Pumpkin Scones

Hello cupcakes! Susanna, from {Re}visionary Life here with another autumn recipe for you. In my first post here on cupcakeMAG, I confessed my love of scones, sharing one of my favorites, bacon, cheddar, and chive. Today, we’re going to indulge our sweet tooth with a bit of pumpkin and spice. The texture of these lovely wedges is so moist and smooth, it almost doesn’t even need the glaze. Almost. You don’t really want to miss out on the spiced frosting drizzle. The combination is just so happy.

Pumpkin Scones with Spiced Glaze 

{yields 8 scones}

[ingredients] 

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dough: 

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

3 tablespoons packed light brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

6 tablespoons cold unsalted butter, cut into small cubes 

1/2 cup canned pumpkin puree

1 large egg

4 tablespoons half-and-half

glaze: 

1 cup plus 2 tablespoons powdered sugar

4 teaspoons milk

spiced glaze: 

1/2 cup plus 2 tablespoons powdered sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

pinch ginger

2 teaspoons milk

[directions] 

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Prep. Adjust oven rack to the middle position and preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Mix. In a large bowl, whisk together the flour, baking powder, salt, both sugars, cinnamon, nutmeg, and ginger. Add in the cold butter, and using a pastry cutter or 2 forks, cut the butter into the four mixture until the butter is evenly distributed throughout the flour mixture, and no large lumps remain. In a small bowl, combine the pumpkin puree, egg, and half-and-half. Pour into the flour mixture, and fold to combine. Form the dough into a ball.

Form. Pat into a circle, about 3/4″ in thickness, and cut into 8 equal pieces. Place on the prepared baking sheet, about an inch apart.

Bake. Bake for 14-16 minutes, until golden brown. Place on a cooling rack to cool completely.

Glaze. In a small bowl, whisk together the powdered sugar, and milk until smooth. Using a pastry brush, paint the glaze onto the cooled scones. Allow to dry for about 5-10 minutes, or until the icing is not wet before topping with the spiced glaze. Similarly whisk together the powdered sugar, milk, and spices until smooth for the spiced glaze. Drizzle onto the dried, plain glaze in a zig zag pattern.

Source: Portuguese Girl Cooks

//All photography is my own\\

My favorite way to stock up on these is to form the dough into wedges, freeze, uncooked, on a tray, and then place in a freezer ziploc for many breakfasts to come. I bake them frozen at the same temp I would normally. I also keep a container of the glaze in the fridge since it keeps indefinitely.

What are your favorite scones varieties?