Pumpkin Scones with Spice Glaze
Yes, October will come and go, many of us will have sugar overload, and then everyone will be eagerly anticipating the next major holiday.
In between all that, there are luscious pumpkin scones to be had. If you’ve wondered what the buzz is all about, you’re about discover the magic of super moist scones that aren’t at all dry or crumbly. If you already love pumpkin scones, get ready to bake and eat your favorite version yet.
These pumpkin scones drizzled with luscious spice glaze aren’t your everyday, average scone.
Cinnamon Chips and Pepitas
These Pumpkin Scones are tender and moist on the inside. They’re packed with fall spices, giving them a delightful holiday flavor and bringing out the pumpkin.
What everyone loves in this scone is the addition of cinnamon chips and white chocolate chips. Cinnamon chips can be found at many grocery stores, especially seasonally. Be sure you pick up a bag before they’re gone. As always, feel free to experiment with alternatives, if cinnamon chips aren’t available… white chocolate chips only, or regular chocolate chips are delicious here as well.
For texture and a bit of crunch, pepitas (roasted pumpkin seeds) are readily found in the stores right now and add a healthy kick. Pepitas seem to be selling like hotcakes right now, so grab some on your next grocery trip.
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Favorite Pumpkin Scones with Spice Glaze
- 2 ¾ cups unbleached all purpose flour
- ⅓ - ½ cup white sugar, depending on taste
- 1 TB baking powder
- ¾ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ cup cold butter, cut into pieces
- 1 cup cinnamon chips
- ½ cup white chocolate chips
- ½ cup Pepitas, roasted pumpkin seeds
- ⅔ cup canned pure pumpkin
- 2 large eggs
- coarse sugar and cinnamon for sprinkling on top
- milk for brushing on
- Spice Glaze
- ½ cup powder sugar
- 1 TB whole milk
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves
- In large mixing bowl, whisk flour, sugar, baking powder, salt, and spices. Work in cold butter (I use my fingers) just until mixture is unevenly crumbly; some larger chunks of butter that remain unincorporated are fine. Stir in cinnamon chips, white chocolate chips, and Pepitas.
- In a separate bowl, whisk together the pumpkin and eggs until smooth. Add pumpkin egg mixture to the dry ingredients. Stir until all is moistened and holds together. If dough is sticky, just scrape it into a ball and wrap with cling wrap. Place in fridge for at least 30 minutes or until dough is cold enough to be workable.
- Line two plates with squares of parchment paper (parchment should extend past the plate) and sprinkle some flour on parchment. Divide dough in half and place each half on a separate plate. Pat each half into a 6 inch circle, about 3/4 inches thick each. Carefully slice each circle into 6 wedges. Separate wedges so there is at least 1/2 inch space between them. Brush each wedge with milk and sprinkle with coarse sugar/cinnamon.
- Place the plates into freezer for 30 minutes (this helps the texture and rise.) White scones are chilling, preheat oven to 425F.
- Transfer parchment paper with scone wedges onto baking sheet. Bake scones 18-19 minutes on lower middle rack, watching to make sure they don't over bake. Once they are golden on top and a toothpick comes out mostly clean (a few tender crumbs are fine.) The edges should look baked, not wet or doughy.
- While scones are baking, make Spiced Glaze. Mix together all glaze ingredients and whisk to incorporate well.
- Remove scones from oven and cool a bit. Drizzle with spiced glaze and serve warm. Wrap any leftovers in airtight container and keep at room temp. Do not put in fridge. Glazed scones keep well for a day or two.