Pumpkin Scones with spiced glaze

photo of a plate of scones

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.

photo of scones on a baking rack

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.

photo of scones on a baking rack

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.

close-up photo of a scones

Pumpkin Scones with Spiced glaze (adapted from The Shoe Box Kitchen)

Ingredients
 
Scones:
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
Spiced Glaze:
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

Directions:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. 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.
3. 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.

photo of the scone dough sliced into pieces

4. Place scones on parchment paper lined baking sheets, and bake for approximately 15 minutes, until golden brown and toothpick inserted comes out clean.
5. Move scones to wire rack to cool.
6. 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.

Pumpkin Scones with Spiced Glaze

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 8 scones

Pumpkin scones with a sweet glaze flavored with fall spices.

Ingredients:

  • 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

Spiced Glaze

  • 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

Directions:

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper; set aside.

  2. 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.
  3. 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.
  4. Place scones on parchment paper lined baking sheets, and bake for approximately 15 minutes, until golden brown and toothpick inserted comes out clean.
  5. Move scones to wire rack to cool.
  6. 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.

Notes:

Recipe adapted from The Shoe Box Kitchen

Nutrition Facts
Pumpkin Scones with Spiced Glaze
Amount Per Serving (1 scone)
Calories 286 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 51mg 17%
Sodium 162mg 7%
Potassium 232mg 7%
Total Carbohydrates 41g 14%
Dietary Fiber 1g 4%
Sugars 15g
Protein 4g 8%
Vitamin A 55.5%
Vitamin C 0.8%
Calcium 9.1%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

close of scones on a plate

4 comments on “Pumpkin Scones with spiced glaze”

  1. These look wonderful. I just made some pumpkin puree and am trying to decide what to make with it. This is a possibility 🙂

  2. I’ve recently fallen in love with scones and don’t think that i’ve made any before. i’ll definitely be trying these out when i find some time….yours look great btw

    • I love, love scones. And I had no idea how easy they were to make. Esp if you have a food processor. But even without it’s still pretty easy. I used to pay so much to buy pretty scones, now I rarely ever buy them since I can just make my own.

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