Monster Face Pumpkin Scones (Printable)

Spiced pumpkin scones with colorful monster face decorations for Halloween fun

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup light brown sugar, packed
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves

→ Wet Ingredients

10 - 1/2 cup unsalted butter, cold and cubed
11 - 1/2 cup pumpkin purée
12 - 1/4 cup whole milk
13 - 1 large egg
14 - 1 teaspoon pure vanilla extract

→ Decoration

15 - 1 cup powdered sugar
16 - 1-2 tablespoons milk
17 - Food coloring (orange, green, black, purple)
18 - Candy eyes, mini chocolate chips, or colored sugar pearls

# How To Make It:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in large bowl.
03 - Add cold butter cubes to flour mixture. Use pastry cutter or fingers to blend until mixture resembles coarse crumbs.
04 - Whisk pumpkin purée, milk, egg, and vanilla extract in separate bowl until smooth.
05 - Pour wet ingredients into dry ingredients. Mix gently just until combined. Do not overmix.
06 - Turn dough onto lightly floured surface. Pat into 1-inch thick circle.
07 - Cut circle into 8 wedges. Place on prepared baking sheet, spaced apart.
08 - Bake for 16-18 minutes until golden and firm. Cool completely before decorating.
09 - Mix powdered sugar with 1-2 tablespoons milk until smooth. Divide into bowls and tint with food coloring.
10 - Spread or drizzle colored glaze over each scone. Add candy eyes and decorations before glaze sets to create monster faces.

# Expert Suggestions:

01 -
  • The pumpkin spice base is perfectly balanced and not too sweet
  • Kids go absolutely wild for the decorating process
  • These freeze beautifully unfrosted for busy mornings
02 -
  • Cold butter is non negotiable here, warm butter creates flat dense scones
  • Work quickly once the wet ingredients hit the dry to keep butter cold
  • Let scones cool completely before frosting or the glaze will melt right off
03 -
  • Freeze the butter for 15 minutes before starting if your kitchen runs warm
  • Use a light hand when patting the dough, overworking leads to tough scones

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