Pumpkin Scones - Super Moist!
These tender pumpkin scones boast a moist crumb and big fall flavors. These pumpkin scones rival famous bakery versions; the spice glaze is fantastic.
Servings: 12
Ingredients
- 2 ¾ cups all purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup cold butter, cut into pieces
- 1 cup cinnamon chips
- ½ cup white chocolate chips
- ⅔ cup canned pure pumpkin
- 2 large eggs
- coarse sugar, for sprinkling on top
- cinnamon, for sprinkling on top
- milk , for brushing on
Spice Glaze
- ½ cup powder sugar
- 1 tablespoon whole milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Instructions
- 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 and white chocolate chips.
- 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, which 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.
Notes
- Mix the dry ingredients thoroughly before adding the cold butter. This will ensure that the spices are evenly distributed throughout the scones.
- Chill your scone dough before baking. This helps maintain their shape and rise beautifully in the oven.
- Preheat the oven to 425F while your scones are chilling. This way, they can go straight from the freezer to the oven.
- If you can't find seasonal cinnamon baking chips, you can use extra white chocolate chips or substitute them with semi-sweet chocolate chips.
- For a bit of crunch and extra seasonal flavor, add 1/4 cup pepitas (salted, roasted pumpkin seeds) to the dough.
- Option for Cream Cheese Icing: Combine 4 oz very soft cream cheese, 1 TB melted butter, 1 1/2 C powdered sugar, 1/2 tsp vanilla extract, 1 TB milk, and 1/2 tsp pumpkin pie spice.
- This recipe is part of our fall recipes collection.
Nutrition (per serving)
Calories: 297kcal | Carbohydrates: 32.1g | Protein: 8.8g | Fat: 15.3g | Saturated Fat: 7.7g | Cholesterol: 55.9mg | Sodium: 199.1mg | Fiber: 2.1g | Sugar: 6.9g