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Homemade Pumpkin Scones with Sweet Glaze

Homemade Pumpkin Scones with Sweet Glaze
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Tender, flaky, and packed with warm autumn spices, these homemade pumpkin scones are topped with a simple sweet glaze for the perfect fall treat.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick/113g), cubed and frozen
  • 2 1/4 cups all-purpose flour (270g)
  • 1/4 cup granulated sugar (50g)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup pumpkin purée (122g)
  • 1/2 cup heavy cream, plus more for brushing
  • 1/4 cup light brown sugar (55g)
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar (180g) for glaze
  • 2 tablespoons milk for glaze

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the butter into small cubes and freeze for 10 minutes while you prepare the other ingredients.
  3. In a large bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, cinnamon, salt, and baking soda.
  4. In a separate bowl, whisk together the pumpkin purée, heavy cream, brown sugar, egg, and vanilla extract until smooth.
  5. Toss the frozen butter cubes in the flour mixture to coat. Use a pastry blender or your fingers to cut the butter into the flour until the pieces are the size of peas.
  6. Fold the wet pumpkin mixture into the dry flour mixture until just moistened and no large flour pockets remain. Do not overmix.
  7. Turn the dough out onto a well-floured surface. With floured hands, pat the dough into an 8-inch square. Cut into quarters, then cut each quarter in half diagonally to create 8 triangles.
  8. Transfer the scones to the prepared baking sheet. For the best texture and rise, freeze the shaped scones for 20 to 30 minutes.
  9. Brush the tops of the chilled scones lightly with heavy cream.
  10. Bake for 20 minutes for softer scones, or up to 25 minutes for crisper, denser scones, until the edges and tops are golden brown.
  11. Transfer the baked scones to a wire rack to cool while you prepare the glaze.
  12. To make the glaze, sift the powdered sugar into a bowl and whisk in the milk until smooth. Add a little more milk if a thinner glaze is desired.
  13. Spread the glaze over the tops of the warm scones using the back of a spoon. Let cool for about 30 minutes until the glaze is set.

Find it online: https://sweetcraftrecipes.com/pumpkin-scones-recipe/