Pumpkin scones are one of my all time favorite breakfast treats. It’s funny how before two years ago I refused to touch anything with the word pumpkin in it and now I’m realizing how delicious that magic ingredient can be! I’ve been wanting to make these scones again for months and finally decided last weekend was the time to do it.
As usual, I had my little helpers. I would appreciate their help a lot more if they weren’t constantly screaming over whose turn it was to put the ingredient in, ripping things out of my hands and causing gigantic messes over and over again.
Scones are a lot easier to make than a lot of people think. These are no exception. First you mix half of a can of pumpkin, 1 egg, and 3 tablespoons of milk in a smaller bowl. In your mixing bowl combine 2 cups of flour, 1/4 cup plus 3 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1/2 teaspoon each of cinnamon and nutmeg, and 1/4 teaspoon each of cloves and ginger (or you can simplify and use 1 1/2 teaspoons of pumpkin pie spice mix). Next cube 6 tablespoons of butter and mix in with dry ingredients until coarse crumbs form. I used to always make scones in my food processor because it was so fast and easy, but I hate cleaning it and have found that it works just as well in a regular mixer.
Next add in the wet ingredients and gently mix. I couldn’t believe Shepard wanted to lick the spatula after the first taste, but he loved it.
I have a scone pan so the final step is pretty easy. If you don’t have a scone pan you can simply form a thick round with the dough and slice it into eight slices, separating each slightly on the pan. Bake at 425 degrees for 15-20 minutes and they’ll look like this! They’re a little plain on their own so you’ll want to make this double glaze to finish them off.
For a simple glaze simply mix 1 cup plus 1 tablespoon of powdered sugar with 2 tablespoons of milk. Stir until smooth and pour over scones.
They’re pretty good with just one glaze, but the second glaze really adds dimension to the taste.
Make a second glaze with 1 cup plus 3 tablespoons of of powdered sugar, 2 tablespoons of milk, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg, and a pinch of cloves and ginger. Stir and drizzle over scones.
And this is what you get! I usually glaze them on a plate so you can scoop up some of the extra glaze when you pick up your scone. They’d probably look a lot fancier if I had done it over a cookie rack. Oh well!
Delicious pumpkin scones – give them a try!
Pumpkin Scones
Scones:
- 2 cups all purpose flour
- 1/4 cup plus 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 6 tablespoons cold butter, cut into 1-inch cubes
- 1/2 cup canned pumpkin
- 3 tablespoons milk
- 1 large egg
Powdered Sugar Glaze:
- 1 cup plus 1 tablespoon powdered sugar
- 2 tablespoons milk
Spiced Powdered Sugar Glaze:
- 1 cup plus 3 tablespoons powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of ground ginger
- Pinch of ground cloves
In a medium bowl mix pumpkin, milk, and egg. In a larger mixing bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Cut in butter and mix until coarse crumbs form. Stir in wet ingredients. Divide into greased scone pan or form dough into a thick round on a greased baking sheet. Cut into eight slices and divide so they’re no longer touching. Bake at 425 degrees for 15-20 minutes.
Let rest for ten minutes and make powdered sugar glaze. Pour over scones and let rest until glaze hardens. Make spiced glaze and drizzle over scones. Eat and enjoy!
