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Pumpkin Butter Scones with pumpkin icing

Homemade pumpkin butter flavors these delicious scones, topped with pumpkin icing and toasted pecans
Servings 8 Scones
Prep Time 45 minutes
Cook Time 12 minutes

Ingredients

Pumpkin Butter

  • 1 15-oz can pumpkin puree
  • 1/4 cup light brown sugar
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1 cinnamon stick
  • 1 tsp. vanilla extract
  • 1 tsp. pure maple syrup
  • 1/3 cup apple juice or apple cider

Pumpkin Butter Scones

  • 2 1/2 cups all-purpose flour
  • 6 tbsp. light brown sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 4 oz. unsalted butter (1/2 cup or 1 stick)
  • 1/2 cup cream, half and half, or milk
  • 1/2 cup pumpkin butter
  • 1 tsp. vanilla extract
  • 1/2 cup toasted pecan pieces, for garnish over icing

Pumpkin Icing

  • 1 cup powdered sugar, sifted
  • 2 tbsp. pumpkin butter
  • 1 tbsp. milk
  • 1/2 tsp. vanilla extract

Instructions

Pumpkin Butter

  • Stir all ingredients together in a medium saucepan. Bring to a boil over medium heat, stirring often.
  • Once the mixture reaches a boil, immediately reduce heat to low and simmer until thickened to the consistency of apple butter, or approximately 30-35 minutes. Stir occasionally during the cook down process.
  • Remove from heat and store in an airtight container in the refrigerator until ready to use.

Pumpkin Butter Scones

  • Preheat oven to 425° F. Line a baking sheet with parchment paper, or spray with cooking spray.
  • In a large bowl, mix flour, brown sugar, baking powder and salt. With a pastry cutter or your cold fingertips, cut the butter into the flour mixture until it is well blended and the butter is reduced to tine pea-sized pieces.
  • In a glass measuring cup or a separate bowl, blend together cream vanilla and pumpkin butter. Stir into the flour-butter mixture. Blend well and form the dough into a big ball and move to a floured surface.
  • Using your hands or a rolling pin, flatten the ball into a 10-inch circle, about 1 1/2 inches thick.
  • Using a long knife, cut the dough into 8 even triangles and place them onto the prepared baking sheet.
  • Bake for 10-12 minutes, or until tops begin to turn golden-brown and scones feel cooked through. Remove from oven and cool completely.

Pumpkin Icing

  • While the scones are baking, make the icing by mixing the powdered sugar, pumpkin butter and vanilla. Add milk as needed to arrive at a good thickness for drizzling the icing over the scones.

Icing the Scones

  • When the scones have cooled to room temperature, begin to ice them by dipping a spoon into the icing and running it back and forth across the entire top of each scone. Sprinkle toasted pecans bits over the icing while it is still moist so the pecans will stick.