Description
These Pumpkin Scones are tender, flaky, and bursting with cozy fall spices like cinnamon, nutmeg, ginger, and cloves. Perfectly sweetened and topped with a luscious vanilla glaze and a spiced cinnamon glaze drizzle, they make an ideal treat for breakfast or afternoon tea during the autumn season.
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 into 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 canned pumpkin puree, heavy whipping cream, and eggs until smooth. Set this mixture aside to use in the dough.
- Combine Dry Ingredients and Butter: In a stand mixer fitted with the paddle attachment, mix the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and all the spices (ground ginger, cloves, nutmeg, cinnamon) until well combined. Add the cold butter cubes and mix on low speed until the mixture becomes crumbly, resembling coarse crumbs.
- Add Pumpkin Mixture and Form Dough: Gradually add the pumpkin mixture to the dry ingredients and mix until thoroughly combined. The dough will be crumbly; use your hands to bring it together. If the dough is too sticky to handle, sprinkle in approximately 1/4 cup of flour until manageable.
- Shape and Cut Dough: Divide the dough into two equal portions. On a floured Silpat or clean surface, shape each half into a 12×6 inch rectangle. Using a pizza cutter or sharp knife, make three vertical cuts to form 3 rectangles, then cut each rectangle in an ‘X’ shape, followed by one horizontal cut across the middle. This creates 18 triangular scones.
- Bake the Scones: Place the scones on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for 13 to 15 minutes, or until lightly golden on top. Repeat the shaping and baking process with the remaining dough portion. Allow the scones to cool on a wire rack.
- Prepare Vanilla Glaze: Whisk together powdered sugar and heavy cream until smooth. Using a pastry brush, gently paint the tops of each cooled scone with the vanilla glaze.
- Prepare and Drizzle Cinnamon Glaze: In a small bowl, whisk powdered sugar, cinnamon, allspice, and heavy cream until smooth. Transfer the glaze into a ziplock bag and snip off one corner. Drizzle the glaze over the scones evenly. Let the glaze set and dry for about 15 minutes before serving.
- Serve and Enjoy: Once the glazes have dried, your pumpkin scones are ready to be enjoyed fresh.
Notes
- Storage: Best consumed within a couple of days of baking. Store in an airtight container or tightly wrapped in plastic wrap to maintain freshness.
- Freezing: These scones freeze well. Wrap individually and store in a freezer-safe bag or container. Thaw at room temperature before serving.
- Handling Dough: If dough feels too sticky, gradually add flour while shaping to prevent sticking without making the scones dense.
- Baking: Do not overbake to retain moistness and tenderness in the scones.
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 55mg
