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Pumpkin Scones with Spiced Glaze Recipe

Five pumpkin scones on parchment paper next to a cup of coffee

Soft and crumbly scones, flavored with pumpkin and spices and sweetly topped with a maple glaze.

Ingredients

For the Dough

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground all spice
  • ¼ teaspoon ground ginger
  • 6 tablespoons cold butter, cut into small pieces
  • ½ cup canned pumpkin
  • 7 tablespoons light brown sugar, packed
  • 3 tablespoons heavy cream
  • 1 large egg

For the Glaze

  • 1 cup confectioners sugar
  • 2 – 4 tablespoons heavy cream or whole milk
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • A pinch of allspice
  • A pinch ground cloves

Instructions

To Make the Scones:

Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, combine the flour, baking powder, baking soda, salt and spices.

With your hands, mix the butter into the flour mixture until it resembles coarse breadcrumbs. (You can also use a food processor with a pastry attachment, but that’s not as much fun.

In a medium bowl combine the pumpkin, sugar, cream and egg with a whisk. Fold into the dry ingredients and mix with a large spoon until the dry bits at the bottom of the bowl have been incorporated.

With your hands, pat the mix into a ball and turn out onto a lightly floured surface. Continue to shape into a ball, then gently press down and out, forming the dough into a flattened circle about 1 to 1½ inches thick. If the edges of the circle start to crack just place the palm of your hand against the edge and gently press the dough back in.

Dust a large, sharp knife with flour and cut the dough into six triangles. Slide the knife under each triangle to help you lift and transfer it to the prepared baking sheet. (If you are using a cookie cutter, dust the cookie cutter with all purpose flour before pressing it into the dough, then repeat every time you cut additional dough shapes. The flour helps prevent the dough from sticking to the cutter.)

Bake for 14 – 16 minutes, or until the scones begin to turn light brown in color. Place on a rack to cool.

For the Spiced Glaze:

While the scones are cooling, mix the confectioners sugar, spices, syrup, and cream or milk together in a small bowl. (Begin by adding a tablespoon of the cream and a tablespoon of the syrup, then add more as needed until you have a thick, pourable glaze.)

Drizzle over the scones while they are still warm. We glazed the scones twice. We used half during our first pass, then let the glaze set on the scones for a few minutes before finishing them off with the rest of the glaze.

Nutrition

Keywords: pumpkin scones, easy scones