Easy Pumpkin Scones with Pumpkin Glaze
User Reviews
5
6 reviews
Excellent
Easy Pumpkin Scones with Pumpkin Glaze
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These Spiced pumpkin scones with pumpkin glaze recipe are the perfect fall treat! Tender and moist pumpkin scones sweetened with light brown sugar and molasses, with just the right balance of fall spices, and then topped with a deliciously spiced pumpkin glaze for an extra boost of flavor. Serve this spiced pumpkin sones warm with Honey butter and a hot cup of coffee.😉
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Ingredients
- 114 g pumpkin puree 100% pure, canned
- 1 egg room temperature, large
- 3 tablespoons heavy cream , more for brushing the top
- 1 tablespoon molasses or Maple Syrup, such as Grandma's Original
- ½ tablespoon vanilla extract pure
- ½ tablespoon vanilla extract or pure vanilla extract, clear
- 250 g all-purpose flour spooned, leveled-off, sifted, plus more for dusting
- 50 g brown sugar light or brown
- 50 g granulated sugar ¼ cup
- 1 tablespoon baking powder non-aluminum
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon cloves ground
- ½ teaspoon nutmeg freshly grated or ¼ teaspoon ground
- ¼ teaspoon ground allspice
- 1 tick unsalted butter cut into cubes, cold
- ¾ cup pecan optional, or walnuts; toasted, chopped
For the Pumpkin Glaze:
- 1-½ cups confectioners' sugar
- 3 tablespoons pumpkin puree canned
- ½ teaspoon ground cinnamon
- â…› teaspoon ground ginger
- ¼ teaspoon cloves ground
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract pure
Instructions
For the Pumpkin Scones:
- Set the cubed butter on a plate and place it in the freezer for 15 minutes. Preheat the oven to 400 °F. Line a baking sheet with parchment paper. In a medium bowl, whisk the pumpkin, egg, heavy cream, molasses, clear vanilla, and vanilla until combined. Set aside.
- In the bowl of a food processor fitted with the blade attachment, pulse the sifted flour, sugars, baking powder, salt, and spices until combined. Add the cold butter into the food processor and pulse only until pea-size pieces remain for about 20 seconds.
- Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it, or the scones will be tough!)
- Tip the dough out onto the prepared baking sheet. Flour your hands and pat them into an 8-inch circle. Cut the dough into 8 equal triangles and freeze them for at least 15 minutes. Spread the pumpkin scones out on the baking sheet and brush with a bit of heavy cream. Bake the pumpkin scones until a toothpick inserted into the centers comes out clean, 18- 20 minutes. Transfer to a rack to cool for about 1 hour.
For the Pumpkin Glaze:
- Whisk all the ingredients together in a small bowl until well combined. When the pumpkin scones are cool, spread some pumpkin glaze mixtures on top of each scone and wait about 15 minutes for the glaze to set and serve. Enjoy!
Equipments used:
Notes
- How to Store & Reheat
- How to Store & Reheat
- To store: Baked Pumpkin scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
- To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
- Make Ahead
- Make Ahead
- Pumpkin Scones can be made a day ahead—store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven for 5-8 minutes. Unbaked Pumpkin Scones can be made a day ahead and kept covered in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- Pumpkin Scones can be made a day ahead—store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven for 5-8 minutes. Unbaked Pumpkin Scones can be made a day ahead and kept covered in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- How to Freeze
- How to Freeze
- Pumpkin Scones can be frozen for up to 3 months. To freeze Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freeze until solid, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time. To freeze Pumpkin scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months.
- Pumpkin Scones can be frozen for up to 3 months. To freeze Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freeze until solid, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time. To freeze Pumpkin scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months.
- Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.
- Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.
- To store: Baked Pumpkin scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
- To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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