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 the oven to 425°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, beat the softened butter and ½ cup of granulated sugar with an electric hand mixer on low speed. Add the Bisquick mix, pumpkin pie spice and pumpkin. Use a fork to mix until combined, then stir in the butterscotch chips.
Step 3: Lightly sprinkle a flat, parchment-lined surface with additional Bisquick mix. Place the dough on the prepared surface and shape it into a round about 1 to 1½ inches thick. Cut the dough into eight wedges and transfer them to the prepared baking sheet. Brush the tops with milk, then evenly sprinkle them with 1 tablespoon of granulated sugar.
Step 4: Bake for approximately 20 minutes or until the scones are golden brown. Baking time may vary if you make smaller scones. Transfer the baked scones to a cooling rack and allow them to cool before adding the glaze.
Step 5: To make the vanilla glaze, whisk the powdered sugar, milk and vanilla extract together in a bowl until smooth. Add more milk for a thinner glaze or additional powdered sugar for a thicker consistency. Once the pumpkin scones have cooled, use a spoon or whisk to drizzle the glaze over the tops. For a thicker coating, dip the tops of the scones directly into the glaze. Allow the glaze to set for 15–30 minutes before serving.
🍋 Simply Made Suggestions
- Enjoy them warm. These pumpkin scones are especially delicious served slightly warm with coffee or tea.
- Don’t overmix the dough. Stir just until everything comes together so the scones stay soft and tender.
- Expect a slightly sticky dough. Lightly dust your hands, work surface and parchment paper with Bisquick mix to make shaping easier.
- Make smaller scones. Use a triangle-shaped scone cutter to make several smaller scones. They may require less baking time, so begin checking them after 12–15 minutes.
- Let them cool before glazing. If the scones are still warm, the glaze will melt and run off.
- Adjust the glaze as needed. Add a little more milk for a thinner drizzle or more powdered sugar for a thicker glaze.
- Try an easy swap. Replace the butterscotch chips with white chocolate chips, cinnamon chips or chopped pecans.
🎃 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 the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and ½ cup of granulated sugar with an electric hand mixer on low speed. Add the Bisquick mix, pumpkin pie spice and pumpkin. Use a fork to mix until combined, then stir in the butterscotch chips.
- Lightly sprinkle a flat, parchment-lined surface with additional Bisquick mix. Place the dough on the prepared surface and shape it into a round about 1 to 1½ inches thick. Cut the dough into eight wedges and transfer them to the prepared baking sheet.
- Brush the tops with milk, then evenly sprinkle them with 1 tablespoon of granulated sugar.
- Bake for approximately 20 minutes or until the scones are golden brown. Baking time may vary if you make smaller scones. Transfer the baked scones to a cooling rack and allow them to cool before adding the glaze.
- To make the vanilla glaze, whisk the powdered sugar, milk and vanilla extract together in a bowl until smooth. Add more milk for a thinner glaze or additional powdered sugar for a thicker consistency.
- Once the pumpkin scones have cooled, use a spoon or whisk to drizzle the glaze over the tops. For a thicker coating, dip the tops of the scones directly into the glaze. Allow the glaze to set for 15–30 minutes before serving.
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.
