Since October is pretty well officially Pumpkin Month I’m going to take advantage of this pumpkin-y time of year and hit you with another pumpkin recipe!!! Pumpkin Spice Scones.
Super moist and full of perfect pumpkin flavor topped with tons of glaze, these pumpkin spice scones are totally the bomb!
(👆🏻 You don’t have to use a silicone baking mat for these, but I’m loving my new Silpat that I got for baking French macarons!!! )
Let’s just take a minute to review our scone recipes on the blog:
This is the 3rd scone recipe on the blog and I hope to post a scone recipe every 2 months so look forward to our next scone coming out in December just in time for Christmas!
Pumpkin Spice Scones
- 2 ¼ cups + 2 tablespoons all-purpose flour
- ½ cup white sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¾ cup cold butter, cubed
- ¼ cup whipping cream
- ½ cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
For the Icing:
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- 1 ½ cups confectioners sugar (icing sugar)
- 1 teaspoon pumpkin puree
- ¼ teaspoon ground cinnamon
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Place flour, sugar, baking powder, and spices into the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined. Add cold butter and continue mixing on low until pieces of butter are the size of peas.
- In a small bowl, whisk together cream, pumpkin puree, egg, and vanilla extract. Add to mixer and mix until mostly combined.
- Turn out onto a floured counter and knead it gently to form into a ball. Flatten the dough into a circle with your hands and use a pizza cutter to cut the dough into 12 wedges (into ¼'s then each ¼ into ⅓'s).
- Lay on the prepared baking sheet, leaving ½ inch in between for them to rise.
- Bake for 14-16 minutes or until golden brown underneath.
- While the scones cool, mix together milk, vanilla, and powdered sugar in a medium-size bowl.
- Transfer 2 tablespoons of the mixture into a small bowl and whisk in the cinnamon and pumpkin and then add to a small plastic bag with the corner snipped off.
- Once the scones are fully cooled, begin by dipping each of their tops into the icing. Finally, drizzle the pumpkin icing on top in a zigzag pattern. Enjoy!
Love and Cookies,