Pumpkin Spice Scones

Updated: Feb 18


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'Tis the season for all things pumpkin spice. Usually I'm not the biggest fan of pumpkin spice, but I do enjoy these tasty scones with a cup of strong black coffee! These scones are wonderfully festive putting you into a fall mood. They are full of mouthwatering pumpkin pie and glazed with a nutmeg icing. The scone itself isn't sweet, but topped with a nutmeg icing that balances all the bold flavors of fall.


Used in this recipe:




Ingredients


  • 1 large egg

  • 1/4 cup milk

  • 1/2 cup pumpkin puree

  • 1 teaspoon vanilla extract

  • 1/2 cup cold unsalted butter (1 stick), cubed

  • 2 cups all-purpose flour

  • 1/3 cup brown sugar

  • 1 tablespoon baking powder

  • 1 teaspoon grounded cinnamon

  • 1/2 teaspoon grounded nutmeg

  • 1/2 teaspoon grounded cloves

Spiced Glaze

  • 1 cup powdered sugar

  • 1 teaspoon grounded cinnamon

  • 1/4 teaspoon grounded nutmeg

  • 1/4 teaspoon grounded cloves

  • 1 1/2 tablespoons milk

Glaze

  • 1 cup powdered sugar

  • 1 1/2 tablespoons milk


Instructions


  1. Preheat oven to 425*. Line a baking sheet with parchment paper, set aside.

  2. In a medium sized bowl whisk together, 1 large egg, 1/4 cup milk, 1/2 cup pumpkin puree, and 1 teaspoon vanilla extract. Set aside.


3. In a large bowl combine 2 cups all-purpose flour, 1/3 cup brown sugar, 1 tablespoon baking powder, 1 teaspoon grounded cinnamon, 1/2 teaspoon grounded nutmeg, and 1/2 teaspoon grounded cloves. Cut in the butter using a pastry blender. Work it until butter resembles a crumble.




4. Using a spatula, fold the wet ingredients into the dry until well combined.

Turn mixture onto a clean work space or a sheet of parchment paper. Pat dough forming a thick circle. Cut into 8 equal triangles. The dough will be fairly sticky, if needed oil your knife when cutting.



5. Place scones onto prepared baking sheet. Bake for 13-15 minutes, or until lightly golden brown. Remove from oven and allow scones to cool for about 10 minuted before glazing.


Glaze

  1. To make both glazes, whisk together all indigents in 2 separate bowls.

  2. Use a pastry brush to brush the spiced glaze over top of each scone.

  3. Using a spoon or a pipping bag drizzle white glaze. Let set. Enjoy.



Friendly Tip: If the glaze appears too runny add more powdered sugar and if the glaze appears too thick add more milk.


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