Ingredients
For the scones
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the glaze
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream (or milk)
- 1 tablespoon pumpkin puree
- 1/4 teaspoon ground cinnamon
- Pinch ground nutmeg
- Pinch ground ginger
Equipment
- Large bowl
- Medium bowl
- Whisk
- Pastry cutter or fork
- Baking sheet
- Parchment paper
Instructions
Prep work: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Combine wet ingredients: In a medium bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract.
Make the dough: Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix). The dough will be a little sticky.
Shape the scones: Turn the dough onto a lightly floured surface and knead gently a few times until it comes together. Pat or gently roll the dough into a round, about 1-inch thick. Cut the dough into 8 equal wedges.
Bake: Place the scone wedges on the prepared baking sheet. Bake for 15-20 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.
Make the glaze: While the scones are baking, whisk together the powdered sugar, 1 tablespoon of heavy cream, pumpkin puree, and spices. Add additional cream if necessary to achieve a drizzling consistency.
Glaze and enjoy: Let the scones cool slightly before drizzling the glaze over them. Serve and enjoy!
Extra Tips
- Cold ingredients are key! Keep your butter, pumpkin puree, and even the mixing bowl cold for the flakiest scones.
- Don’t overmix. Overmixing makes tough scones. Combine ingredients until just moistened.
- Customize the spices. Feel free to adjust the spice mix to your liking.
- Make ahead option: Prepare your scone dough ahead of time, shape it, and freeze the unbaked scones. Bake from frozen, adding a few minutes to the baking time.
