Description
A delicious recipe for homemade pumpkin scones with a sweet glaze and pumpkin spice drizzle.
Ingredients
Scale
For the Scones:
2 1/4 cups flour
2 T baking powder
1/4 t baking soda
1/2 t salt
1 t cinnamon
1 t nutmeg
1/2 t ginger
1/4 t pumpkin pie spice
1/4 cup brown sugar
1/4 cup white sugar
1 stick unsalted cold butter, diced into pieces
1/2 cup pumpkin puree, chilled
4 T heavy whipping cream
1 egg
1 T vanilla extract
1 T brown sugar
For the Glaze:
1 cup powdered sugar
4 T heavy whipping cream
For the Drizzle:
3/4 cup powdered sugar
1 1/2 T pumpkin puree
1/2 t cinnamon
1/2 t nutmeg
1 T heavy whipping cream
Instructions
- Step 1: Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Step 2: In a food processor, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, pumpkin pie spice, 1/4 cup brown sugar, and white sugar. Pulse until combined.
- Step 3: Add the cubed cold butter to the flour mixture and pulse until the butter is no longer visible. Pour the mixture into a large bowl.
- Step 4: In a separate smaller bowl, whisk together the chilled pumpkin puree, 4 T heavy whipping cream, egg, vanilla extract, and 1 T brown sugar.
- Step 5: Pour the wet pumpkin mixture into the dry flour mixture. Use a spatula to mix until just incorporated into a sticky dough.
- Step 6: Turn the dough onto a clean, floured surface. Knead gently, then pat and shape the dough with your hands into an 8-inch circle.
- Step 7: Using a sharp knife, slice the dough into 8 wedges, like a pizza, and place each scone on the prepared baking sheet.
- Step 8: Bake for 14 to 15 minutes, or until the tops are golden and slightly firm. Transfer the scones to a wire rack to cool for 10 minutes.
- Step 9: For the glaze, whisk together 1 cup of powdered sugar and 4 T of heavy whipping cream until a slightly thick glaze forms. Add more cream if the glaze is too thick.
- Step 10: Spread the glaze over the slightly cooled scones.
- Step 11: For the drizzle, whisk together 3/4 cup of powdered sugar, 1 1/2 T pumpkin puree, 1/2 t cinnamon, 1/2 t nutmeg, and 1 T heavy whipping cream.
- Step 12: Transfer the drizzle to a small plastic bag, cut a tiny tip off the corner, and drizzle it diagonally over the glazed scones.
- Step 13: Allow the icings to set before serving.
Notes
Serve immediately for the best experience.
Store any leftovers in a tightly covered container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American