These Drop Pumpkin Scones with Thyme are a rustic, mildly sweet and even savory fall treat. Perfect for an autumn afternoon tea, a tasty mid-day snack, or a welcome after dinner dessert with a cup of coffee.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup brown sugar
1 teaspoon pumpkin pie spice (or 1 tsp. cinnamon, 1/2 tsp. ginger, and 1/4 tsp. cloves)
5 tablespoons butter (grated or minced into small pieces)
1 cup pure pumpkin puree
3–4 sprigs fresh thyme (1 tablespoon minced fresh thyme leaves or 1/2 tsp. dried)
1 tablespoon milk + more for the scone tops
Butter Vanilla Glaze
1 cup confectioners’ sugar
1/2 teaspoon vanilla
2 tablespoons butter, melted
1–2 tablespoons milk (to achieve desired consistency)
Preheat the oven to 400 degrees F and line a baking sheet with parchment.
Whisk together the flour, baking powder, salt, brown sugar, and pumpkin pie spice in a large bowl. Add the butter and toss to combine so that the butter is evenly distributed.
Fold the pumpkin and fresh thyme into the dry mixture. Add the milk as necessary, increase or decrease the amount as necessary for a scoopable batter.
Using a spoon or cookie scoop, transfer dollops of scone batter onto the prepared baking sheet. Brush the scone tops with additional milk. Bake in preheated oven for 13 to 16 minutes or until golden brown on top.
Remove from the oven and cool on a wire rack before glazing. When cool, drizzle the glaze over each scone, top with additional fresh thyme leaves if desired or pepitas. Enjoy!
For the glaze: Combine the confectioners’ sugar, vanilla, and melted butter. Add just enough milk to achieve desired consistency. I like a very thin glaze for these scones.