better than coffee shop glazed pumpkin scones
By coffee shop, I mean one that rhymes with Par Chucks.
I think the world considers the first day of fall, rather than the actual late September date, as the day of Starbucks pumpkin launch. People ask about the release of the flavored gourd as early as June or July (people very confidently order a PSL during those months too.) I’m pretty sure last year the stores ran out of scones in early October and never got them back. That’s how ridiculously popular the spiced treats prove to be.
I could not resist creating my own batch, even though it’s only August 30. Today is pumpkin launch day and I had to one-up the big chain with a version that’s softer, spicier, and more festive. I guess we can call it FMG Pumpkin Launch Day, too. I don’t intend to go apeshit with fall recipes quite yet, but I felt it fitting to say hello to the upcoming season with a big batch of scones.
Because yes, I’m as big a pumpkin ho as much of the rest of the US.
I just love these scones. They aren’t obnoxiously sweet, are flavored with a perfect proportion of cinnamon and spice, and the glazes on top reiterate the kicky autumn taste bonanza without overpowering the body of the biscuit. They’re also adorable. Look at them. Look real hard at them.
Bonus? You can reheat them gently at home, too, for a nice warm treat. Don’t ask your Starbucks barista to do that, they quite literally aren’t allowed since it might make the oven burst into flames.
To the Tone of the Scone
While I stand here – flamigo-style, on one leg, as I do – I’m burning a new vanilla pumpkin candle while writing about pumpkin scones. What a day.
Scone dough is much like buttermilk biscuit dough, except we use heavy cream in these and a big hit of pumpkiny goodness. I have seen scones use buttermilk before, but I found the texture more pleasing with cream.
The dough is simple, so don’t be intimidated. First, mix up the dry ingredients, then cut in very cold grated butter. Grated butter is far easier to work with than cubed, and the baked scones receive a beautiful lift when the pieces are much finer and more thoroughly distributed. The key here is that it’s chilled real well. Chillier than my heart. Some freeze the tendrils, which is great too, but I do find refrigerating them for at least an hour before making the scones is apt. Perhaps do it the night before you plan to bake, if that is your intended route.
Next, stir in the pumpkin puree (it will be clumpy, that’s okay). Stream in the cold heavy cream, stirring with a wooden spoon. I usually abandon the spoon and begin working the dough with my hands. You want to form a nice, soft, cohesive ball, but the dough shouldn’t be sticky. The word “shaggy” is often used. If the ball falls apart, inflate it. No, kidding. Add a touch more cream until it comes together, no more than a tablespoon.
Drop the ball onto a floured surface and pat into a 1-inch thick square. Or, a circle, if you want triangular scones. I kept things authentic with rectangular scones, since Shmerberks’ are that shape. Cut out 9 larger scones or 12 minute scones.
Set the scones onto a parchment lined baking sheet. Chill about 20 minutes. This is important to creating crisp exteriors, soft interiors, and good height.
Glazed and Bemused
I dunno.
Before baking, brush the scones with a little heavy cream. Pop in the oven until golden and firm. A little give is okay when tapped with a finger, but they should not be mushy.
Cool the scones on a wire rack. Then, get glazing.
The base glaze is a simple vanilla adornment. Powdered sugar, vanilla extract, and a touch of heavy cream. Spoon it onto each scone to cover the tops.
Let that first glaze harden a bit, then get to the second one. I infused the pumpkin spice with a bit of bourbon because I will not not add bourbon if I see the chance. You don’t need to do this, however, and can easily sub the bourbon with a bit more heavy cream to get the right texture.
Speaking of texture…both glazes should be relatively thick. Spreadable, but not runny or paper-thin. A bit should drip off a spoon but it should not blurb back into the bowl like a snotty nose. If that happens, add a tablespoon more of powdered sugar at a time until it thickens up.
I pipe the pumpkin glaze on with a ziptop bag of which I’ve snipped a corner off. I’m no expert Peter Piper, and if you aren’t either, don’t sweat it. We can’t all be perfect bakers from the get-go. The important part is how amazing they taste.
These guys hold up pretty well at room temperature, but I would not recommend stacking them lest you ruin the patterns you’ve created with the icing. Make sure you keep them covered, whether they’re on your counter or in the fridge. I reheat one with a gentle microwave for about 15-20 seconds, not much longer since I don’t want the icing to melt.
I will never pass up a scone with a cup of hot coffee, especially when it’s chillier outside and I’ve thrown on a hoodie in the middle of the day. Nothing better. If you’re super eager for fall, these are a wonderful start to your culinary entourage.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
better than coffee shop glazed pumpkin scones
Ingredients
- 2 cups all purpose flour
- 1/3 cup dark brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1 stick salted butter, grated and very cold
- 1/2 cup pumpkin puree
- 1/4 cup heavy whipping cream
vanilla glaze
- 1 cup powdered sugar
- 2 tbsp heavy whipping cream
- 2 tsp vanilla extract
bourbon pumpkin spice glaze
- 1 cup powdered sugar
- 2 tbsp pumpkin puree
- 1 tbsp bourbon (optional)
- 1 tbsp heavy whipping cream
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- In a large bowl, whisk together the flour, brown sugar, cinnamon, ginger, cloves, nutmeg, baking powder, and salt. Using a pastry cutter or your fingers, work in the cold butter until pieces no larger than a pea remain. Stir in the pumpkin puree, then stream in the heavy cream and stir (using a wooden spoon and/or your hands) until the dough comes together to form a cohesive ball. If it seems too dry, add 1 tablespoon more of cream.
- Flour a clean work surface. Pat the dough ball into a 1-inch thick square. Cut out 9 rectangles. Set onto the baking sheet and transfer to the fridge to chill for 20 minutes.
- When ready to bake, remove the scones from the fridge and brush with additional heavy cream. Bake 16-20 minutes until slightly golden on top and no longer squishy. Transfer to a wire rack to cool.
- Whisk together the ingredients for the vanilla glaze. If needed, add an additional 1 tsp cream at a time to thin. The glaze should be fairly thick. Think a slow drip off the spoon.
- For the pumpkin glaze, whisk together the powdered sugar, pumpkin puree, cream, bourbon (if using), cinnamon, ginger, and cloves until smooth. If needed, add an additional teaspoon of cream to thin.
- Using a spoon or offset spatula, spread a dollop of the vanilla glaze over each scone. Let set 10 minutes.
- Snip the corner of a ziptop bag and scoop the pumpkin glaze into the bag. Pipe streaks down each scone. You may not use all of the glaze.
- Enjoy with coffee or tea!
