Pumpkin Scones
Recipe GLPR1a719e3dc98ee0
Tender, crumbly pumpkin scones flavored with warm autumn spices and topped with a creamy vanilla glaze and decorative pumpkin spice drizzle. These buttery scones are perfect for breakfast or brunch and are best enjoyed the day they are made.
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Ingredients
2¼ cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1¼ tsp ground cinnamon
⅝ tsp ground nutmeg
⅜ tsp ground ginger
⅛ tsp ground cloves
¼ cup light brown sugar, packed
3 Tbsp granulated sugar
½ cup unsalted butter, cold and diced
0.56 cup canned pumpkin puree, chilled
3½ Tbsp buttermilk
1 large egg
1 tsp vanilla extract
1 Tbsp honey
3⅛ Tbsp half and half cream, divided
¾ cup powdered sugar for vanilla glaze
1 cup powdered sugar for pumpkin glaze
Directions
Preheat oven to 425°F. In a food processor, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, light brown sugar, and granulated sugar. Pulse until well blended and uniform. (Alternatively, whisk all dry ingredients together in a large bowl.)
Add the cold diced butter to the dry ingredients. Pulse the mixture several times until the butter is cut into small, pea-sized pieces with no large visible chunks of butter remaining. (If mixing by hand, use a pastry cutter to work the butter into the dry mixture.)
Pour the flour-butter mixture into a large mixing bowl and create a small well in the center. In a separate bowl, whisk together the chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey until combined.
Pour the wet ingredients into the well and stir with a wooden spoon until just combined. Gently knead the mixture in the bowl (or on a floured work surface) by hand a few times to bring it together into a shaggy dough. Do not overwork.
Dust a work surface lightly with flour. Invert the dough onto the surface and gently pat it into an even 8-inch round disk. Using a large knife dusted with flour, slice the round into 8 equal wedges like a pizza, wiping the knife with flour between cuts to prevent sticking.
Transfer the scones to a baking sheet lined with parchment paper or a silicone baking mat, spacing them slightly apart. Brush the tops of each scone lightly with 1 tablespoon of half and half.
Bake in the preheated 425°F oven for 13–15 minutes, until the tops are golden brown and a toothpick inserted into the center of a scone comes out clean. Transfer the baked scones to a wire rack and let cool for 10 minutes.
While the scones cool, prepare the vanilla glaze: In a mixing bowl, whisk together 3/4 cup powdered sugar and 2 tablespoons of half and half. Add additional half and half 1 tablespoon at a time as needed to reach a thick, spreadable consistency. Once the scones have cooled 10 minutes, spoon and spread the glaze evenly over the tops of all the scones.
For the pumpkin glaze, whisk together 1 cup powdered sugar, 1 tablespoon pumpkin puree, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon ginger, and 1–2 tablespoons half and half until smooth.
Transfer the pumpkin glaze to a small piping bag or zip-top bag with a small corner snipped off. Drizzle the pumpkin glaze decoratively over the tops of the glazed scones in thin lines. Allow all glaze to set at room temperature before serving. These scones are best enjoyed on the day they are made.
