Pumpkin Scones with Spiced Glaze (2024)

Prep Time: 15 minutes mins

Cook Time: 12 minutes mins

Total Time: 27 minutes mins

Pumpkin Scones

• ▢ 2 cups (250 g) all-purpose flour
• ▢ ⅓ cup (66 g) packed light brown sugar
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon ground cinnamon
• ▢ ¾ teaspoon ground cloves
• ▢ ½ teaspoon ground ginger
• ▢ ½ teaspoon ground nutmeg
• ▢ ½ cup (113 g or 1 stick) unsalted butter, cold and cut into cubes
• ▢ ½ cup (120 g) pumpkin puree
• ▢ 3 tablespoons whole milk°, cold (2% milk or heavy cream works too)
• ▢ 1 large egg, cold
• ▢ 2 teaspoons pure vanilla extract

Spiced Icing

• ▢ 1 cup (120 g) confectioners’ sugar
• ▢ ¼ teaspoon cinnamon
• ▢ ¼ teaspoon ground cloves
• ▢ ¼ teaspoon ground ginger
• ▢ Pinch of nutmeg
• ▢ 2 tablespoons whole milk

• Preheat oven to 400° F. Line a baking sheet with parchment paper. Set aside.

• In a large mixing bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Work in the butter just until the mixture is a crumbly sand texture. It's okay for some larger chunks of butter to remain unincorporated. Set aside.

• In another bowl, whisk together pumpkin purée, milk, egg and vanilla until well combined.

• Pour pumpkin mixture over the flour mixture. Stir using a rubber spatula until a soft dough forms.

• Transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Pat/roll the dough into circle 8 inches in diameter and a scant 3/4 inch thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the dough, and sprinkle more flour underneath. Cut the dough into 8 equal sized triangles using a pizza cutter or a sharp knife.

• Place scones onto prepared baking sheet. Place into oven and bake for 13 to 15 minutes or until the edges are turning light brown. Transfer to a wire rack to cool for 5 to 10 minutes. Prepare the glaze.

• To make the spiced icing, combine confectioners’ sugar and spices. Whisk until combined. Add milk and whisk until smooth. If the glaze is too thick, add more milk as needed. Use a spoon or icing bag to drizzle glaze over the scones. Allow glaze to set before serving.

Pro tip: Flour your knife each time you make a cut to prevent the dough from sticking to your knife.

Storing scones: Scones are best when eaten the day they are baked. They may be kept in an airtight container for 2 or 3 days.

Freezing scones: After cutting the scone dough into triangles, place them on a parchment lined baking sheet and freeze for 1 hour. Then wrap the scones individually and place in an airtight container or freezer bag. Freeze for up to 1 month.

Baking frozen scones: Unwrap the scones and place them on a parchment lined baking sheet. Preheat the oven to 400 F. By the time the oven is warm, the scones should be slightly defrosted, but still cold. Bake for 15-18 minutes.

Mini scones: Shape the dough into an 8-inch square. Cut the square in half horizontally and vertically to form 4 smaller squares. Cut each smaller square diagonally across twice (like an X). You should have 16 mini scones. Bake for 8 minutes.

Course: Breakfast

Cuisine: American, English