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Pumpkin Scones

adapted from The Shoebox Kitchen

Ingredients

For the scones:

  • 2 cups all purpose flour
  • cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 6 tablespoons cold butter
  • ½ cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk

For the cinnamon glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ¼ teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 425F. Line a baking sheet with parchment paper.
  2. Whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Cut the butter into small pieces (or use a grater to grate the butter) and cut it into the flour mixture with a pastry cutter or 2 knives. Set aside.
  3. In a separate bowl, whisk together pumpkin, half and half, and egg.
  4. Fold the wet ingredients into the dry ingredients until just combined. Turn out onto a lightly floured surface. Divide the dough into 2 and press (or roll) one piece into about a 12 x 4 x 1 rectangle. Use a pizza cutter or sharp knife to cut the dough into triangles.
  5. Transfer to the prepared pan and bake in preheated oven for 15-18 minutes, or until light brown. Remove to a cooling rack and cool completely before glazing.

To make the glaze:

  1. Whisk together the powdered sugar and milk. Use a pastry brush to to glaze the tops of the scones. Let the glaze firm up before you add the cinnamon glaze

To make the cinnamon glaze:

  1. Whisk together the powdered sugar, milk, and cinnamon. Use the whisk the drizzle the glaze over the tops of the scones. Let this glaze firm up before serving.