Pumpkin Scones
Pumpkin Scones are the perfect fall treat. They're light but dense, like a scone should be, with a deliciously spiced drizzle on top!
Servings: 16 scones
Ingredients
For the Scones:
- 2¼ cups All-Purpose Flour
- ⅓ cup Light Brown Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Nutmeg
- ½ cup Unsalted Butter (cold)
- ½ cup Pumpkin Puree
- ¼ cup Heavy Whipping Cream
- 1 Large Egg
- 1½ teaspoons Vanilla Extract
For the Sugar Glaze:
- 1/2 cup Powdered Sugar Sifted
- 1 to 2 Tablespoons Heavy Whipping Cream
For the Pumpkin Spice Glaze:
- 1/2 cup Powdered Sugar Sifted
- 2 teaspoons Pumpkin Puree
- 1/8 tsp Ground Cloves
- 1/8 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Cinnamon
- 1 to 2 tablespoons Heavy Whipping Cream
Instructions
For the Scones:
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended.
- Cut the butter into small cubes no bigger than 1 centimeter on a side and add the cubes to the flour mixture. Use your hands or a pastry cutter to “cut” the butter into the flour until the mixture resembles wet sand with a few pea-sized pieces of butter. This will take about 5 minutes.
- In a separate bowl, whisk the pumpkin puree, heavy whipping cream, egg and vanilla extract until well mixed.
- With a spatula, gently stir the pumpkin mixture into the flour and butter mixture until a soft dough forms. When it is cohesive, transfer the dough to a floured surface. Knead three to four times until it comes together.
- Pat the dough into a 10-inch by 8-inch rectangle, you can use a rolling pin if you need it, but patting should be sufficinent. Now, cut the rectangle in half along the 10-inch side, now you have two 10 inch by 4 inch rectangles. Cut each rectangle 10x4 rectangle into fourths, parallel to the 4 inch side, so you are left with eight 2.5x4 inch rectangles. Now, cut these rectangles diagonally into two triangles, making 16 scones.
- Transfer scones to the prepared baking sheet then bake in the preheated oven for 10 to 15 minutes.
For the Sugar Glaze:
- Stir the powdered sugar and cream together in a shallow dish, big enough to fit an entire scone. Dip the top of a warm scone in this glaze, repeat for all scones.
For the Pumpkin Spice Glaze:
- Stir all of the ingredients together and use a spoon to drizzle over the sugar glaze dipped scones. Repeat for all scones. Enjoy!