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To Die for 
Pumpkin Scones  

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To Die for  Pumpkin Scones

Published on January 23, 2021
Debbie Macomber avatar link
Cook Time: 45 minutes
Serving Size: 8 servings
Glazed Pumpkin Scones
    Makes 8
        2 cups flour
          1/3 cup brown sugar
            1 teaspoon baking powder
              1 teaspoon ground cinnamon
                ½ teaspoon ground cloves
                  ½ teaspoon ground ginger
                    ½ teaspoon ground nutmeg
                      ½ teaspoon baking soda
                        ¼ teaspoon kosher salt
                          1 stick unsalted butter, cold and cubed
                            ½ cup pumpkin puree
                              1 egg
                                3 tablespoons milk
                                  1 teaspoon vanilla
                                      White Glaze
                                        1 ¼ cups powdered sugar
                                          2 tablespoons milk
                                              Spiced Glaze
                                                1 cup powdered sugar
                                                  ¼ teaspoon ground cinnamon
                                                    1/8 teaspoon ground cloves
                                                      1/8 teaspoon ground ginger
                                                        Pinch nutmeg
                                                          1 ½ tablespoons milk
                                                              Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
                                                                In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cloves, ginger, nutmeg, baking soda and salt. Use a pastry blender to cut butter into dry ingredients until mixture resembles coarse meal.
                                                                  In a small bowl, whisk together the pumpkin puree, egg, milk and vanilla. Add to the dry ingredients; mix just until combined.
                                                                    Dump mixture out onto the parchment paper and shape into an 8-inch round, about 1/2-inch tall. Use a flour-dusted knife to cut into 8 even wedges. Space evenly on the baking sheet. Bake for 12 – 15 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
                                                                      While scones are cooling, make the glazes. In a small bowl, whisk together the powdered sugar and milk for the white glaze. In a separate bowl, whisk together the powdered sugar, milk, cinnamon, cloves, ginger, and nutmeg to make the spiced glaze.
                                                                        Spoon white glaze over the scones and let sit for 5 minutes or until set. Drizzle on the spiced glaze and let it set for 5 minutes.


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