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Pumpkin scones, covered with white glaze and stripes of orange glaze.

Pumpkin Scones

Course: Dessert
Cuisine: American
Keyword: pumpkin scones
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 8 scones
Calories: 441kcal
Author: Victor
Print Recipe

Ingredients

Scone

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter partially frozen
  • 2/3 cup pumpkin puree canned; chilled
  • 1/4 cup buttermilk
  • 1/3 cup packed light-brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp cardamom
  • 1/8 tsp ground cloves
  • 1 large egg
  • 2 tsp vanilla extract
  • 3 Tbsp honey or corn syrup
  • 1 Tbsp heavy cream

Glaze

  • 1 cup powdered sugar
  • 2 Tbsp heavy cream

Pumpkin Icing

  • 3/4 cup powdered sugar
  • 1 Tbsp pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1 Tbsp heavy cream

Instructions

  • Preheat oven to 425 degrees.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, nutmeg, ginger, cloves, and brown sugar. Shred the butter on a coarse cheese grater and mix in.
  • In a separate bowl, whisk together the pumpkin puree, buttermilk, egg, vanilla extract and honey. Add to the flour mixture and mix with a wooden spoon to incorporate. You may have to gently knead the dough to make it come together.
  • Turn the dough over on a lightly floured work surface. Roll the dough out into an 8-inch disk and cut into 8 equal wedges.
  • Transfer the wedges onto a parchment paper-lined baking sheet. Brush tops with one tablespoon of heavy cream, then bake for 13 - 15 minutes or until tops are golden brown and a toothpick inserted into the center comes out clean.
  • Transfer the scones to a cooling rack and chill for 10 minutes before glazing.
  • In a small bowl, whisk together powdered sugar and heavy cream, then use the mixture to glaze the scones. Let the glaze set.
  • In the same bowl, whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and the heavy cream. Drizzle the mixture over the scones. Let set at room temperature then serve.

Nutrition

Calories: 441kcal | Carbohydrates: 71g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 240mg | Potassium: 215mg | Fiber: 2g | Sugar: 38g | Vitamin A: 3976IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg