Description
Fluffy, spiced pumpkin scones made with pantry staples for under a dollar each, topped with a simple maple glaze. Perfect for budget-conscious baking.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- ¾ cup canned pumpkin puree
- 1 large egg
- 1 ½ tsp pumpkin pie spice
- ¼ cup powdered sugar (for glaze)
- 1 tbsp maple syrup (for glaze)
- Pinch of cinnamon (for glaze)
- Milk (for glaze, as needed)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice.
- Add cold, cubed butter to the dry mix and cut it in using a fork or pastry cutter until pea-sized chunks remain.
- Make a well in the center and pour in pumpkin puree and egg. Gently mix until just moistened; do not overmix.
- Turn dough onto a lightly floured surface and gently press into a ¾-inch thick disk. Cut into 8 wedges.
- Place wedges on the baking sheet, leaving an inch between each.
- Bake for 18-20 minutes until golden brown and firm to the touch. Cool on the pan for 5 minutes.
- For the glaze, mix powdered sugar, maple syrup, and cinnamon. Add milk one teaspoon at a time until drizzling consistency is reached.
- Drizzle glaze over cooled scones before serving.
Notes
Ensure butter is very cold for flaky layers. Do not overmix the dough to avoid tough scones. Canned pumpkin puree (not pie filling) is recommended for cost and consistency. Scones freeze well without glaze; glaze separately before eating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 scone with glaze
- Calories: 220
- Sugar: 18
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: pumpkin scones, budget recipes, fall baking, cheap breakfast, pumpkin puree, maple glaze, easy scones, meal prep