paper towel on top
  • 1/3 cup + 1 Tbsp heavy cream, plus more for brushing
  • 1 Tbsp molasses
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp ground nutmeg
  • 1/4 tsp ground cloves
  • ½ cup unsalted butter, cold
  • 1 cup powdered sugar, sifted
  • 5 tsp milk
  • 1 tsp maple syrup (or extract)
scones on a plate

How to make Pumpkin Spice Scones

1. Preheat the oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.

2. In a large bowl whisk together your sugars, egg, and vanilla until combined. Whisk in your pumpkin puree until incorporated. Finally add in your heavy cream and molasses until all mixed.

3. In a separate large bowl mix flour, baking powder, salt, and spices.

4. Cut in the butter (use cheese grater to make this easier), the mixture needs to be a little chunky, not smooth. Mix.

5. Pour in the wet mixture, mix with a wooden spoon or whisk (or hands) until a dough forms. Roll dough out on a floured surface and form a circle about 1″ thick.

6. Cut your dough into triangles as you would a pizza with a pizza cutter or use cookie cutter to make shapes or drop dough into circles as you would a drop cookie. This dough is a little softer/batter-ish than my normal scones, so they might be a little sticky. 

7. Use a spatula to place scones on a prepared sheet separated 1-2 inches. Brush the scones with a little heavy cream. Bake for roughly 14-16 minutes or until slightly golden. Remove scones and let cool.

8. Make and drizzle on icing.

scones on a plate with icing

Other Scone Recipes to Try

pumpkin scones

Pumpkin Spice Scones

5 from 2 votes
Print Pin Share Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 8 servings
Author: Amanda Wilens

Ingredients

Wet Ingredients
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • ½ cup pumpkin puree remove excess liquid by pressing a cloth or paper towel on top
  • 1/3 cup + 1 Tbsp heavy cream plus more for brushing
  • 1 Tbsp molasses
Dry Ingredients
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup unsalted butter cold
Maple Icing
  • 1 cup powdered sugar sifted
  • 5 tsp milk
  • 1 tsp maple syrup or extract

Instructions

Scone Instructions

  • Preheat the oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.
  • In a large bowl whisk together your sugars, egg, and vanilla until combined. Whisk in your pumpkin puree until incorporated. Finally add in your heavy cream and molasses until all mixed.
  • In a separate large bowl mix flour, baking powder, salt, and spices.
  • Cut in the butter (use cheese grater to make this easier), the mixture needs to be a little chunky, not smooth. Mix.
  • Pour in the wet mixture, mix with a wooden spoon or whisk (or hands) until a dough forms. Roll dough out on a floured surface and form a circle about 1" thick.
  • Cut your dough into triangles as you would a pizza with a pizza cutter or use cookie cutter to make shapes or drop dough into circles as you would a drop cookie. This dough is a little softer/batter-ish than my normal scones, so they might be a little sticky.
  • Use a spatula to place scones on a prepared sheet separated 1-2 inches. Brush the scones with a little heavy cream.Bake for roughly 14-16 minutes or until slightly golden. Remove scones and let cool.

Icing Instructions

  • In a medium bowl whisk all icing ingredients. Depending on the thickness you are looking for, add in a few extra drops of milk at a time.
  • Drizzle scones with icing. Enjoy!

Nutrition

Calories: 356kcal | Carbohydrates: 57g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 320mg | Potassium: 118mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2767IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes