Glazed Pumpkin Scones
Updated: Dec 15, 2019
It's Sunday morning and brunch is on the horizon. Pancakes and waffles have served us time and time again. So let's consider this exploring other options, rather than breaking up with your classic pancake or waffle.
Scones are still warm and fluffy, yet dense and chewy to ensure no mistake a carb is distributing itself into every crevice of your mouth.
As we watch the leaves transform to color outside, spices including cinnamon, nutmeg, cloves, and ginger are in peak season within the kitchen. Three of these seasonal spices bring together the perfect bite in the scone dough with a glaze to finish it off.
Pumpkin is the main flavor here, well, because why wouldn't it be in late October? It's the perfect component with a balance of sugar & spice.
Scones can be tricky, but follow the instructions below for the perfect rise in a scone. Have faith in the journey and I trust no scone will go to waste!
With inspiration to find light in your kitchen,
for the scones...
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ground cloves
1/2 cup pumpkin puree
1/2 cup (1 stick) butter, frozen & grated
1/3 cup cream
1 tsp vanilla extract
for the glaze...
1 cup powdered sugar
1 1/2 Tbsp cream
1 tsp vanilla extract
salt to taste
1. Preheat oven to 400ºF. Place a stick of butter in the freezer and leave until needed for the recipe.
2. Combine dry ingredients in a bowl and mix until spices evenly disperse.
3. In another bowl, combine pumpkin puree, egg, cream, and vanilla extract.
4. Remove butter from the freezer and grate the stick as you would with a block of cheese. Place grated butter in the dry ingredients bowl and combine with hands, folding gently. Do not overwork the dough! Wait until butter forms pearl-sized beads in the bowl to add the wet mixture. Keep folding until evenly combined.
5. Flour a flat surface to transfer dough. Roll out dough into a circle about 1 inch-thick. Cut into 8 equal pie shaped slices (triangles) and place on a greased baking sheet. (I prefer to use a non-stick baking sheet instead of grease or butter.)
6. Brush each scone with cream to seal the top before baking.
7. Bake for 18 mins at 400ºF, or until golden brown on the top and edges.
8. Make the glaze by whisking the powdered sugar, cream, salt, and vanilla extract together. Once scones are out of the oven, let rest for about 10 mins until drizzling the glaze. Let set for another 10 mins & enjoy!