Perfect for a fall morning with a cup of coffee, these golden-orange scones are packed with pumpkin flavor and heavily spiced with cinnamon, ginger, cloves and nutmeg. They’re incredibly tender and moist — almost like pumpkin bread in scone form. The spiced pumpkin glaze is the finishing touch: it adds just the right amount of sweetness (the scones themselves aren’t overly sweet), enhances the pumpkin flavor and looks pretty.
If you look at the recipe, the ingredient list looks long but that’s only because many of the ingredients are repeated in the glaze. I assure you, these scones are quick and easy to make with ingredients you probably have on hand.
To begin, whisk together the pumpkin, heavy cream, egg, molasses and vanilla in a medium bowl, and then set aside.
Combine the flour, brown sugar, baking powder, baking soda, salt and spices in the bowl of a food processor.
Pulse until evenly combined.
Add the chunks of cold butter.
And pulse until the mixture resembles coarse meal with some pea-size chunks of butter within.
Add the pumpkin mixture.
And pulse until the dough comes together. It will be sticky, and you should still be able to see some chunks of butter.
Dump the dough onto a lightly floured work surface, then dust the top of the dough with flour.
Gently knead the dough into a smooth ball, then divide in half.
Form each half into 5-inch circles, about 3/4-inch thick.
Cut each circle into six wedges and place on parchment lined baking sheet.
Bake for 12-15 minutes, or until golden.
Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Meanwhile, make the glaze by combining the Confectioners’ sugar, pumpkin purée and spices in a small bowl.
Whisk until no lumps of sugar remain.
When the scones are cool, spread the glaze over top.
Let the glaze set for about 15 minutes, then dust with Confectioners’ sugar.
Note: This scone portion of this recipe is based on a popular copycat recipe for Starbucks’ pumpkin scones that’s all over the Internet, but I’ve changed the process a bit and put my own spin on it. The Starbucks’ version has two thin glazes: plain and pumpkin. This version has a single thick pumpkin glaze, which is easier to make and packs more pumpkin flavor.
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Pumpkin Scones with Spiced Pumpkin Glaze
For the Scones
- 1/2 cup canned pumpkin (I use Libby's)
- 1 large egg
- 3 tablespoons heavy cream
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 stick (1/2 cup) cold unsalted butter
For the Glaze
- 1-1/2 cups Confectioners' sugar, plus more for dusting
- 3 tablespoons canned pumpkin purée
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses and vanilla. Set aside.
- In the bowl of a food processor fitted with the blade attachment, combine the flour, dark brown sugar, baking powder, baking soda, salt and spices. Process for about 20 seconds to combine; be sure no lumps of brown sugar remain.
- Cut the cold butter into 1/2-inch chunks. Add to the food processor and pulse until the mixture resembles coarse meal -- it should look unevenly crumbly with some pea-size chunks of butter within. Add the pumpkin mixture and pulse just until the mixture comes together. The dough will be very sticky, and you should still be able to see some pea-size clumps of butter.
- Lightly flour a countertop or work surface. Dump the sticky scone dough onto the floured surface and dust the top lightly with more flour. Using your hands, gently knead the dough until it comes together into a smooth ball. Divide the dough in half. Dust your work surface with flour again and form each half into a 5-inch circle, about 3/4-inch thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges (cut each circle in half, then cut each half into thirds). If the dough starts to stick to the knife, dust the knife with more flour. Place the wedges on the prepared baking sheet.
- Bake the scones for 12-15 minutes. To see if they are done, peek at the bottoms; they should be slightly browned but not burnt. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Meanwhile, make the glaze. Whisk all of the ingredients together in a small bowl until well combined with no lumps of sugar.
- When the scones are cool, use a butter knife to spread and swirl the glaze evenly over top. Wait about 15 minutes for the glaze to set, then use a fine sieve to dust with Confectioners sugar. (If you dust while the frosting is still wet, the sugar will melt.)
- Note: The scones are best served fresh on the day they are made but will keep well in a covered container for a day or two.
- Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. (For best results, glaze after defrosting.) **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.
- Serving size: 1 scone
- Calories: 261
- Fat: 10g
- Saturated fat: 6g
- Carbohydrates: 41g
- Sugar: 23g
- Fiber: 1g
- Protein: 3g
- Sodium: 193mg
- Cholesterol: 41mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.