I always know it's officially Fall when I start craving all kinds of baked pumpkin goods. After making the pumpkin spice pull apart bread a couple of weeks ago, I pretty much immediately wanted more baked pumpkin goodness. Plus, I had some leftover pumpkin puree that needed to be used, so bonus!
Anyway, that's where these pumpkin spice scones come in. Adapted from this recipe, these scones were very quick & easy to throw together, yet they totally satisfied that fall baking sweet tooth. They are chock full of Fall spices and only slightly sweet, with a nice springy, moist texture - exactly what I was looking for.
Here's how you make them:
Pumpkin Spice Scones
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cardamom
- 6 Tbsp. cold butter, cut into 1-inch cubes
- 1/2 cup pumpkin puree
- 3 Tbsp. half-and-half
- 1 large egg
- 1 cup plus 3 Tbsp. powdered sugar
- 2 Tbsp. milk
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- dash of ground ginger
- dash of ground cloves
Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
In a small mixing bowl, whisk together the pumpkin, half-and-half, and egg. Set aside. In a large mixing bowl (or the bowl of your stand mixer), stir together the the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on top.
Using a pastry blender or the paddle attachment of your stand mixer on medium speed, mix the butter and dry ingredients until your reach the consistency of coarse cornmeal.
Next, fold the wet ingredients into the dry ingredients, using a spatula and then your hands to incorporate all of the flour & wet ingredients into a well formed dough ball.
On a well-floured surface, flatten and form the dough into a 12″ x 4″ x 1″ thick rectangle. Cut the rectangle in half, and then each half into halves so that there are 4 even rectangles. Cut each rectangle in half diagonally, resulting in 8 equal triangles.
Place the triangles of dough onto the parchment-lined baking sheet and bake for 15 minutes, or until light brown. Remove to a cooling rack and let cool before icing.
Make the spiced sugar glaze by mixing the milk, sugar*, and spices together until smooth. After the scones have cooled, drizzle onto the scones (putting the glaze in a small ziplock bag and snipping off the corner works well!). *Note: you may want to sift the powdered sugar before mixing the glaze - I didn't sift mine, and the glaze turned out a bit lumpy. Not a big deal, but I wish I'd sifted first :)
Wait about an hour for the glaze to dry before serving, and enjoy! These are delicious, and the perfect Fall treat!