Pumpkin Scones with Spiced Glaze

I had some leftover pumpkin puree from the pumpkin muffins my son and I recently made, so I wanted to make some pumpkin scones with spiced glaze. I found a delicious-looking pumpkin scone recipe on a blog called Pennies on a Platter. These glazed pumpkin scones were very simple to make, and we all LOVED them.

Pumpkin Scones with Spiced Glaze

Ingredients:

• 2 cups of flour
• 7 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp fresh nutmeg, grated
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• 6 tbsp unsalted cold butter, chopped
• ½ cup canned pumpkin
• 4 tbsp half and half (divided)
• 1 large egg
• 1 tsp vanilla

Spiced Glaze:

• 1 cup of powdered sugar
• 2 tbsp milk
• ½ tsp vanilla
• ½ tsp ground cinnamon
• ¼ tsp fresh nutmeg, grated
• ⅛ tsp ground ginger
• ⅛ tsp ground cloves

How to Make Pumpkin Scones with Spiced Glaze

Prepare the scones by mixing the dry ingredients in a bowl. Use a pastry blender to cut in the butter until the mixture is crumbly.

In another bowl, whisk the pumpkin, 3 tablespoons of half and half, the egg, and vanilla.

Slowly add the dry mixture and mix until just combined. Don’t over-mix the batter.

Form a ball and place it on a lightly floured surface. Flatten the ball into a rectangle about 1 inch thick.

Cut the rectangle into four squares, then cut each square diagonally in half to form a triangle.

Place the triangles onto the baking sheet lined with parchment paper.

Brush the top of each scone with the last tablespoon of half and half.

Bake for 14-16 minutes or until golden brown. Let them cool on a wire cooling rack.

Prepare the spiced glaze by whisking the powdered sugar, milk, vanilla, cinnamon, nutmeg, ginger, and cloves until smooth and creamy.

Once the scones have cooled, drizzle each scone with the glaze, then serve immediately. Enjoy.

Pumpkin Scones with Spiced Glaze

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Prep Time: 15 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 31 minutes minutes

Course: Breakfast

Cuisine: American

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Pastry Blender
• Wire Cooling Rack

Ingredients

Scones:

• 2 cups of flour
• 7 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp fresh nutmeg grated
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• 6 tbsp unsalted very cold butter chopped
• ½ cup canned pumpkin
• 4 tbsp half and half (very cold) (divided)
• 1 large egg
• 1 tsp vanilla

Spiced Glaze:

• 1 cup of powdered sugar
• 2 tbsp milk
• ½ tsp vanilla
• ½ tsp ground cinnamon
• ¼ tsp fresh nutmeg grated
• ⅛ tsp ground ginger
• ⅛ tsp ground cloves

Instructions

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
• Make the scones by mixing the dry ingredients in a bowl. Use a pastry blender to cut in the butter until the mixture is crumbly.
• In another bowl, whisk the pumpkin, 3 tablespoons of half and half, the egg, and vanilla.
• Slowly add the dry mixture and mix until just combined. Don't over-mix the batter.
• Form a ball and place it on a lightly floured surface. Flatten the ball into a rectangle about 1 inch thick.
• Cut the rectangle into four squares, then cut each square diagonally in half to form a triangle.
• Place the triangles onto the baking sheet lined with parchment paper.
• Brush the top of each scone with the last tablespoon of half and half.
• Bake for 14-16 minutes or until golden brown.
• Let them cool on a wire cooling rack.
• Prepare the spiced glaze by whisking the powdered sugar, milk, vanilla, cinnamon, nutmeg, ginger, and cloves until smooth and creamy.
• Once the scones have cooled, drizzle each scone with the glaze, then serve immediately. Enjoy.

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