Description
Delightfully spiced pumpkin scones with a tender crumb, enhanced with warming ginger, cloves, nutmeg, and cinnamon. These scones are topped with a sweet vanilla glaze and a hint of cinnamon-allspice drizzle, perfect for a cozy fall breakfast or afternoon treat.
Ingredients
Scale
For the Scone:
- 4¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon kosher salt
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cloves
- 1 teaspoon nutmeg
- 1 Tablespoon cinnamon
- ¾ cup unsalted butter, cold and cut in cubes
- 1 cup canned pumpkin puree
- ½ cup heavy whipping cream
- 2 large eggs
For the Vanilla Glaze:
- 1½ cups powdered sugar
- 3 Tablespoons heavy cream
For the Cinnamon Glaze:
- 1½ cups powdered sugar
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- 3 Tablespoons heavy whipping cream
Instructions
- Mix Wet Ingredients: In a small bowl, whisk together the pumpkin puree, heavy cream, and eggs until well combined. Set aside for later use.
- Combine Dry Ingredients and Butter: In a mixer fitted with the paddle attachment, blend together the flour, granulated sugar, baking powder, baking soda, salt, and spices (ginger, cloves, nutmeg, and cinnamon). Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
- Add Pumpkin Mixture: Slowly pour in the pumpkin mixture to the flour-butter mixture and continue mixing until the dough is thoroughly combined. The dough will be crumbly; use your hands to bring it together. If too sticky, gradually add up to ¼ cup more flour until manageable.
- Shape Dough and Cut Scones: Divide the dough in half. On a floured surface or a Silpat-lined counter sprinkled with ¼ to ½ cup of flour, shape each half into a 12×6 inch rectangle. Cut each rectangle into 3 smaller rectangles vertically, then cut each into triangles by slicing an ‘X’ in each rectangle and making one horizontal cut across the center, resulting in 18 triangles per half.
- Bake: Arrange the triangles on parchment paper-lined baking sheets spaced apart. Bake in a preheated 425°F (220°C) oven for 13-15 minutes or until golden and cooked through. Repeat with the remaining dough.
- Cool and Prepare Glazes: Allow the scones to cool completely on wire racks. For the vanilla glaze, whisk powdered sugar and heavy cream until smooth. For the cinnamon glaze, whisk powdered sugar, cinnamon, allspice, and heavy cream until combined.
- Glaze the Scones: Use a brush to apply the vanilla glaze over the tops of the scones. Next, pour the cinnamon glaze into a zip-top bag, cut a small corner from the bag, and drizzle it over the scones. Let the glaze set and dry for about 15 minutes.
- Serve and Enjoy: Serve the scones fresh and enjoy the perfect balance of pumpkin spice with sweet glazes. Store leftovers properly or freeze for future enjoyment.
Notes
- STORAGE: Best enjoyed within 2 days. Keep covered in an airtight container or wrapped tightly with plastic wrap.
- FREEZING: Scones can be frozen after baking. Thaw completely before glazing or serving.
- FLOUR ADJUSTMENT: If dough is too sticky, add flour gradually to make shaping easier.
- SPICE VARIATION: Feel free to adjust the spice quantities to your preference for more or less warmth.
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 45mg
