These tender pumpkin scones boast a moist crumb and big, bold fall flavors. These pumpkin scones rival famous bakery versions; the spice glaze is fantastic.
- 2 3/4 cups unbleached all purpose flour
- 1/3 – 1/2 cup white sugar, depending on taste
- 1 TB baking powder
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 cup cold butter, cut into pieces
- 1 cup cinnamon chips
- 1/2 cup white chocolate chips
- 1/2 cup Pepitas (roasted pumpkin seeds)
- 2/3 cup canned pure pumpkin
- 2 large eggs
- coarse sugar and cinnamon for sprinkling on top
- milk for brushing on
- 1/2 cup powder sugar
- 1 TB whole milk
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 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.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pumpkin scones