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Pumpkin Scones

Simple and quick to put together, these pumpkin scones will put you in a Fall baking (and eating!) mood!
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Ingredients
  

  • 2 cups all-purpose flour
  • 1/3 cup brown sugar packed
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup 1 stick cold, unsalted butter, cut into cubes
  • 3/4 cup pumpkin puree not pumpkin pie filling
  • 1 TBLS whole milk
  • 1 large egg
  • 2 1/2 tsp pure vanilla extract
  • For the BASE GLAZE:
  • 1 cup confectioners sugar
  • 2 TBLS whole milk
  • For the SPICED GLAZE:
  • 1 cup confectioners sugar
  • 1/2 tsp each ground cinnamon ground cloves and ground ginger
  • pinch of ground nutmeg
  • 2-3 TBLS whole milk

Instructions
 

  • Preheat oven to 400 degrees F.
  • Line a single baking sheet with parchment paper; set aside.
  • In the bowl of a food processor, combine first nine ingredients (flour through salt) and pulse a few times to combine.
  • Add chunks of cold butter and pulse again until mixture resembles coarse sand with bigger chunks of butter throughout.
  • (If you don't have a food processor, you can do this by hand in a large bowl)
  • Place all dry ingredients in a large bowl. Set aside.
  • In another bowl, whisk together pumpkin puree, milk, egg and vanilla.
  • Pour wet ingredients over the dry ingredients and stir until a soft dough forms.
  • On a lightly floured surface, knead dough 3 - 4 times, until it just comes together. Do not over work the dough.
  • Use a rolling pin, roll the dough out to a 10 x 7 circle, approx 1 inch thick.
  • Cut the dough in half vertically, then twice again on the angles to get eight pie shape pieces.
  • Think of it like cutting a pizza!
  • Place scones on prepared baking sheet. Bake at 400 degrees for 10-12 minutes.
  • When scones are done, remove from oven and allow to cool for at least 15 minutes before glazing.
  • To make the base glaze, in a small bowl combine confectioners sugar and milk. Whisk until smooth. Set aside.
  • Let the glaze sit for at least five minutes, then whisk again until smooth.
  • To make the spiced glaze, combine confectioners sugar, spices and 2 TBLS milk. Whisk until smooth.
  • If the glaze is too thick, add a bit more milk (up to one tablespoon) and whisk until smooth.
  • Set aside and allow to sit for five minutes. Whisk again until smooth.
  • Dip the tops of the scones into base glaze first. Allow glaze to coat entire top of the scone and drip down the sides. Let glaze set before drizzling spiced glaze.
  • Fill a piping bag or plastic sandwich bag with spiced glaze. Cut off the tip (or one small corner of sandwich bag) and drizzle spiced glaze over the base glaze.
  • Allow glaze to set before serving.
  • Scones are best served immediately. If you will be storing scones to eat later, do not glaze them. Store in an air-tight container on the counter. Make glazes and decorate scones just prior to serving. Enjoy!
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