better than coffee shop glazed pumpkin scones
Who doesn't love a pumpkin scone to mark the "start of fall"? These homemade versions are soft, simple, and 100x lovelier than anything you could spend a butt ton of money on.
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!
Notes
*For triangular scones: Work the dough into a 1-inch thick circle. Cut out 9 triangles. Proceed with remaining steps as directed.