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🧁 Yield: 8 scones
⏱️ Total time: 35–40 minutes
🍂 Scone Ingredients
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 6 tbsp (85g) cold unsalted butter, cut into cubes
- ½ cup (120g) canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup (80ml) heavy cream or buttermilk
- ⅓ cup (65g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
✨ Spiced Glaze Ingredients
Vanilla Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp milk or cream
- ½ tsp vanilla extract
Spiced Glaze:
- ¾ cup (90g) powdered sugar
- 1 tbsp milk
- ¼ tsp cinnamon
- Pinch of nutmeg, cloves, and ginger
🥣 Instructions
1. Preheat & Prep
- Preheat oven to 400°F (200°C).
- Line a baking tray with parchment paper.
2. Mix Dry Ingredients
- In a large bowl, whisk flour, baking powder, baking soda, salt, and spices.
3. Cut in Butter
- Add cold butter cubes. Use a pastry cutter or fingers to rub in until the mixture resembles coarse crumbs.
4. Mix Wet Ingredients
- In another bowl, whisk pumpkin, cream, brown sugar, egg, and vanilla.
5. Combine
- Add wet mixture to dry ingredients. Mix until a soft dough forms (don’t overwork).
- If sticky, lightly flour your hands.
6. Shape & Cut
- Pat dough into a circle about 1 inch thick.
- Cut into 8 wedges and place on baking sheet, slightly apart.
7. Bake
- Bake for 15–18 minutes, until golden and a toothpick comes out clean.
- Cool on wire rack.
🍥 Glaze the Scones
- Drizzle vanilla glaze over cooled scones. Let set for 5–10 minutes.
- Then drizzle spiced glaze in a zig-zag pattern over the vanilla glaze. Let it fully set.
✅ Tips:
- For extra flaky scones, chill shaped scones for 15 minutes before baking.
- Use cold butter and don’t overmix the dough.
- Store leftovers at room temp for 2 days or refrigerate for up to 4–5 days.
