Recipe By Cheri
Rating
Published Jun 19th
Prep 30m Cook 15m Additional 40m Ready In 1h 25m
Servings 8 large scones Calories 383.4

These scones are moist and sweet. They have a great pumpkin pie taste!

Recipe Ingredients

  • 2 cups all-purpose flour
  • ¼ cup white sugar
  • 3 tablespoons white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 6 tablespoons cold butter, cut into 1-inch squares
  • ½ cup canned pumpkin
  • 1 large egg
  • 3 tablespoons half-and-half
  • 1 cup powdered sugar, or as needed
  • 2 tablespoons milk, or as needed
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ¼ teaspoon ground cinnamon
  • ⅓ teaspoon ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves

Cooking Directions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine flour, 1/4 cup plus 3 tablespoons sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in the bowl of a stand mixer. Mix using the paddle attachment. Add butter to the bowl and toss using a spatula to ensure butter is coated in flour mixture. Mix until mixture resembles cornmeal with butter pieces no bigger than a pea, about 2 minutes.
  3. 3 Whisk pumpkin, egg, and half-and-half together in a bowl until blended. Fold pumpkin mixture into flour mixture until dough can be formed into a ball.
  4. 4 Turn dough out onto a lightly floured surface press with your hands into a long rectangle, 3/4- to 1-inch thick. Use a pizza cutter to cut dough into 4 rectangles. Cut each rectangle into 2 triangles. Place dough triangles onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until scones begin to brown around the edges and on top, about 15 minutes.
  6. 6 Transfer scones to a wire rack to cool completely, about 20 minutes.
  7. 7 Mix powdered sugar and milk together in a small bowl, using more sugar or more milk to reach the desired consistency. Use a brush to spread glaze on the cooled scones. Allow to harden, about 10 minutes.
  8. 8 Meanwhile, mix powdered sugar, milk, cinnamon, nutmeg, ginger, and cloves together in a small bowl. Drizzle spiced glaze over the first glaze and allow to harden completely, about 10 minutes more.

Nutrition Facts

  • Calories 383.4
  • Carbohydrate 68.7 g
  • Cholesterol 48.8 mg
  • Fat 10.6 g
  • Fiber 1.8 g
  • Protein 4.8 g
  • Saturated Fat 6.3 g
  • Sodium 348.9 mg
  • Sugar 42.7 g

Chef's Notes

Cut rectangles into 4 smaller triangles for 16 mini scones.
Scripture of the DAY: Isaiah 40:29 HE gives POWER to the faint and weary, and to him who has no might. HE increases ...

Reviews

  1. Wife loved it. Personally, I will make it again but up the spice mix by about 50%. On the plus side it was super easy to make. On the down side you only use half a can of pumpkin. So, this is a glass half full moment where you decide to double the recipe or - Read more ...
  2. EXCELLENT! Better than other pumpkin scones I've made. I think this one stands out because of the second flavored icing (which I absolutely love). I prepped most of it the night before, so it was very easy to make them for breakfast. Planning to keep this recipe for a very long time! I made no - Read more ...
  3. Easy to make and DELICIOUS!!!
  4. The scones were excellent. Used evaporated milk instead of the half n half because that is what I had in my pantry. I will make these again.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more