Description
These pumpkin scones are moist, flaky, and buttery, with a smooth brown sugar icing. They’re easy to make and the perfect fall dessert or breakfast.
Ingredients
Scale
For the Scones:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup cold, salted butter, cut into cubes
- 1/2 cup + 2 tablespoons heavy cream
- 2 teaspoons pumpkin pie spice
- 1/4 cup pumpkin puree
- 2 tablespoons turbinado sugar (like Sugar in the Raw)
For the Icing:
- 2 tablespoons butter
- 1/4 cup light brown sugar
- 1 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- 1/3 cup powdered sugar
Instructions
- Preheat the oven to 425°F, then line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Cut the butter into the flour mixture using a pastry cutter or a fork until the mixture resembles coarse sand. There should still be some larger pieces of butter.
- In a medium mixing bowl, whisk 1/2 cup heavy cream with the pumpkin puree and pumpkin pie spice until smooth.
- Make a well in the center of the dry mixture and pour the wet ingredients into the well.
- Mix the dough together using a wooden spoon or rubber spatula. It should have a slightly dry texture and hold together, but not be crumbly. If the dough is too dry and shaggy, add a tablespoon of heavy cream and work it in. Repeat until the dough holds together.
- Form the dough into a ball and place it on a lightly floured work surface. Flatten the ball into a circle about 1 1/2 inches thick.
- Cut the dough into 6 wedges using a knife or pizza cutter.
- Place the wedges onto the prepared baking sheet and brush with the remaining 2 tablespoons heavy cream. Sprinkle the turbinado sugar on top.
- Bake for 15-20 minutes, or until the scones are lightly golden.
- While the scones are baking, place the butter for the icing and the brown sugar in a small saucepan over medium heat. Bring the mixture to a boil while stirring frequently. Allow the mixture to boil for 3 minutes and then remove from the heat.
- Immediately whisk in the milk, vanilla, and powdered sugar until smooth and no lumps remain.
- Drizzle the icing onto the scones and allow it to set.
- Serve warm or at room temperature.
Notes
- Leftovers can be stored in an airtight container at room temperature for 2 days, in the fridge for 5 days, or in the freezer for 6 months.
- Reheat in the toaster oven at medium-low heat.
Nutrition
- Serving Size: 1 scone
- Calories: 441
- Sugar: 39.9 g
- Sodium: 222.8 mg
- Fat: 14.3 g
- Carbohydrates: 74.4 g
- Protein: 5.2 g
- Cholesterol: 40.8 mg
