Pumpkin Spice Scones

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Pumpkin Spice Scones

Pumpkin Spice Scones

Pumpkin Spice Scones

Scones have quickly become a favorite treat for me. I’ve tried several different recipes over the last couple of years and they’ve all turned out great. But I have to admit that these Pumpkin Spice Scones are definitely #1 on my favorite scones list.

None of the scones I’ve made have ever been this soft. Don’t get me wrong, all those other recipes are fantastic. But I was surprised when I took my first bite of one of these pumpkin scones. Surprised at how soft and moist they are. Not to mention the flavor. I’d put them right up there with pumpkin pie for favorite fall-time treats. They have a perfect blend of spices that says “Hello Fall!”

Same with almost any scone, these would make a great on-the-go breakfast or an awesome treat for a party or after dinner dessert. This recipe is the perfect treat for all those pumpkin spice fanatics. Just be sure to make plenty because they’ll disappear like magic.

Pumpkin Spice Scones

Pumpkin Spice Scones

Ingredients
  

Ingredients

    For the Scones:

    • 2 cups 250 g all-purpose flour
    • 7 tablespoons granulated sugar
    • 1 tablespoon baking powder
    • ½ teaspoon 0.5 teaspoon salt
    • ½ teaspoon 0.5 teaspoon ground cinnamon
    • ½ teaspoon 0.5 teaspoon ground nutmeg
    • ¼ teaspoon 0.25 teaspoon ground cloves
    • ¼ teaspoon 0.25 teaspoon ground ginger
    • 6 tablespoons cold butter cut into small cubes
    • ½ cup 122.5 g canned pumpkin
    • 3 tablespoons half-and-half can substitute heavy cream
    • 1 large egg

    For the Powdered Sugar Glaze:

    • 1 cup 120 g + 1 tablespoon powdered sugar
    • 2 tablespoons milk
    • 1 cup 120 g + 3 tablespoons powdered sugar
    • 2 tablespoons milk
    • ¼ teaspoon 0.25 teaspoon ground cinnamon
    • teaspoon 0.13 teaspoon ground nutmeg
    • Pinch ground ginger
    • Pinch ground cloves

    For the Spiced Glaze:

    • 1 cup powdered sugar
    • 2 Tbsp Milk
    • 1/4 ts Ground Cinnamon
    • 1/8 ts Ground Nutmeg
    • pinch ground ginger
    • pinch ground cloves

    Instructions
     

    Instructions

    • Make the Scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
    • In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or fork), cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.
    • In a medium bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined.
    • Pat the dough into a 7-inch circle. Cut the round of dough into 8 equal triangles. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, or until lightly browned on top. Cool completely before glazing.
    • Make the Powdered Sugar Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Use a pastry brush to spread the glaze over the top of each scone. Allow to set (about 15 minutes) before proceeding with the spiced glaze.
    • For the Spiced Glaze: In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, drizzle the glaze over each scone and allow to set before serving.

    Notes

    (If the mixture is too stiff to drizzle, whisk in a splash of milk at a time to thin it out just enough to drizzle.) Leftover scones can be stored in an airtight container at room temperature for up to 3 days.

    We are always adding something new and fun. Check out our other recipes, tips, and tricks on our blog page. You’re sure to find your new favorite recipe that you can’t stop making. We’d love to hear how your recipes come out!

     

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