While these scones are baking, the aromas coming from the oven are so fabulous everyone wants to join us and hang out in the kitchen. They are just waiting for a taste test and a handout.
These moist and delicious pumpkin scones, with the sweet taste of pumpkin and spices of fall, are drizzled with a spicy glaze. If you love pumpkin, this sweet and spicy scone is sure to make you happy!
Pumpkin Scones Recipe
- 2 cups whole wheat flour
- 1/4 cup plus 2 tablespoons granulated sugar (we use Florida Crystals)
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon organic ground cinnamon (what I use)
- 1/2 teaspoon organic ground nutmeg (what I use)
- 1/4 teaspoon organic ground cloves (what I use)
- 1/4 teaspoon organic ground ginger (what I use)
- 6 tablespoons cold butter, cut into 1-inch cubes (I use Kerrygold grass-fed, but get it locally)
- 1/2 cup canned pumpkin puree (NOT pumpkin pie filling)
- 3 tablespoons half-and-half or buttermilk
- 1 large egg
For the Spiced Glaze:
- 1 cup plus 3 tablespoons powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. In the bowl, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
Add the butter and toss with a fork to coat with the flour mixture. ‘Rub’ butter between your fingers until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
3. In a separate bowl, whisk together the pumpkin, half-and-half, and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle approximately 4 inches by 12 inches. We used a ruler!
NOTE: the less patting and handling of the dough at this point, the lighter and moister the result!
5. Use a knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular pieces of dough.
6. Place on prepared baking sheet. Bake at 425° for 14-16 minutes, or until light brown.
7. While the scones are cooling, make the powdered sugar-spice glaze by mixing the powdered sugar, the 4 spices, and milk together until smooth.
8. Drizzle over each scone and allow the icing to dry before serving (about an hour). You can use the corner of a baggie, snip the tiniest of holes there, and gently squeeze out the icing making pretty zig-zags and swirls to ice your lovely scones.
So there you have it!
No more standing in line at Starbucks!
You also may like this authentic currant scone recipe.
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I adapted this fabulous recipe from one found on Sweet Peas Kitchen.
Thanks for reading!