In the Kitchen

Glazed Pumpkin Scones

November 24, 2020

These Glazed Pumpkin Scones are beautiful and delicious, pumpkin puree keeps them moist, and they get topped with two different glazes, for a pretty finish.2 Glazed Pumpkin SconesIn a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cloves, ginger, nutmeg, baking soda and salt. Use a pastry blender to cut butter into dry ingredients until mixture resembles coarse meal. In a small bowl, whisk together the pumpkin puree, egg, milk and vanilla. Add to the dry ingredients; mix just until combined.3 Glazed Pumpkin SconesDump mixture out onto the parchment paper and shape into an 8-inch round, about 1/2-inch tall. Use a flour-dusted knife to cut into 8 even wedges. Space evenly on the baking sheet. Bake for 12 – 15 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes. 4 Glazed Pumpkin SconesWhile scones are cooling, make the glazes. In a small bowl, whisk together the powdered sugar and milk for the white glaze. In a separate bowl, whisk together the powdered sugar, milk, cinnamon, cloves, ginger, and nutmeg to make the spiced glaze.

Spoon white glaze over the scones and let sit for 5 minutes or until set. Drizzle on the spiced glaze and let it set for 5 minutes.  5 Glazed Pumpkin Scones

Glazed Pumpkin Scones 
Makes 8

2 cups flour 
1/3 cup brown sugar 
1 teaspoon baking powder 
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon baking soda
¼ teaspoon kosher salt
1 stick unsalted butter, cold and cubed 
½ cup pumpkin puree 
1 egg 
3 tablespoons milk 
1 teaspoon vanilla 

White Glaze 
1 ¼ cups powdered sugar 
2 tablespoons milk

Spiced Glaze
1 cup powdered sugar 
¼ teaspoon ground cinnamon 
1/8 teaspoon ground cloves 
1/8 teaspoon ground ginger 
Pinch nutmeg 
1 ½ tablespoons milk

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cloves, ginger, nutmeg, baking soda and salt. Use a pastry blender to cut butter into dry ingredients until mixture resembles coarse meal.

In a small bowl, whisk together the pumpkin puree, egg, milk and vanilla. Add to the dry ingredients; mix just until combined.

Dump mixture out onto the parchment paper and shape into an 8-inch round, about 1/2-inch tall. Use a flour-dusted knife to cut into 8 even wedges. Space evenly on the baking sheet. Bake for 12 – 15 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes.

While scones are cooling, make the glazes. In a small bowl, whisk together the powdered sugar and milk for the white glaze. In a separate bowl, whisk together the powdered sugar, milk, cinnamon, cloves, ginger, and nutmeg to make the spiced glaze.

Spoon white glaze over the scones and let sit for 5 minutes or until set. Drizzle on the spiced glaze and let it set for 5 minutes.

print-btn-1

Print This Page

No Comments

    Leave a Reply