Forget cookies, coffee cakes or muffins—scones are were its at! This delectable fall delicacy is nothing short of amazing—moist, sweet, spiced and everything nice!
For this recipe you can use homemade pumpkin puree. Making your own pumpkin puree is easy to do and cheaper than buying the canned stuff. For tips on making homemade pumpkin puree, checkout my post on how to make pumpkin puree.
The key to making these scones irresistibly good is to apply a double glaze. Yes, double glaze! After baking the scones, apply a simple glaze made from confectioners sugar and milk.
Once the glaze has hardened, apply a spiced glaze over-top. Make sure to fill every nook and cranny with the glaze for a sweet treat! You won’t be able to resist these scones!
- 2 cups all purpose flour + additional for working with dough at prepping station
- ¾ cup sugar
- 1 tbsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ¼ tsp. ground cloves
- ½ cup pure pumpkin puree (not pumpkin pie filling)
- 3 tbsp. heavy whipping cream
- 1 large egg
- 6 tbsp. unsalted butter, cut into cubes, COLD
- ½ cup confectioners sugar
- 1 tbsp. milk
- ¾ cup confectioners sugar
- 1-2 tbsp. milk (more or less to get desired consistency)
- ¼ tsp. ground cinnamon
- ⅛ tsp. ground nutmeg
- Pinch of ginger
- Pinch of cloves
- Preheat oven to 425 degrees F.
- Line a small cookie sheet with parchment paper and lightly dust with flour.
- In a large bowl sift together flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
- Transfer dry ingredients into the bowl of a food processor and add butter cubes and pulse 15-20 seconds to break up the butter into pea sized chunks throughout the flour mixture. You could also use a pastry cutter to cut the butter into the flour if you prefer.
- In a separate large bowl whisk together pumpkin puree, whipping cream and egg until frothy.
- Fold wet ingredients into dry and shape into a ball. Add more flour if dough is too sticky to form a ball on its own.
- Transfer ball to a generously floured surface and knead 3-4 times, incorporate more flour as necessary (dough should be sticky but not sticky enough to stick to the work surface or to your hands), shape into an 8-inch disc. Cut into 8 triangles and transfer to parchment lined baking sheet about ½ inch apart.
- Bake for 12-15 minutes or until scones are a light golden brown.
- Remove from oven to cool.
- While cooling mix ½ cup confectioners sugar and 1 tbsp. milk for plain glaze, then liberally brush the tops and sides of each scone, allow glaze to harden.
- Mix ¾ cup confectioners sugar, 1-2 tablespoons milk and remaining spices to form the spiced icing and liberally brush the tops and sides of each scone again (its delicious so be sure to brush it into every nook and cranny).
- Allow a few minutes for icing to set and harden then serve & enjoy!