Pumpkin Scones

Remember how I shared that Hanna and I made delicious pumpkin scones when she visited? Well, I’m sharing the recipe with you today. They were absolutely delicious and quite simply to make. Just be aware that you might or might not get flour on your sweater depending on your pastry making experience.

Pumpkin Scones and Glaze Recipe

I found this recipe on Iowa Girl Eats and we made it with just a slight modification to the icing. They’re crusty on the outside and soft on the inside and have a great taste. You can definitely notice the cloves in it, which I personally really like.

Pumpkin Scones

First, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.

Pumpkin Scones dry ingredients

Add cold butter and mix in with a pastry cutter.

Pumpkin Scones cut in butter

In a separate bowl, whisk together pumpkin puree, half & half, and egg.

Pumpkin Scones  wet ingredients

Add pumpkin mixture to flour use a pastry cutter or spatula to mix together.

Pumpkin Scones batter

On a lightly floured surface, knead a few times to combine dough, add flour to dough as necessary to keep it from getting too sticky. Form dough into a disk.

Pumpkin Scones disc

Use a pizza cutter to cut evenly into 6 pieces.

Pumpkin Scones pieces

Place the wedges on a baking sheet lined with parchment paper.

Pumpkin Scones baking sheet

Bake for 15-18 minutes, or until they start turning golden brown.

Pumpkin Scones bake

While scones are cooling, make the two glazes. Whisk ingredients of plain glaze and in a separate bowl the ones for the spiced glaze.

Pumpkin Scones glazes

When scones are cool, spread plain glaze on top of the scones.

Pumpkin Scones plain glaze

Wait a few minutes before drizzling the spiced glaze on top.

Pumpkin Scones spiced glaze

Enjoy once second glaze has hardened.

Pumpkin Scones recipe

They are spicy, sweet but not too sweet and definitely delicious in the morning with a good cup of coffee.

Pumpkin Scones with glaze

Pumpkin Scones

Ingredients

  • 2 cups flour
  • 7 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 6 Tbsp. cold butter, cubed
  • 1/2 cup canned pumpkin
  • 3 Tbsp. half & half
  • 1 egg
  • Plain glaze: 1/2 cup powdered sugar and 1 Tbsp. half & half
  • Spiced glaze: 1/1 cup powdered sugar, 1 Tbsp. half & half, 1/8 tsp. cinnamon, 1/16 tsp. ground nutmeg, pinch ground ground ginger, pinch ground ground cloves

Steps

  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. Add cold butter and mix in with a pastry cutter.
  4. In a separate bowl, whisk together pumpkin puree, half & half, and egg.
  5. Add pumpkin mixture to flour use a pastry cutter or spatula to mix together.
  6. On a lightly floured surface, knead a few times to combine dough, add flour to dough as necessary to keep it from getting too sticky.
  7. Form dough into a disk, about 1” thick and use a pizza cutter to cut evenly into 6 pieces.
  8. Place the wedges on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until just starting to turn golden brown. 
  9. Make the two glazes. Whisk ingredients of plain glaze and in a separate bowl the ones for the spiced glaze.
  10. When scones are cool, spread plain glaze on top of the scones.
  11. Wait a few minutes before drizzling the spiced glaze on top and enjoy once that second glaze hardens. 

Pumpkin Scones with Plain and Spiced Glazes

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