Description
Delicious pumpkin scones topped with a sweet glaze, perfect for any fall occasion.
Ingredients
Scale
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- ¼ cup packed light-brown sugar
- 3 tablespoons granulated sugar
- ½ cup salted butter, (cold and diced into ½-inch pieces)
- ½ cup canned pumpkin puree, (chilled separately in a bowl)
- 3½ tablespoons buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon honey
- 1 tablespoon whole milk
- 2 cups powdered sugar
- 1 tablespoon melted butter
- ¼ cup heavy cream, (then add more as needed 1 tablespoon at a time)
- 1 cup powdered sugar
- 1 tablespoon canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon allspice
- ⅛ teaspoon ground ginger
- 3 tablespoons heavy cream, (then add more as needed 1 tablespoon at a time)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, allspice, ground ginger, pumpkin pie spice, light brown sugar, and sugar. Whisk together. Add cold butter and cut together using a pastry cutter, two knives, or you could also put the dry ingredients in a food processor and pulse until mixed.
- In a separate large mixing bowl combine chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey. Stir with a whisk to combine. Add wet ingredients into the bowl with dry ingredients. Stir with a large mixing spoon until just combined. Lightly flour a flat surface and set down dough. Knead together several times to fully combine. Pat out and shape into a 8-inch round circle. Use a sharp knife to cut out 8 wedges.
- Place wedges on your parchment paper lined baking sheet. Brush the top of the scones with whole milk. Bake at 400°F for 13-15 minutes, or until a toothpick inserted in the center of a scone comes out clean. Scones should be a light golden brown on the top. Place each scone on a wire rack to cool for 8-10 minutes.
- In a medium mixing bowl add powdered sugar, melted butter, and heavy cream. Whisk together until no lumps remain. It should be on the thicker side, not runny. If you need to add additional cream add it 1 tablespoon at a time until desired consistency.
- Spoon and spread glaze over the top of each scone. Let the glaze set for at least 20 minutes.
- In a medium mixing bowl add powdered sugar, pumpkin puree, pumpkin pie spice, ground cinnamon, allspice, ground ginger and 3 tablespoons heavy cream. Whisk together until no lumps remain.
- Add glaze to a piping bag with a small round tip. Drizzle pumpkin glaze over the scones. Allow glaze to set for at least 20 minutes.
- Serve and enjoy!
Notes
- For a richer flavor, consider using unsalted butter instead of salted butter.
- Adjust the amount of spices according to personal preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg