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.
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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