Are you crazy about pumpkin goodies, and love a good moist scone? I sure do! I made these delectable pumpkin scones over the weekend for our house guests. They were such a big hit, that I wanted to share the recipe with you.
These pumpkin scones remind me of the ones I used to find at Starbucks, very tender and moist with tons of pumpkin flavor. I love that because I’m not a big fan of those very dry crumbly scones. To make them a little more special, I brush the tops with a tasty spiced glaze and sprinkle on some pretty turbinado sugar (raw sugar). You know, that large grain sugar with the distinct golden color which you see in little brown packs in coffee places. It looks so perfect on the glaze. If you want, you could even add a touch of your favorite bourbon to the glaze in place of some or all of the milk. Bourbon goes so perfectly with pumpkin!
With or without the glaze, these are really fantastic. So, give this recipe a try and let me know what you think. It sure is a good thing that you can buy pumpkin all year long. Because I know I will be making these scones long after fall is over. They are just that good!
How to Make Pumpkin Scone Recipe from Stranded Foodie
Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick circle. Use a large knife score round into 8 equal sized wedges.
Get your glaze ready to brush over the top of each scone and sprinkle with some turbinado sugar. Allow the icing to dry before serving. Amazing pumpkin flavor!
One of my favorite pumpkin goodies for the fall! Hope you enjoy the recipe.
Pumpkin Scone Recipe from Stranded Foodie
Ingredients for scones:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup canned 100% pure (unsweetened) pumpkin
- 3 tablespoons half and half cream or heavy whipping cream
- 1 large egg
- 6 tablespoons cold unsalted butter, cut into cubes
Ingredients for the spiced glaze:
- 1 cup confectioners sugar
- 2 tablespoons milk or half and half
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
Directions: Preheat oven to 425° degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together dry ingredients (through ginger).
In a separate bowl, whisk together pumpkin, half and half and egg.
Use a pastry cutter; cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (I used my food processor for this step. Pulse until the mixture resembles fine crumbs).
Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky… just go ahead and sprinkle a little more flour into the dough until it’s easier to handle. Remember, you want it to be somewhat sticky, and that’s okay- but you also don’t want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick circle. Use a large knife score round into 8 equal sized wedges. Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.
While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to coat the glaze over the top of each scone and sprinkle with some turbinado sugar. Allow the icing to dry before serving. Amazing pumpkin flavor!