Pumpkin Spice Breakfast Scones

Okay, so many of you are, I’m sure, sick of pumpkin already this season. BUT…..my hubby is a pumpkin addict, so I try to do a new pumpkin SOMETHING once per month. He tolerates me always doing chocolate stuff (he doesn’t like chocolate – except brownies. Ya, he’s an odd duck!), so I figure I could be nice occasionally 😉 These Pumpkin Spice Breakfast Scones are so delish, full of pumpkin flavor, not too sweet but just enough, and are so FILLING. Perfect!!!
Pumpkin Spice Breakfast Scones / Busy Mom's Helper
Adapted from King Arthur Flour
2 3/4 cup All-Purpose Flour
1/3 cup Granulated Sugar
3/4 tsp Salt
1 tbsp. Baking Powder
1 tbsp. Pumpkin Pie Spice
1/2 cup Butter (1 stick), mostly melted
15 oz. can Pumpkin (not pumpkin PIE)
2 Eggs, large
Additives – I used 1 cup Chocolate Chips & 1 cup Vanilla Chips (see other ideas below)
1/2 cup Heavy Cream
2 tbsp. Cinnamon or more Pumpkin Pie Spice
Combine all ingredients above EXCEPT Heave Cream & 2 tbsp. Cinnamon/Pie Spice at bottom of ingredient list until well mixed. Dough will be sticky!
Line a baking sheet with parchment paper, then sprinkle a bit of flour on top.
Divide dough in half. Form two circles on the parchment paper, about 5″ in diameter.
Gently brush the Heavy Cream on top and sides of each circle, then sprinkle with 2 tbsp. Cinnamon or Pumpkin Pie Spice. I used cinnamon for this batch. Use a knife to gently cut each circle into 8ths. Wiggle a bit to create just a bit of space – this makes it much easier to slice when finished.
Place baking sheet in the freezer while you preheat the oven to 425 Degrees F. When oven is ready, cook the scones for 20-25 minutes.
Enjoy warm or cool – your choice!
Notes: Other mix-in options could be Cinnamon Chips, Pecans, etc.
Here’s some other delicious Pumpkin Recipes:
Pumpkin Breakfast Smoothie
Pumpkin Better than Disneyland Pie

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Kelly Dedeaux


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6 Responses to “Pumpkin Spice Breakfast Scones”

  • These look A-mazing! I love anything and everything pumpkin. I’m not sick of pumpkin recipes at all 🙂

    • I’m so glad – I don’t get sick of them easily, either 😀 What are your thoughts on Peppermint….too early?

  • These breakfast scones look lovely. I am looking forward to giving them a try. Glad you posted at the Pin It Thursday link party. I’ve pinned, liked, twittered and G+-ed your post. I’d love it if you dropped by for a visit at http://www.kneadedcreations.com . I look forward to seeing you over there! Deb @ Kneaded Creations.

    • Thanks so much, Deb! I hope you like them as much as we do 🙂 WOW – can’t believe that $1,000 CASH giveaway. So fun!!!

  • I would love to make these to take to the cabin for our Thanksgiving family gathering. Is there a way to make them in advance and freeze them? Either by freezing the dough or freezing the baked scones?

    • We actually just tried that, freezing some from the last batch we made. What we did was the recipe until right before you cook it – then covered with plastic wrap and froze it. One week later, we put it in the fridge the night before, then cooked it as normal (maybe 5-10 minutes longer) and it tasted just the same! I’m sure you COULD freeze the baked scones – but I’ve never liked the difference in texture that results from that way, so I haven’t tried it. 😀 Good luck, and have fun!

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