Breads & Bakingbellyfull5.0
Pumpkin Scones
Soft and tender pastries topped with both white and pumpkin glaze, these easy Pumpkin Scones are my version of the popular Starbucks scones.
👥 8 Servings⏱️ Prep & Cook: 38 min⏳ Prep: 20 min🔥 Cook: 18 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Make the Scones
2
Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
3
In a small mixing bowl, whisk together the pumpkin, heavy cream, egg, and vanilla; set it aside.
heavy cream2 tablespoons-3 tablespoons heavy cream2large egg1
4
In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, and salt until combined. Cut the butter into the flour mixture using a pastry cutter or your hands until you get pea-size crumbs. Make a well in the center, then pour in the wet pumpkin mixture; stir until the dough just starts to come together.
pumpkin pie spice2 teaspoons& 1/2 teaspoons pumpkin pie spice1
5
Dust the counter lightly with flour and place the dough onto the surface. Gently knead the dough a few times until it just comes together. Don't over-work the dough. Shape into a circle about 1-inch thick, then cut into 8 equal wedges. Place them on the baking sheet, leaving spaces in between them.
6
Bake ⏱️ 14-18 minutes until no longer wet, lightly golden, and cooked through. (If your oven runs hot, start checking at ⏱️ 14 minutes. Keep an eye on them – if they’re golden on top and bottom, they’re done.) Allow the scones to cool right on the baking sheet for ⏱️ 5 minutes, then transfer them to a cooling rack to cool completely.
7
Make the White Glaze
8
In a small mixing bowl, combine the powdered sugar and 2 tablespoons of the heavy cream until there are no lumps. The glaze should be on the thicker side but still pourable; you can add in a little more heavy cream if it's too thick.
powdered sugar1 cupcup powdered sugar3/4heavy cream2 tablespoons-3 tablespoons heavy cream2
9
Spoon the glaze over the surface of each scone and allow the glaze to set for about 15 to ⏱️ 20 minutes.
10
Make the Pumpkin Glaze
11
In a small mixing bowl, whisk together the powdered sugar and pumpkin pie spice. Mix in the puree and heavy cream, stir until the glaze is lump-free.
powdered sugar1 cupcup powdered sugar3/4pumpkin pie spice2 teaspoons& 1/2 teaspoons pumpkin pie spice1heavy cream2 tablespoons-3 tablespoons heavy cream2
12
Pour the glaze into a ziploc bag and cut a small tip off the bottom of the bag. Drizzle the glaze back and forward over the scones. Allow the glaze to set for at least ⏱️ 15 minutes until it sets.
13
Serve and enjoy!NOTE: Make sure the glaze sets/dries completely before applying the next. If you add the pumpkin glaze right on top of the wet white glaze, it will just run together. However, it will not affect the flavor, just the look.
Nutrition Facts
calories
423 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
1 g
sugar Content
35 g
sodium Content
266 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
72 mg
carbohydrate Content
62 g
saturated Fat Content
11 g
unsaturated Fat Content
6 g
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