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Recipe : Pumpkin Scones with Spiced Glaze

Pumpkin is a must for this time of year, whether it is decorating with it or eating it. However, when it comes to eating it, most people resort to the traditional pumpkin pie. No offense to the pie, but it has been done to death. It’s time for something new on the menu that involves the pumpkin without the pie. With this pumpkin scone recipe, you can achieve exactly that. This recipe includes the traditional ingredients of fall (like nutmeg, cinnamon, and pumpkin) with a fun little twist. These delicious scones are a fabulous Halloween or Thanksgiving breakfast item to make for family and friends (unless you accidentally eat them all by yourself). Click below to start your next Autumn inspired dessert.

SCONE INGREDIENTS:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 5-6 tablespoons butter, cold, cut into 1 inch chunks
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup canned pumpkin puree
  • 3/4 cup heavy cream (or 1 cup)

GLAZE INGREDIENTS:

  • 1 cup 3 tablespoons powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • pinch of ginger
  • pinch of clove

SCONE DIRECTIONS:

  1. Preheat the oven to 400 degrees F.
  2. Sift together the dry ingredients; the flour, baking powder, salt, sugar, cinnamon, nutmeg, cloves, and ginger.
  3. Using two forks, cut the butter to coat the pieces with the flour.  The mixture should look like crumbs.
  4. Whisk together pumpkin and heavy cream. Fold wet ingredients into dry, until it forms a ball of dough. Be careful not to overwork the dough.
  5. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in half, then cut the pieces in half again, giving you 4 (3 inch) squares. Note: the dough will be pretty sticky. You just need to be patient and work with it.
  6. Cut the squares in half on a diagonal to create the classic scone triangle shape.
  7. Place the scones on a cookie sheet lined with parchment paper. Then, brush the tops with heavy cream.
  8. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

GLAZE DIRECTIONS:

  1. Mix powdered sugar, spices and milk together until smooth.
  2. When scones are cool, use a butter knife to spread glaze over the top of each scone.
  3. Serve away!

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