Ingredients
Scale
For the Scones:
- 2 cups all-purpose flour
- 1/3 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup pumpkin puree (not pie filling)
- 1 large egg
- 3 tablespoons heavy cream
For the Plain Glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
For the Spiced Glaze:
- 1 cup powdered sugar
- 1 tablespoon pumpkin puree
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Ensure there are no large clumps of brown sugar in the mixture.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This cold butter is essential for a flaky texture.
- In a separate small bowl, whisk together the pumpkin puree, egg, and heavy cream until smooth. Pour this wet mixture into the center of the flour and butter mixture. Stir gently with a spatula just until a shaggy dough begins to form. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times until it holds together. Pat the dough into an 8-inch circle about 1 inch thick. Use a sharp knife or a bench scraper to cut the circle into 8 equal wedges. Place the wedges onto the prepared baking sheet, leaving space between them.
- Bake for 12 to 15 minutes, or until the scones are lightly browned on the bottom and a toothpick inserted into the center comes out clean. Remove from the oven and let them cool completely on a wire rack before glazing.
- Prepare the plain glaze by whisking powdered sugar and milk together. Dip the tops of the cooled scones into the plain glaze or spoon it over them. Let it set for 15 minutes. While it sets, whisk the spiced glaze ingredients together. Drizzle the spiced glaze in a zigzag pattern over the plain glaze. Let the scones sit until the glaze is firm.
- Cook Time: 35 minutes