Pumpkin Spice Scones
Scones have quickly become a favorite treat for me. I’ve tried several different recipes over the last couple of years and they’ve all turned out great. But I have to admit that these Pumpkin Spice Scones are definitely #1 on my favorite scones list.
None of the scones I’ve made have ever been this soft. Don’t get me wrong, all those other recipes are fantastic. But I was surprised when I took my first bite of one of these pumpkin scones. Surprised at how soft and moist they are. Not to mention the flavor. I’d put them right up there with pumpkin pie for favorite fall-time treats. They have a perfect blend of spices that says “Hello Fall!”
These would make a great on-the-go breakfast or an awesome treat for a party. Just be sure to make plenty because they’ll disappear like magic.
- 2 1/4 cups all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup packed light-brown sugar
- 3 Tbsp granulated sugar
- 1/2 cup butter, cold and diced into 1/2-inch pieces
- 1/2 cup + 1 tablespoon canned pumpkin puree
- 3 1/2 tablespoons buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 tablespoon half and half
- 1 cup powdered sugar
- 2-3 tablespoons half and half
- 3/4 cup powdered sugar
- 1 tablespoon pumpkin puree
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and granulated sugar until well blended. Add butter and cut in with a pastry blender until small crumbs form. Create a well in center.
- In a small bowl, whisk together pumpkin puree, buttermilk, egg, vanilla extract, and honey. Pour mixture into well in flour/butter mixture. Mix together with a spoon to get as much mixed together as you can. Then use your hands to knead in the rest of the flour mixture.
- Dust a work surface with flour then place dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
- Transfer scones to a parchment paper lined baking sheet. Brush tops with 1 tablespoon half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean.
- Transfer to a wire rack and cool 10 minutes before spreading with glaze.
- In a medium mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick and not runny). Spread glaze on scones to evenly coat tops (use all of it). Let glaze set at room temperature.
- In a small mixing bowl whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer drizzle to a small zip top bag, seal bag, cut a small tip from corner and drizzle over tops of scones. Allow icing to set.