Mini Pumpkin Spice Scones are the perfect morning treat for cozy, Fall weather! For added warmth, the Mini Pumpkin Spice Scones are finished with a Molasses Drizzle that adds a touch of sweetness and compliments the spice in the scones!
I’m of the mindset that pumpkin spice is acceptable from Labor Day through Thanksgiving then after that, gingerbread takes over in the holiday spice department. So since we only have about a month left of pumpkin spice goodies, you should hurry up and make the most of the season with these Mini Pumpkin Spice Scones!
In truth, I used to hate making scones. I thought they were fussy and messy and the dough often fell apart before I could cut it into the beautiful scones triangles we’re all so familiar with.
But then I learned to have a bit of patience with scone dough and realized that if I took my time with it, scones really are quite pleasant to make. Plus, you can’t knock the final outcome — who doesn’t love a crumbly scone?
Below are my tips for success when making these Mini Pumpkin Spice Scones
- Cube your chilled, butter before you start — this should be obvious because if you practice mise en place, you do this already.
- But this time, I really want you to prep/measure all your ingredients beforehand because you’ll need to work quickly so the butter doesn’t warm — it’s the key to crumbly scones!
- And if mise en place isn’t your thing, please, at least do your butter!
- Use a pastry cutter when cutting the butter into the dry ingredients.
- A fork simply doesn’t cut it (pun intended). A fork will simply mash your butter whereas you need to crumble it into the floured ingredients. This is the key tool for any crumbly baked goods, and especially necessary for biscuits.
- Pour the dough out onto a counter to fully combine the wet and dry ingredients.
- Once the majority of the wet ingredients are combined, it’s likely you’ll still have some dry flour at the bottom of your bowl. Turn it out onto your counter and gently work the dry ingredients into the rest of the wet dough to fully combine everything.
- Don’t be afraid of flour while rolling or forming the dough into circles.
- I promise, you won’t over flour the scones. Flouring the surface you’re working on, your hands, the rolling pin, and the pastry cutter will only simplify the process. As you’re about to place the Mini Pumpkin Spice Scones on the baking sheet, simply use a pastry brush to sweep away any excess flour on the scones themselves!
If you follow those tips above, you’ll have delicious, warm Mini Pumpkin Spice Scones to enjoy all weekend long! Enjoy.
Looking for more pumpkin spice goodies? Check out my mini no-rise pumpkin spice cream cheese cinnamon rolls or easy pumpkin spice mousse!
- For the Scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoon brown sugar
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoons cinnamon
- ⅛ teaspoons nutmeg
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter cut into cubes
- ½ cup 100% pumpkin puree
- 1 large egg
- 3 tablespoons half and half
- For the Vanilla Icing
- 1 cup confectioner's sugar
- 2-3 tablespoons milk
- ½ teaspoon clear vanilla extract
- For the Molasses Glaze
- 1½ cups conf sugar
- 1 tbsp molasses
- 2 tablespoons milk
- Preheat oven to 425*F and line a large baking sheet with parchment paper or a silicone baking mat, set aside
- In a medium-sized bowl whisk together the flour, sugar, baking powder, spices, and salt.
- Using a pastry blender cut in the cold butter until its the consistency of small pebbles.
- In a small bowl, whisk together the pumpkin puree, half and half, and egg.
- Pour the wet ingredients into the dry ingredients and gently combine, careful to not over mix*
- Once mixed, form the dough into a large ball on a lightly floured surface.
- Cut the dough ball in half and set one aside.
- Working with one half of the dough, gently roll the ball into a round circle, roughly 6 inches in diameter and ½ inch thick.
- Using a floured pastry cutter or floured knife, cut the circle across 4 times to form 8 equal-sized triangles.
- Gently transfer the cut scones on to the prepared baking sheet, leaving a 1-inch space between each.
- Repeat the rolling and cutting process with the remaining dough piece.
- Bake the scones for 8-10 minutes until light golden in color.
- Remove from oven and let cool on a wire rack.
- Once completely cooled, dip the top side of the scone into the prepared vanilla icing, letting any excess drip off before returning to the wire rack to dry.
- While baking, make the icing.
- For the Vanilla Icing, mix everything together in a medium-sized bowl and set aside until the scones have cooled and you are ready to ice them.
- For the Molasses Glaze, mix everything together in a small bowl. Pour the glaze into a prepared piping bag fitted with a small circular tip. When iced scones have set, drizzle the glaze over top and serve immediately.