Pumpkin Scones With Spiced Glaze

Pumpkin Scones With Spiced Glaze

Tender, flaky pumpkin scones infused with warm fall spices and topped with a sweet spiced glaze. Perfect for cozy mornings with coffee or tea, these scones bring all the flavors of pumpkin pie in handheld form.

Ingredients

For the Scones:

• 2 cups all-purpose flour

• 1/3 cup brown sugar, packed

• 1 tbsp baking powder

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/2 cup (1 stick) cold unsalted butter, cut into cubes

• 1/2 cup pumpkin puree (not pumpkin pie filling)

• 3 tbsp heavy cream (plus extra for brushing)

• 1 large egg

• 1 tsp vanilla extract

For the Spiced Glaze:

• 1 cup powdered sugar

• 2 tbsp milk (more if needed)

• 1/4 tsp ground cinnamon

• 1/8 tsp ground nutmeg

• 1/8 tsp ground ginger

• 1/8 tsp ground cloves

Instructions

1. Preheat the Oven:

   • Preheat to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients:

   • In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

3. Cut in the Butter:

   • Add cold butter cubes and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4. Mix Wet Ingredients:

   • In another bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla.

5. Form the Dough:

   • Add wet mixture to dry ingredients. Stir until just combined (don’t overmix).

6. Shape and Cut:

   • Turn dough onto a lightly floured surface and shape into an 8-inch circle, about 1-inch thick.

   • Cut into 8 wedges and transfer to the baking sheet.

7. Bake:

   • Brush tops with extra cream. Bake 15–18 minutes, or until golden and firm to the touch.

8. Make the Glaze:

   • In a small bowl, whisk together powdered sugar, milk, and spices until smooth.

9. Glaze the Scones:

   • Let scones cool slightly, then drizzle with spiced glaze.

Equipment

• Mixing bowls

• Whisk

• Pastry cutter or fork

• Baking sheet

• Parchment paper

• Cooling rack

Timing

• Prep Time: 15 minutes

• Cook Time: 18 minutes

• Total Time: 33 minutes

Serving Size

• Makes 8 scones

Pumpkin Scones With Spiced Glaze

Tender, flaky pumpkin scones infused with warm fall spices and topped with a sweet spiced glaze. Perfect for cozy mornings with coffee or tea, these scones bring all the flavors of pumpkin pie in handheld form.

Print Recipe

Prep Time:15 minutes mins

Cook Time:18 minutes mins

Total Time:33 minutes mins

Equipment

• Mixing bowls
• Whisk
• Pastry cutter or fork
• Baking sheet
• Parchment paper
• Cooling rack

Ingredients

• For the Scones:
• 2 cups all-purpose flour
• 1/3 cup brown sugar packed
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup 1 stick cold unsalted butter, cut into cubes
• 1/2 cup pumpkin puree not pumpkin pie filling
• 3 tbsp heavy cream plus extra for brushing
• 1 large egg
• 1 tsp vanilla extract
• For the Spiced Glaze:
• 1 cup powdered sugar
• 2 tbsp milk more if needed
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves

Instructions

• Preheat the Oven:
• Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
• Mix Dry Ingredients:
• In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
• Cut in the Butter:
• Add cold butter cubes and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Mix Wet Ingredients:
• In another bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla.
• Form the Dough:
• Add wet mixture to dry ingredients. Stir until just combined (don’t overmix).
• Shape and Cut:
• Turn dough onto a lightly floured surface and shape into an 8-inch circle, about 1-inch thick.
• Cut into 8 wedges and transfer to the baking sheet.
• Bake:
• Brush tops with extra cream. Bake 15–18 minutes, or until golden and firm to the touch.
• Make the Glaze:
• In a small bowl, whisk together powdered sugar, milk, and spices until smooth.
• Glaze the Scones:
• Let scones cool slightly, then drizzle with spiced glaze.

Servings: 8 scones

Frequently Asked Questions (FAQs)

1. Can I use fresh pumpkin instead of canned pumpkin puree?
   Yes, just roast and puree fresh pumpkin until smooth. Make sure it’s well-drained to avoid excess moisture.

2. Can I make these scones without the glaze?
   Absolutely—they’re still delicious plain or with a dusting of powdered sugar.

3. Can I use pumpkin pie spice instead of individual spices?
   Yes, replace the cinnamon, ginger, nutmeg, and cloves with 2–2 1/2 tsp pumpkin pie spice.

4. Why are my scones tough?
   Overmixing the dough can make them dense. Mix until ingredients are just combined.

5. Can I make them ahead?
   Yes, you can prepare the dough, cut into wedges, and refrigerate overnight before baking.

6. Can I freeze unbaked scones?
   Yes—freeze cut wedges on a tray, then transfer to a freezer bag. Bake from frozen, adding 3–4 extra minutes to the time.

7. Can I freeze baked scones?
   Yes, freeze cooled scones (without glaze) in an airtight bag for up to 2 months. Thaw, then glaze before serving.

8. Can I make them dairy-free?
   Yes, use plant-based butter and a dairy-free cream alternative like coconut or almond milk.

9. Why didn’t my scones rise?
   Check that your baking powder is fresh and that your oven is fully preheated before baking.

10. What can I serve with pumpkin scones?
    They pair well with coffee, tea, chai lattes, or even whipped cream.

How To Store Pumpkin Scones

• Room Temperature:
  Store cooled scones in an airtight container for up to 2 days.

• Refrigerator:
  Keep in an airtight container for up to 5 days. Best if warmed slightly before serving.

• Freezer:
  Store unglazed scones in a freezer bag for up to 2 months. Thaw at room temperature, then glaze.

• Reheating:
  Warm in the oven at 300°F for 5–7 minutes or microwave for 15–20 seconds for a softer texture.