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Pumpkin Scones
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Pumpkin Scones

Servings: 0

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup brown sugar packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 cup unsalted butter cut into cubes
  • 1/2 cup pumpkin puree
  • 3 tbsp heavy cream
  • 1 tbsp molasses
  • 1 egg large
  • 2 tsp vanilla extract

Glaze

  • 1/2 cup powdered sugar
  • 1 1/2 tbsp heavy cream plus more if glaze is too thick
  • 1 tsp vanilla extract

Spiced Glaze

  • 1/2 cup powdered sugar
  • 1 tsp pumpkin spice
  • 2 tbsp heavy cream plus more if glaze is too thick

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  • Slice the butter into patties and add to the dry mixture. Using your hands, work the butter into the mixture until mostly broken down and the mixture is crumbly. Set aside.
  • In another bowl, mix the pumpkin puree, heavy cream, molasses, egg, and vanilla extract. Pour into the dry mixture and stir until combined. Don't overmix.
  • Lightly flour a surface, pour out the dough and knead it a few times. The dough will be slightly wet and that's okay. Use a rolling pin and roll into an 8" circle. Slice into 8 equal wedges. *Don't overwork the dough as it will create a softer scone. For a scone that has a light crunch on the outside, just work the dough a couple of times to bring it all together.*
  • Place 2" apart on prepared baking sheet. Bake for 15-18 minutes, or until a toothpick inserted into the middle comes out clean. Cool on baking sheet for a few minutes and move to a rack to finish cooling.
  • Once cooled, prepare the first glaze. In a small bowl, add the powered sugar, heavy cream, and vanilla. Whisk until smooth. If the mixture is too thick, continue adding heavy cream in small amounts until you reach the desired consistency. Spoon the glaze onto each scone.
  • Prepare the spiced glaze. In another bowl, add the powdered sugar, pumpkin pie spice, and heavy cream. Whisk until smooth. If the mixture is too thick, continue adding heavy cream in small amounts until you reach the desired consistency. Pour the glaze into a baggie, snip the corner and decorate in lines across the scones.
  • Note: Best served same day. Good for up to 3 days in airtight container. After the first day, the scones will soften up a bit. Taste is still wonderful! Just a little softer texture.

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