Pumpkin Walnut Scones

Pumpkin Walnut Scones

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Pumpkin isn’t necessarily my “favorite” ingredient, but these Pumpkin Walnut Scones are wonderfully delicious. Our family loves them!

The pumpkin puree makes them so moist and tender, they practically melt in your mouth. And then there’s the cream cheese icing. So yummy! These scones are the perfect addition to a fall tea party. 

Serving Pumpkin Walnut Scones

Ingredients Needed to Make Pumpkin Walnut Scones

  • all-purpose flour
  • granulated sugar
  • baking powder
  • salt
  • cinnamon
  • ginger
  • nutmeg
  • cloves
  • baking soda
  • butter
  • pumpkin puree
  • half and half cream
  • large egg
  • English walnuts 

Ingredients To Make the Cream Cheese Icing

  • powdered sugar
  • cream cheese
  • whole milk
  • vanilla extract

Instructions for this Recipe

Preheat oven to 400 degrees. Gather your ingredients so that you have everything at hand. Chop the English walnuts. I like to use a food chopper for this job, but you could also use a cutting board and knife. 

In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, ginger, nutmeg, cloves, and baking soda.

Using a pastry blending fork or your fingers, cut in butter until mixture is crumbly. Add pumpkin puree, half and half cream, 1 large egg, and chopped English walnuts. Stir into flour mixture and work together until completely mixed.

Baking Pumpkin Scones

Pat out onto a floured surface. Cut into eight pieces and place each in lightly greased scone pan. Press to form into the pan. If you don’t have a scone pan, simply lay each slice on a baking sheet lined with parchment paper or a silicone baking mat.

Bake 15-20 minutes in the preheated oven until golden brown. Allow to cool for 5 minutes and remove from pan and place on a cooling rack.

To make the icing, in a small bowl, combine powdered sugar, softened cream cheese, whole milk, and vanilla extract. Whisk together until smooth and creamy. While scones are still warm, drizzle cream cheese icing over the top of each scone.

This recipe will make 8 scones. These scones are best served warm the day they are made, but you may reheat them in a toaster oven.

Pumpkin Scones with Tea

Pair with your favorite tea–maybe a Pumpkin Spice Chai tea or coffee with a pumpkin creamer. I mean, if you’re going to do pumpkin, you might as well go all out!

These Pumpkin Walnut Scones would also go well at a Holiday Tea Party. See more Tea Party Ideas Here. Browse Pumpkin Recipes Here. 

Serving Pumpkin Walnut Scones

Pumpkin Walnut Scones

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Course: Breakfast
Cuisine: American
Keyword: English Walnuts, Pumpkin, Quick Breads, Scones, Tea Party
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings

Equipment

Glass Mixing Bowls
Blending Fork
Scone Pan
Tiered Serving Stand

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon baking soda
  • 1/2 cup butter cold
  • 3/4 cup pumpkin puree
  • 1/4 cup half and half cream
  • 1 large egg
  • 1/2 cup English walnuts chopped

Cream Cheese Icing

  • 1 cup powdered sugar
  • 3 oz. cream cheese softened
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 400 degrees. Gather all your ingredients and have them close at hand for use. Chop the English walnuts.
  • In a medium bowl, mix together the flour, sugar, baking powder, salt, ground cinnamon, ginger, nutmeg, cloves, and baking soda.
  • Using a blending fork or your fingers, cut in butter until mixture is crumbly.
  • Add pumpkin puree, half and half, large egg, and chopped English walnuts. Stir into flour mixture and work together until completely mixed.
  • Pat out onto a floured surface. Cut into eight pieces and place each in lightly greased scone pan. Press to form into the pan. Bake in preheated oven for 15-20 minutes until golden brown. Allow to cool for 5 minutes and remove from pan to cool on a wire rack.

To Prepare the Icing:

  • In a small bowl, combine the powdered sugar, softened cream cheese, whole milk, and vanilla extract. Whisk together until smooth and creamy. While scones are still warm, drizzle cream cheese icing over tops. Makes 8 scones.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 
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