Pumpkin season is in full swing. Though Halloween has come and gone, pumpkin-flavored sweets should be on everyone’s plate throughout the end of the year.
- 1/2 cup canned pumpkin puree
- 1 whole egg
- 1/4 cup heavy cream
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- a pinch of salt
- 1/3 cup unsalted butter, cold and cubed
- 1-1/2 cups powdered sugar
- 2-3 tablespoons heavy cream
- Preheat oven to 375°F, prepare a baking sheet with parchment paper or a baking mat, then set aside.
- In a medium-sized bowl, mix pumpkin puree, egg, and heavy cream with a fork. Set aside.
- In a separate bowl, whisk together flour, sugar, baking powder, and spices.
- Add the diced cold butter into the bowl with the flour mixture. Using your hands, pick up a handful of the flour mixture, rub between your fingers in one motion, creating a thin sheet. Continue until all of the butter is in sheets throughout the mixture.
- Pour the pumpkin mixture into the flour mixture, then mix very gently with a rubber spatula until about halfway combined.
- Dump out the half-mixed dough onto a floured work surface. Using your hands, pick up half of the dough and fold over the other half. Continue working the dough in this folding motion, until flour is almost incorporated. Do this very gently. As you are folding, shape into a disc that is about 2 inches in thickness.
- Slice the dough round into 8 triangular pieces and place onto prepared baking sheet.
- Bake for about 20-22 minutes until the scones have puffed up and are firm.
- Let the scones cool on the baking sheet for a few minutes, then remove to wire rack to cool completely.
- In the meantime, make the glaze. Whisk powdered sugar and heavy cream. Dip the top of each scone into the glaze and return to wire rack to allow glaze to harden.
- With remaining glaze, add a pinch of cinnamon, nutmeg, ginger, clove, and allspice, then whisk. With a spoon drizzle spiced glaze over the top of each scone. Allow to glaze to harden completely, then enjoy!
pumpkin spice scones
Pour the pumpkin mixture into the flour mixture, then mix very gently with a rubber spatula until about halfway combined.
Dump out the half-mixed dough onto a floured work surface. Using your hands, pick up half of the dough and fold over the other half. Continue working the dough in this folding motion, until flour is almost incorporated. Do this very gently. As you are folding, shape into a disc that is about 2 inches in thickness.
Slice the dough round into 8 triangular pieces.
Place onto prepared baking sheet with either a baking mat or a baking sheet lined with parchment paper.
Bake in a 375°F oven for 20-22 minutes or until the scones are firm to the touch and slightly browned. Let scones cool for a few minutes on baking sheet, and then let cool completely on wire rack.
Once cooled, in a medium-sized bowl combine 1-1/2 cups powdered sugar and 3 tablespoons heavy cream. Whisk until smooth, then dip the tops of each scone into the glaze. Let harden slightly.
With the remaining glaze, add a pinch of each of the spices used in the dough, then whisk. Drizzle the spiced glaze with a spoon over the top of each scone.
Once the glaze has hardened, enjoy!