Spiced Pumpkin Scones

Tender pumpkin scones are a delicious breakfast in a chilly autumn morning. A glaze of caramel adds a touch of sweetness.

When I signed up for this month's Baking Bloggers theme, Biscuits and Scones, I thought September would be a great time to post my first pumpkin recipe of the season.

As of last week, though, I was wondering if the summer-like temperatures were ever going to end! For the first two weeks of school, my son had an early dismissal due to heat nearly every day!

Finally, yesterday, it felt a little cooler. It was a little too chilly for shorts. I wanted a hoodie when I went for a walk outside. My favorite kind of weather!

The perfect kind of weather to have a tender, warmly-spiced pumpkin scone with caramel glaze. These are based off my favorite cream scone recipe, so they are a little more moist than traditional English scones.

I like using a food processor for cutting in the butter, because it goes faster than using a pastry cutter or two forks (or even cutting it in with your fingers). This way, the butter stays cold, which gives scones their wonderful, crumbly texture.

I gave these a caramel glaze, but cinnamon or maple would be delicious as well. You could also add a cup of cinnamon baking chips to the scone dough. Store any leftover scones between layers of wax paper in a plastic zip-top bag at room temperature.

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Spiced Pumpkin Scones

Yield: 8 scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Tender pumpkin scones are a delicious breakfast in a chilly autumn morning. A glaze of caramel adds a touch of sweetness.

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Ingredients

For the scones

• 2 cups all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon ground ginger
• ½ cup pumpkin puree
• ¾ cup heavy cream
• 1 teaspoon vanilla

For the glaze

• ¼ cup unsalted butter
• ½ cup pure maple syrup
• 1 cup confectioners' sugar, sifted

Instructions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, stir together the flour, baking powder, salt, cinnamon, nutmeg, allspice and ginger.
3. In a medium mixing bowl, whisk together the pumpkin puree, heavy cream and vanilla.
4. Pour the wet ingredients over the dry and stir together with a wooden spoon just until all of the dry ingredients are moistened.
5. With floured hands, scrape the dough onto a clean work surface and pat into a circle about 8 inches in diameter and 1 inch thick.
6. Use a chef's knife to cut the disk into 8 wedges. Place the wedges on the baking sheet.
7. Bake for 15 to 18 minutes. Remove to a wire rack to cool completely.
8. Once the scones are cool, make the glaze: whisk all of the glaze ingredients together and drizzle over the scones. Let sit until the glaze hardens.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.

• 
  Stainless Steel Mixing Bowls (Set of 5)
• 
  Wilton 3-Tier Cooling Rack for Cookies, Cakes and More
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size

Nutrition Information:

Yield: 8 scones Serving Size: 1 scone
Amount Per Serving: Calories: 355Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 278mgCarbohydrates: 54gFiber: 1gSugar: 27gProtein: 4g

I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.

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