Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/3 cup packed brown sugar
- 2 tbsp white sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and diced
- 1/2 cup chilled pumpkin puree
- 1/4 cup cold milk
- 1 cold egg
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 to 3 tbsp heavy cream
- 1 tbsp powdered sugar
- 1/4 tsp pumpkin puree
- 1/4 tsp pumpkin pie spice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat; set it aside.
- In a medium bowl, whisk together the chilled pumpkin puree, cold milk, cold egg, and vanilla extract until smooth. Chill the wet mixture in the fridge while you prepare the dry ingredients.
- In a separate large bowl, combine the all-purpose flour, packed brown sugar, white sugar, ground cinnamon, ground cloves, ground ginger, ground nutmeg, baking soda, baking powder, and salt; stir until evenly mixed.
- Add the cold, diced unsalted butter to the dry mixture and use a pastry cutter or your hands to work the butter in until the mixture resembles coarse crumbs, keeping the butter cold for flakiness.
- Make a well in the center of the dry ingredients and pour in the chilled pumpkin mixture; gently mix with a rubber spatula until a soft dough forms, avoiding overmixing.
- Turn the dough onto a lightly floured surface and fold it over itself 2 to 3 times with a pastry scraper until most flour is incorporated, then shape into an 8 by 5 inch rectangle about 1 inch thick.
- With a sharp knife, cut the dough into 6 squares and place them on the prepared baking sheet.
- Bake the scones for 17 to 18 minutes until risen and lightly golden, then let them rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- While the scones cool, whisk together 1 cup powdered sugar and 2 tablespoons heavy cream until smooth, adding up to 1/2 tablespoon more heavy cream if needed for a spreadable glaze.
- Take 1 tablespoon of the vanilla glaze and combine it with 1 tablespoon powdered sugar, 1/4 teaspoon pumpkin puree, and 1/4 teaspoon pumpkin pie spice in a small bowl; transfer to a small ziplock bag for piping.
- Once cool, spread 1.5 to 2 tablespoons of the vanilla glaze over each scone and let set 5 to 10 minutes, then snip the bag tip and drizzle the spiced pumpkin glaze in decorative stripes; allow glazes to firm for 15 to 20 minutes before serving.
Notes
Keep all wet ingredients cold and chill the mixed wet bowl if possible to prevent butter from softening before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg