Bisquick Butterscotch Pumpkin Scones
Fall never tasted so good! Celebrate pumpkin season with these classic Bisquick pumpkin scones, now with a delicious twist. Every bite reveals a delightful hint of pumpkin and buttery caramel, making them the perfect autumn treat.
More of a muffin person? Try these easy pumpkin muffins next.
- Makes: 8 scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Looking for more easy Bisquick sweets?
Try our versatile Bisquick Bundt for a dessert you can easily customize or make our almond flavored cake and pair with your favorite tea or coffee.
Ingredients:
For the Scones:
- ⅓ cup butter, softened
- ½ cup granulated sugar
- 2½ cups Bisquick mix
- 1 Tbsp pumpkin pie spice
- 1 cup canned pumpkin (not pumpkin pie mix)
- ½ cup butterscotch chips
- 2 Tbsp milk
- 1 Tbsp granulated sugar
Ingredients for the Vanilla Glaze:
- 1 cup powdered sugar
- 1-2 Tbsp milk
- ½ tsp vanilla extract
- A pinch of cinnamon (optional)
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Preheat your oven to 425°F and line a baking sheet with a piece of parchment paper.
Step 2: In a large bowl, beat butter and 1/2 cup granulated sugar with an electric hand mixer on low speed. Add Bisquick mix, pumpkin pie spice, and pumpkin. Continue to combine with a fork. Stir in the butterscotch chips.
Step 3: Sprinkle some more Bisquick mix onto parchment paper on a flat surface and shape the dough into a 1 to 1½-inch-thick round. Cut the dough into eight wedges and place them onto a lined cookie sheet. * Alternatively, use a triangle-shaped scone cutter to cut several smaller-sized scones. (Triangle-shaped scone cutters can be purchased from Amazon.com) Brush the wedges with milk and then sprinkle one tablespoon of granulated sugar evenly over them. Brush the wedges with milk, then sprinkle 1 Tbsp of granulated sugar evenly over them.
Step 4: Bake 20 minutes or until golden brown. If you were using scone cutters of different shapes, the baking time would vary. Remove from the baking sheet to the cooling rack, if desired.
Step 5: For the vanilla glaze, begin by whisking together the powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze. 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. Allow the glaze to set for about 15-30 minutes before serving so it firms up a bit.
🧡 More Pumpkin Recipes to try:
- Butterscotch Pumpkin Muffins – a winning combo
- Pumpkin Dip – sweet and ridiculously easy to make
- Pumpkin Trifle – layers of pumpkin and cake
🎃 Before You Go…
If these Bisquick Butterscotch Pumpkin Scones have you officially in pumpkin mode, we have plenty more where that came from. Browse our Easy Pumpkin Recipes for Fall for more seasonal favorites, or head over to our Bisquick Recipes when that yellow box is already sitting in the pantry.
Bisquick Butterscotch Pumpkin Scones
Ingredients
Ingredients for the scones:
- ⅓ cup butter (softened)
- ½ cup granulated sugar
- 2½ cups Bisquick mix
- 1 Tbsp pumpkin pie spice
- 1 cup canned pumpkin (not pumpkin pie mix)
- ½ cup butterscotch chips
- 2 Tbsp milk
- 1 Tbsp granulated sugar
Ingredients for the vanilla glaze:
- 1 cup powdered sugar
- 1-2 Tbsp milk
- ½ tsp vanilla extract
- pinch of cinnamon (optional)
Instructions
- Preheat your oven to 425°F and line a baking sheet with a piece of parchment paper.
- In a large bowl, beat butter and 1/2 cup granulated sugar with an electric hand mixer on low speed. Add Bisquick mix, pumpkin pie spice, and pumpkin. Continue to combine with a fork. Stir in the butterscotch chips.
- Sprinkle some more Bisquick mix onto parchment paper on a flat surface and shape the dough into a 1 to 1½-inch-thick round. Cut the dough into eight wedges and place them onto a lined cookie sheet.
- * Alternatively, use a triangle-shaped scone cutter to cut several smaller-sized scones. (Triangle-shaped scone cutter can be purchased from Amazon.com)
- Brush the wedges with milk and then sprinkle one tablespoon of granulated sugar evenly over them. Brush the wedges with milk, then sprinkle 1 Tbsp of granulated sugar evenly over them.
- Bake 20 minutes or until golden brown. If you were using scone cutters of different shapes, the baking time would vary. Remove from the baking sheet to the cooling rack, if desired.
- For the vanilla glaze, begin by whisking together the powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
- 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. Allow the glaze to set for about 15-30 minutes before serving so it firms up a bit.
Notes
- Keep your scones in an airtight container at room temperature for up to 2 days, or refrigerate them to extend their freshness.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
