Pumpkin Scones
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4.9
48 reviews
Excellent
Pumpkin Scones
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Begin your mornings this fall with these easy Pumpkin Scones topped with a simple homemade pumpkin glaze. Perfect with a cup of coffee!
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Ingredients
For the scones:
- 2 1/4 cups (286 grams) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/3 cup (66 grams) light brown sugar
- 1 stick (113 grams) unsalted butter, cold and cubed
- 1/2 cup (122 grams) canned pure pumpkin puree
- 1/4 cup buttermilk or heavy cream
- 2 large eggs, divided
For the glaze:
- 1 cup (125 grams) powdered sugar
- 1 tablespoon (15 grams) canned pure pumpkin puree
- 1 tablespoon milk
- 1/4 teaspoon cinnamon
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Instructions
Make the scones:
- In a large bowl, whisk flour, baking powder, salt, baking soda, spices, and sugar until well combined. Be sure to break up any clumps of brown sugar.
- Using a pastry blender, cut the butter into the flour mixture until it’s the size of large peas.
- In a measuring glass, whisk together pumpkin puree, cream, and 1 egg.
- Make a well in the middle of the dry ingredients, and add the liquid mixture. Mix until partially combined but still shaggy.
- Transfer the dough to a floured surface and pat into a rough rectangle. Fold the rectangle three times like a letter. Don’t worry if it’s not perfect. Pat the rectangle out again going the opposite direction and fold three times like a letter once more.
- Cut in half. Gently press each half into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart. Place the unbaked scones in the freezer while you heat the oven.
- Make ahead: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
- Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
- In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the chilled scones.
- Bake for 12 to 15 minutes or until golden brown. Remove pan to a cooling rack and let cool while making the glaze.
Make the glaze:
- In a small bowl, combine all glaze ingredients with a fork until a smooth and thick glaze forms. Drizzle each scone with the glaze. If dipping scones, add an extra splash of milk to thin out slightly before dipping in glaze. Let set before serving, if desired.
- The scones are best served the day they’re baked.
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User Reviews
Overall Rating
4.9
48 reviews
Excellent
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