2-Ingredient Pumpkin Scones

If you’re looking for an easy recipe to satisfy that pumpkin spice craving. Using a cake mix, these scones comes together effortlessly with a drizzle of warm pumpkin spice icing. Perfect for lazy fall mornings.
Cake mixes have been around for almost a hundred years. There’s a reason why they have that staying power. They were a game changer for home bakers and those seeking convenience.

As much as I love the process of baking from scratch, I couldn’t help myself and made yet another pumpkin spice baked goods. This time with cake mix. Yes, I would serve this for breakfast with friends.

If you want to make pumpkin scones from scratch. Check out my pumpkin scones with maple icing recipe.

Notes:

Cake Mix – I used Pillsbury Perfectly Pumpkin cake mix. Any cake pumpkin cake mix or baking mix will work but check the ingredients. Make sure that the mix contains baking powder or components of baking powder. I tried this with a baking mix that had baking soda only and it spread into cookies. They were pretty darn good cookies but not scones.
Heavy whipping cream – Use heavy whipping cream or heavy cream. The higher fat content is needed since butter and oil are not used. If you whip heavy whipping cream long enough you’ll get butter and buttermilk. That’s why this works.

Icing – The icing can be optional. It has the subtle warmth from the pumpkin spice and balances the scones. It makes it feel complete.
Storage – store in airtight container at room temperature for up to 3-4 days.

2-Ingredient Pumpkin Scones

Time: 45 minutes
Yields: 8 servings

Scones:
1 (15.25 oz) pumpkin cake mix
¾ cup (177 ml) heavy whipping cream

Icing:
½ cup (60 g) confectioners’ sugar
¼ teaspoon pumpkin pie spice
¼ teaspoon vanilla extract (optional)
1-2 tablespoons milk (or more as needed for desired consistency)

1. Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
2. In a bowl, combine pumpkin cake mix and heavy whipping cream. Mix until you get a crumbly dough.
3. Transfer onto a work surface and work the dough until it comes together and moisture looks like it has been evenly distributed.
4. Flatten the dough into a square. Cut in half in both directions to make four smaller squares. Cut diagonally through the smaller squares to get triangles. Arrange the triangles on the prepared baking sheet, making sure you have at least 1 to 2-inch space between the triangles.
5. Bake for 14-16 minutes or until cracks form on the top and the bottom has browned.
6. Let cool on a cooling rack.
7. Make the icing, by whisking together the confectioners’ sugar, pumpkin pie spice, vanilla extract (if using), and 1 to 2 tablespoons of milk. Add more milk as needed until you get to desired consistency. Drizzle onto cooled scones.
8. Enjoy!