These spiced pumpkin scones are the perfect Fall treat! They're soft, fluffy, and full of pumpkin flavor. They're also topped with a deliciously spiced glaze that makes them irresistible. If you're looking for a delicious and easy Fall recipe, then you need to try these scones!
2cupsAll-purpose Flourplus extra for your countertop
½cupBrown Sugar
½teaspoonSalt
2teaspoonsPumpkin Pie Spice
2 ½teaspoonsBaking Powder
½cupUnsalted Butterfrozen
½cupHeavy Creamplus roughly 2 tablespoons for brushing
1large Egg
1 ½teaspoonsPure Vanilla Extract
½cupPumpkin Puree
Turbinado Sugar for toppingoptional
Glaze
1cupPowdered Sugar
1teaspoonPumpkin Pie Spice
2-3tablespoonsMilk
Instructions
Preheat your oven to 400 F, and line a baking sheet with parchment paper or a silpat.
In a large bowl whisk together the all-purpose flour, brown sugar, salt, pumpkin pie spice, and baking powder. Set this aside.
Using a box grater or cheese grater to grate 1 stick of frozen unsalted butter.
Adding the grated frozen butter to the flour mixture. Using your hands or a pastry cutter mix the butter into the flour until you have pea-sized flour crumbs.
Store your flour/butter mixture in the freezer to keep cold while prepping the rest of the ingredients.
In a medium bowl add the heavy cream, egg, vanilla, and pumpkin puree. Whisk to combine.
Remove the flour mixture from the freezer. Add the cream mixture to the flour.
Mix together until combined. The mixture will be wet and crumbly. Using a wooden spoon, hand mixer, or stand mixer are all acceptable to use for this step.
Pour out onto a well-floured surface and shape into an 8-disk. Use a silicone may with measurements to make this process easier.
Using either a sharp knife or bench scraper, dip it into flour then cut the disk into 8 wedges.
Place your wedges on your prepared baking sheet. Leaving about 2 inches of space in between. Use the bench scraper to help lift the wedge onto the baking sheet.
Brush the tops with heavy cream using a silicone brush or pastry brush. At this time sprinkle the top with turbinado sugar.
While waiting for the oven to preheat, stick the baking sheet in the fridge to stay cool while you wait. 10 minutes at least.
Bake for 20-25 minutes until lightly golden and the cream has set on top.
Allow to cool for at least 10 minutes.
Add powdered sugar, pumpkin pie spice, and milk to a small bowl.
Combine until thoroughly mixed.
Dip or drizzle the glaze onto your cooled scones.
Notes
Dust your bench scraper or knife used to cut the scone dough with flour to avoid lots of sticking.Freeze your butter sticks. Use a cheese grater to make them into more manageable pieces to mix into the flour.While waiting for the oven to preheat, chill your scones before baking at least 10 minutes.Pumpkin puree contains a lot of moisture, too much for this recipe. Blotting (patting pumpkin puree dry) is a great way of removing some moisture. Pour the puree out onto a paper towel lined plate, gently spread it around, then use another paper towel to blot the top. You can then add the pumpkin to your mixing bowl.