These moist pumpkin scones are crisp on the outside and soft on the inside – just the way a good scone should be. Each one is loaded with cozy cinnamon, ginger, nutmeg, and cloves.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Additional Time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8
Ingredients
For the scones
2 ½cups(260g)all-purpose flour
⅓cups(73g)light brown sugar
1teaspoonbaking powder
½teaspoonbaking soda
1teaspoonground cinnamon
½teaspoonground ginger
½teaspoonground nutmeg
½teaspoonground cloves
¼teaspoonsalt
½cup(113g)unsalted butter, cold and cut into pieces
½cup(120ml)buttermilk, cold
½cup(122g)pumpkin puree, fresh or canned
1 ½teaspoonspure vanilla extract
2tablespoonsheavy cream
For the glaze
1cup(120g)confectioners’ sugar
¼teaspoonground cinnamon
¼teaspoonground ginger
¼teaspoonground nutmeg
¼teaspoonground cloves
4tablespoonsheavy cream
Instructions
Make the scones
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Stir with a whisk to combine.
Using a pastry cutter, fork, or two knives, blend the butter into the flour mixture until it resembles pea-sized crumbs.
In a small bowl or measuring cup, whisk the buttermilk, pumpkin, and vanilla together, then add it to the flour mixture. Stir just until the dough comes together, taking care not to over mix.
Turn the dough out onto a lightly floured work surface and knead it gently about 5 times. Shape the dough into a 7-inch round disk. Cut the dough into 8 equal-sized wedges.
Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400°F.
Brush the tops of the scones with cream. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool then drizzle with glaze. Scones are best enjoyed right away.
Make the glaze
Combine the confectioners' sugar, cinnamon, ginger, nutmeg, and cloves in a small bow. Add the cream and whisk until smooth.
Notes
This recipe yields 8 large scones. For smaller scones, cut the dough into 16 pieces instead of 8. Watch the scones closely as they bake because smaller scones may require a shorting baking time.
If you don't like super sweet scones, omit the glaze. The scones are delicious on their own!
Make ahead tip
You can refrigerate the dough overnight then simply shape the scones and bake them the next day.
The dough can also be frozen for up to 2 months. Freeze the dough on a baking sheet as directed in step 5 then wrap in plastic wrap and store in a freezer bag. When ready to make the scones, preheat the oven and baked as directed. There's no need to thaw the dough.
You can keep leftover scones for up to 2 days in the refrigerator.
Unglaze scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.