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Pumpkin Spice Scone
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Pumpkin Spice Scone

Servings 8 Scones

Ingredients

Scone Ingredients

  • 2 1/2 & 1/4 Cup All Purpose Flour separated
  • 1/3 Cup Brown Sugar packed
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1 1/2 Tsp Cinnamon
  • 1/4 Tsp Ginger
  • 1 Pinch Cloves
  • 1 Pinch Nutmeg
  • 1 Pinch Allspice
  • 1/2 Cup Sweet Cream Butter salted
  • 3/4 Cup Pumpkin
  • 2 Tbs Milk
  • 1 Large Egg
  • 1 Tsp Vanilla Extract
  • 1 Tsp Granulated Sugar

Glaze Ingredients

  • 1/2 Cup Confectioners Sugar
  • 2 Tsp Corn Syrup
  • 1 1/2 - 2 Tsp Milk
  • 1/4 Tsp Vanilla Extract

Drizzle Ingredients

  • 1/3 Cup Confectioners Sugar
  • 1 Pinch Cinnamon
  • 1 Pinch Allspice
  • 1 Tsp Corn Syrup
  • 1/2 Tsp Milk

Instructions

Scone Preparation

  • Place stick of butter in the freezer while gathering ingredients.
  • Preheat oven to 400.
  • In medium bowl, whisk together 2 ½ cups flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice.
  • Grate frozen butter into the flour mixture and stir to incorporate.
  • In small bowl, stir together pumpkin, milk, egg, and vanilla to blend.
  • Create a well in the center of the flour mixture.
  • Pour pumpkin mixture into the well, and fold in until just combined. This will produce a crumbly mix.
  • Lightly flour work surface with ¼ cup.
  • Dump the crumbly mix onto work surface and knead into the flour to create dough.
  • Press into an 8” disc.
  • Cut into 8 wedges.
  • Place wedges on parchment covered baking sheet, with ½” - 1” between to allow for spreading.
  • Lightly sprinkle sugar over the scones.
  • Bake 10-12 minutes, until tester insert comes out clean.
  • Cool on pan 10 minutes.
  • Transfer to parchment paper.

Glaze & Drizzle Preparation

  • Combine all glaze ingredients.
  • Stir well.
  • Spoon over scones and spread to cover the entire surface.
  • Allow to sit for several minutes to allow glaze to harden.
  • Stir the Drizzle spices into the powdered sugar.
  • Stir in the corn syrup and milk to combine.
  • Stir well.
  • Drizzle over glaze to Garnish.

Notes

Cut the stick of butter and freeze both halves before grating. This will reduce the amount of melting while you grate.
This recipe produces a lightly sweet, subtly spiced scone. Double spices if you desire a stronger flavor.
Allow the glaze and drizzle to set for several minutes before packaging, or layering to avoid smudging it. The longer it sits, the harder the glaze and drizzle.
Store in an airtight container for 2-3 days. Beyond that, wrap tightly and freeze in an airtight container.