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Several triangular pumpkin scones drizzled with white icing are arranged on a light surface, with a few star anise scattered around them.

Bisquick Pumpkin Scones recipe

Easy Bisquick pumpkin scones made with pumpkin puree and warm fall spices, then finished with a sweet glaze for a simple fall breakfast or brunch recipe.

Course Breakfast
Cuisine American
Keyword Bisquick Pumpkin Scones, bisquick scones, Pumpin Scones with Bisquick
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Momma Lew

Ingredients

For the Scones:

  • 2 cups Bisquick mix
  • ½ cup sugar
  • 1 tablespoon pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger
  • ½ cup canned pumpkin puree
  • ½ cup heavy cream or milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • Optional: chocolate chips or nuts for added flavor

Ingredients for the Glaze:

  • 1 cup powdered sugar
  • 1-2 tablespoons milk or heavy cream for a richer glaze
  • ½ teaspoon vanilla extract optional
  • A pinch of cinnamon optional, for extra flavor

Instructions

  1. Preheat your oven to 400°F and line a baking sheet with a piece of parchment paper.
  2. Mix Dry Ingredients - In a large bowl, combine the Bisquick mix, sugar, and pumpkin pie spice.
  3. Add Wet Ingredients - In another bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until a soft dough forms. Be careful not to overmix.
  5. Turn the dough onto a floured surface and gently knead it a few times.
  6. Pat it into a circle about 1 inch thick.
  7. Cut the circle into wedges or use a biscuit cutter for rounds.
  8. Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
  9. Cool warm scones on a wire rack.
  10. Whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth.
  11. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
  12. Once your pumpkin scones have cooled, use a spoon or a whisk to drizzle the glaze over the top. You can also dip the tops of the scones directly into the glaze for a thicker coating.
  13. Allow the glaze to set for about 15-30 minutes before serving so it firms up a bit.

Recipe Notes

Allow the scones to cool completely before storing them. Place them in an airtight container and keep them at room temperature for up to 2 days.

If you want to keep them longer, refrigerate them in an airtight container. Bring the scones to room temperature before serving or warm them briefly before enjoying.