We know it’s not fall, but if you’re truly “pumpkin obsessed” then you’ll need a pumpkin recipe for all seasons! If this is you check out these scones by Skinnytaste! These light and fluffy buttermilk scones–made with canned pumpkin puree, fall spices, and a vanilla bean glaze—will warm up your heart as surely as a sunny spring day.

Ingredients for servings

    For the Scones

  • Cooking spray or oil mister

  • 0.5 cup cold lowfat 1% buttermilk

  • 1 large egg

  • 1 tsp pure vanilla extract

  • 5 tbsp canned pumpkin puree not pumpkin pie filling

  • 0.25 cup packed dark brown sugar

  • 1 vanilla bean

  • 1 cup white whole wheat flour

  • 1 cup unbleached all-purpose flour plus more for the work surface

  • 1 tsp baking powder

  • 2 tsp pumpkin pie spice

  • 0.25 tsp ground nutmeg

  • 0.25 tsp ground cinnamon

  • 0.5 tsp kosher salt

  • 3 tbsp very cold butter, cut into small pieces

  • For the Glaze

  • 2 tbsp cold fat-free milk

  • 1 cup powdered sugar, sifted


  • Preheat the oven to 375°F. Spray a baking sheet with oil.

  • For the scones

    • In a medium bowl, whisk together the buttermilk, egg, vanilla, pumpkin puree, and brown sugar. Using the tip of a sharp knife, cut along the length of the vanilla bean to split it open. Scrape half of the seeds into the bowl and whisk well; reserve the remaining seeds for the glaze.

  • In a large bowl, whisk together the flours, baking powder, pumpkin pie spice, nutmeg, cinnamon, and salt. Using a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse meal. Add the buttermilk mixture and stir until just moist. Turn the dough out onto a floured work surface and knead lightly four times with floured hands. Transfer the dough to the baking sheet and shape it into a 9-inch round about 3⁄4 inch thick. Using a knife, cut the dough all the way through into 12 wedges.

  • Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack and let cool for about 10 minutes before glazing.

  • For the glaze

    • Meanwhile, in a medium bowl, whisk together the remaining seeds from the vanilla bean and the milk. In another medium bowl add the powdered sugar. Using a spatula mix in the milk and combine well until it is mixed through and forms a thick glaze.

  • Put the scones on parchment or wax paper and drizzle the vanilla glaze over the scones using a spoon. You can also dip the tops of the scones into the glaze, and then let them sit on the paper to harden.

  • Serve warm. Leftovers can be stored in airtight containers for up to 2 days.

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