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Pumpkin Scones with Spiced Glaze

Pumpkin Scones with Spiced Glaze

It's Fall product launch week and we are in full swing Fall mode over here! We had our super fun Fall photoshoot day last week and I whipped up some super yummy Fall treats for styling (and snack breaks, of course). One of my very favorites were these pumpkin scones. 

What I love about scones is that they are so easy to make. You can whip these up for a super yummy Fall breakfast that pairs perfectly with a hot cup of coffee. These pumpkin scones have all of the Fall spices you love and they are topped with regular glaze as well as a delicious spiced glaze that includes some cinnamon, nutmeg, and cloves. Holy tastebuds is it good, y'all! These also keep pretty well so you can enjoy them for a few mornings in a row. Just store them in an air-tight container for up to three days!

Now, go make yourself some of these delicious pumpkin scones, grab a hot cup of coffee in your favorite CFL mug, and make a wish that Fall weather comes ASAP!

PUMPKIN SCONES WITH SPICED GLAZE

INGREDIENTS:

  • 2 cups all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons unsalted butter - cold, cut into cubes
  • 1/2 cup pumpkin pureé
  • 3 tablespoons milk
  • 1 large egg
  • 1 teaspoon vanilla extract

Regular Glaze

  • 1 cup + 2 tablespoons powdered sugar
  • 2 tablespoons milk

Spiced Glaze

  • 1 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • pinch cloves
  • pinch nutmeg
  • 1 tablespoon milk

DIRECTIONS: 

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper, set aside. 
  2. In a large bowl whisk the flour, brown sugar, cinnamon, baking powder, salt, nutmeg, cloves, and ginger. Cut in the butter using a pastry blender or fork. Work it until the butter is no larger than the size of peas. It will resemble a crumble. Set aside.
  3. In a medium sized bowl add the pumpkin, milk, egg, and vanilla. Whisk until smooth. 
  4. Using a spatula, fold the wet ingredients into the dry ingredients. Turn out the mixture onto a clean work surface and knead until everything is evenly combined. The dough will be fairly sticky.
  5. Pat the dough into an 8 inch circle. Cut into 8 equal triangles. 
  6. Place scones on the prepared baking sheet. Bake for 15-17 minutes, or until lightly golden brown. Remove from oven and allow to cool for 20 minutes before glazing.

Glaze

  1. Make the glazes by combining them in 2 separate bowls. Whisk to combine the ingredients.
  2. Use a spoon to drizzle the glazes over each scone and ENJOY!

 

*recipe from Salt & Baker