Ingredients
For the Scones
2 and 1/4 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup granulated sugar
1 stick (113 g) unsalted butter, very cold, cut into cubes
1/2 cup (130 g) pumpkin purée
3 tablespoons + 1 teaspoon milk
1 teaspoon vanilla extract
For the Sugar Glaze
125 g powdered sugar, sifted (1 cup)
65 g heavy cream (about 4 tbsp)
1 teaspoon vanilla extract
For the Pumpkin Drizzle
3 tbsp sugar glaze
1 tablespoon pumpkin purée
1 tsp pumpkin pie spice (or spices of choice)
1-2 tablespoons milk, as needed to adjust consistency
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, sift together flour, baking powder, cinnamon, nutmeg, ginger & cloves. Whisk to combine.
- Add the cold cubed butter to the dry mix. Use your fingertips to rub the butter into the flour until the mixture resembles coarse sand with some pea-sized pieces remaining.
- In a separate bowl, whisk together pumpkin puree, milk, vanilla & granulated sugar.
- Pour the wet ingredients into the dry mixture. Use a spatula or your hands to gently bring the dough together. If the dough feels too sticky, sprinkle in a bit more flour, one tablespoon at a time, until manageable.
- Turn the dough onto a lightly floured surface. Pat it into a 1.5–2 cm thick circle (about 6–7 inches diameter). Cut into 8 equal wedges using a sharp knife or bench scraper.
- Transfer scones to the prepared baking sheet, spacing them slightly apart.
- Bake for 15–18 minutes, or until the tops look set and edges are lightly golden. Cool completely before glazing.
- Whisk together the powdered sugar, cream, and vanilla until smooth and well combined. Spoon or brush over the cooled scones. Add 1 teaspoon of milk or 1 tablespoon of powdered sugar to adjust the consistency.
- In another bowl, mix all the ingredients for the pumpkin drizzle. Start with 1 tablespoon milk and add more as needed for a thick, drizzly consistency. Drizzle the glazed scones with the glaze once the base has set.
Notes
Storage Instructions: Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Reheat briefly for best texture.
