Pumpkin scones are such a treat for fall! I found a recipe at Food.com that I made a few changes to, and I was really happy with how they turned out! I substituted brown sugar for the granulated white sugar, used unbleached flour, and substituted Half and Half (light cream) for the milk in the glazes. I love the way they taste…the pumpkin flavor is just right…not too overpowering or spicy.
The two creamy glazes that top the scones are a yummy finishing touch! This recipe makes 6 scones, but you may want to make a double batch because they are that good…and definitely worthy of being sold at Starbucks! 🙂
Double-Glazed Pumpkin Scones
DOUBLE–GLAZED PUMPKIN SCONES by NancyC, adapted from Food.com
Makes 6 scones
2 cups all-purpose unbleached flour
7 Tablespoons packed brown sugar (or about 1/2 cup)
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons Half & Half (light cream)
1 large egg
POWDERED SUGAR GLAZE
1 cup plus 1 Tablespoon powdered sugar
2 Tablespoons Half & Half
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons Half & Half
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves
Preheat oven to 425˚F. Lightly grease a baking sheet or line with parchment paper (I used parchment paper and it worked great). Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry blender, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.
In a medium bowl, whisk together pumpkin, Half & Half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly-floured surface and form it into a 1-inch thick rectangle, about 9 inches long and 3 inches wide. Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so you have 6 triangular slices of dough (I dipped my knife in flour as I was cutting the pieces, and it definitely made the cutting easier). Place the 6 slices of dough on your prepared baking sheet. Bake at 425˚F for 14 to 16 minutes, until scones just begin to turn light brown (I baked mine for 15 minutes). Place on wire rack to cool.
While scones are cooling, make the first glaze…
POWDERED SUGAR GLAZE: Mix the powdered sugar and Half & Half together, blending until smooth.
When scones are cool, either use a brush to paint the glaze over the top of each scone, or just put a dollop of glaze on the scone with a teaspoon and use the back of the spoon to spread the glaze over the top.
As the glaze firms up, make the second glaze…
SPICED GLAZE: Combine the powdered sugar and Half & Half, blending until smooth. Then add in the spices, and blend mixture until smooth.
Drizzle this thicker glaze over each scone (I just used a teaspoon to drizzle it, but you can also use a whisk or plastic squirt bottle–whatever you find easiest). Allow the icing to dry about an hour before serving.
Recipe from NancyC | nancy-c.com
Enjoy these scones with your favorite coffee or hot tea…they’re perfect on a chilly autumn morning! Are you a fan of scones?
Sharing at Meal Plan Sunday, Weekend Potluck, Thursday Favorite Things, Grace at Home, Full Plate Thursday, Homestead Blog Hop, Wonderful Wednesday, LouLou Girls, Happiness is Homemade.
These look amazing! I’ve been craving all things pumpkin lately, and will have to give these a try…
These look fabulous, way better than what you’d get at a coffee shop. I love the spiced glaze.
Oooh delicious. I made pumpkin scones last year for thanksgiving breakfast! The glaze looks so yummy on these!
These were awesome!!!
I think our recipes started out the same. Next time I will try the brown sugar. Is it an even measurement swap?
I also had no cloves so I used pumpkin pie spice in place of all the spices.
Glad you liked the scones! 🙂 Yes, I substituted the same amount of brown sugar for the white sugar–7 Tablespoons–just make sure the brown sugar is “packed.” Substituting the Pumpkin Pie spice is a good idea, too!
Nothing is better than homemade! I’m devoting the whole month to pumpkin recipes in honor of my daughter, who passed away last year from breast cancer, because she always asked for pumpkin pie for her birthday–October 8th. Thank you for this wonderful recipe. XOXO
Perfect scones! Lovely recipe! 🙂
Kavi | Edible Entertainment
Mmmm pumpkin scones, it’s one I haven’t tried yet!
I would vote for better than Starbucks, these look awesome! Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you have a great week end and come back soon!
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