Pumpkin Scones with Spiced Glaze
For the Scones:
- 2 cups (260 g) all-purpose flour
- 7 tablespoons (87 g) granulated 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 (85 g) cold butter, cut into small cubes
- ½ cup (114 g) canned pumpkin
- 3 tablespoons (45 ml) half-and-half, can substitute heavy cream
- 1 large egg
For the Powdered Sugar Glaze:
- 1 cup (121 g) + 1 tablespoon powdered sugar
- 2 tablespoons (30 ml) milk
For the Spiced Glaze:
- 1 cup (135 g) + 3 tablespoons powdered sugar
- 2 tablespoons milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch ground ginger
- Pinch ground cloves
-
Make the Scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
-
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or fork), cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.
-
In a medium bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined.
-
Pat the dough into a 7-inch circle. Cut the round of dough into 8 equal triangles. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, or until lightly browned on top. Cool completely before glazing.
-
Make the Powdered Sugar Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Use a pastry brush to spread the glaze over the top of each scone. Allow to set (about 15 minutes) before proceeding with the spiced glaze.
-
For the Spiced Glaze: In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, drizzle the glaze over each scone and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a splash of milk at a time to thin it out just enough to drizzle.) Leftover scones can be stored in an airtight container at room temperature for up to 3 days.
- Canned Pumpkin – Be sure to use “pumpkin puree”, which is simply pumpkin with nothing else added. Do NOT use pumpkin pie filling, which also includes sugar and other spices.
- Spices – These scones use a combination of cinnamon, nutmeg, cloves, and ginger. I love this specific combo (in these quantities) for the flavor, but you can also substitute 1½ teaspoons pumpkin pie spice for these spices.
- Half and Half – This is a dairy product sold in the United States that is essentially part heavy cream, part whole milk. If you do not have it, you can substitute heavy cream.
- Spiced Glaze Flavoring – The spiced glaze in the Starbucks pumpkin scones is pumpkin-flavored; to achieve the same flavor, you could use a splash of pumpkin pie extract.
- For Flaky Layers – Be sure to not overwork the dough when combining the wet and dry ingredients; fold them together then gently knead the dough just until it all comes together. Being too hard or rough with the dough will lead to flatter, tougher scones.
- Storage: The pumpkin scones can be stored at room temperature in an airtight container for up to 5 days.
- To Freeze: These freeze beautifully! Once the glaze has been set, wrap each scone individually in plastic wrap, then place in a freezer-safe ziploc bag. Thaw at room temperature and enjoy!
Nutritional values are based on one scone
Calories: 375kcal, Carbohydrates: 67g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 45mg, Sodium: 237mg, Potassium: 241mg, Fiber: 1g, Sugar: 40g, Vitamin A: 2695IU, Vitamin C: 0.7mg, Calcium: 98mg, Iron: 1.9mg
