Yes, another pumpkin post. This time: pumpkin scones! I absolutely love the color of these scones. I think these might be the prettiest scones I’ve made. And And the icing makes them look pretty fancy.
The original recipe called for two different glazes. Which seems to excite some. But I’m not a fan of icing, frosting, etc. So, two glazes sounded like overkill to me. As a result, I chose to skip the vanilla glaze and only put on the spiced glaze, as it matches and brings out the autumn spices of this scone.
If you love autumn spices, these scones are full of them. It reminds me of the pumpkin lattes from Starbucks. The spices in these scones were actually a little too strong for me. Other than skipping one of the glazes, I made a few minor substitutions for some of the ingredients and I didn’t completely follow the directions. Instead I made these the way I make all my other scones.
Pumpkin Scones with Spiced glaze (adapted from The Shoe Box Kitchen)
2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into cubes
1/2 cup canned pumpkin
3 tablespoons heavy cream
1 large egg
1 cup powdered sugar
3 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
Pumpkin Scones with Spiced Glaze
- 2 cups all-purpose flour
- 1/4 cup plus 3 tablespoons granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 6 tbsp cold butter cut into cubes
- 1/2 cup canned pumpkin
- 3 tbsp heavy cream
- 1 large egg
- 1 cup powdered sugar
- 3 tbsp milk
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
- Preheat the oven to 425°F. Line a baking sheet with parchment paper; set aside.
- In a food processor, mix the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the cubed butter and mix again until the texture resembles coarse cornmeal, about 30 seconds.
- In a separate bowl, whisk together the pumpkin, heavy cream and egg. Pour the flour mixture into a large bowl. Make a well in the center and pour in the wet ingredients. Fold and knead the dough until you can form a ball. Flatten dough and make into a circle, about 1 inch thick. Use a sharp knife and cut into 8 pieces.
- Place scones on parchment paper lined baking sheets, and bake for approximately 15 minutes, until golden brown and toothpick inserted comes out clean.
- Move scones to wire rack to cool.
- While the scones are cooling, make the spiced glaze. Mix all the spiced glaze ingredients in a bowl with a spoon. You may need to add more milk to get the right consistency on your glaze. Then pour the glaze into a piping bag, cut off a small point at the tip and drizzle the glaze on the scones in a zigzag pattern.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.