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Pumpkin Scones with Two Glaze

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Pumpkin Scones with Two Glaze recipe















2 cups all-purpose flour
cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon cinnamon
¾ teaspoon ginger
¾ teaspoon cloves
½ teaspoon nutmeg
8 tablespoons butter, unsalted
(1 stick) cold butter
½ cup pumpkin
1 tablespoon molasses
3 tablespoons light cream (half&half)
1 large eggs
2 teaspoons vanilla extract
For the simple sugar glaze:
1 cup powdered sugar
1 tablespoon light cream (half&half)
up to 2 tablespoons
For the spiced glaze:
1 cup powdered sugar
1 tablespoon pumpkin
teaspoon cloves
teaspoon nutmeg
teaspoon ginger
¼ teaspoon cinnamon
1 tablespoon light cream (half&half)


Center a rack in the middle of the oven and heat oven to 400℉ (200℃) F. Line a large baking sheet or two small baking sheets with parchment paper (you can also spray with non-stick cooking spray if you do not have parchment paper).

Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended.

Cut the butter into small cubes then scatter over the flour mixture. Use two knives or a pastry cutter to “cut” the butter into the flour until the mixture resembled coarse cornmeal with a few pea-sized bits of butter, about 5 minutes.

In a separate bowl, whisk the pumpkin purée, molasses, half and half, egg and vanilla extract until blended. Stir into the flour and butter mixture until a soft dough forms.

Transfer the dough to a floured surface. Knead three to four times until it comes together.

Pat the dough into a 10-inch by 7-inch rectangle (a rolling pin can be used here). Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Cut each rectangle into two triangles, making 16 scones.

Bake Scones:

Transfer scones to baking sheet(s) then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely.

Glaze Scones:

Once scones have cooled, make the glazes.

To make the simple sugar glaze:

Add the sugar to a medium bowl then add one tablespoon of half and half. Stir then judge the consistency. If when you pick a spoon out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick, add a little more half and half (a little goes a long way, here). If it is too thin, add a little more powdered sugar.

Dip each cooled scone directly into the glaze then place glazed side up back onto the cooling rack.

For the pumpkin spiced glaze:

Combine the sugar, pumpkin purée, spices then add one tablespoon of half and half. Stir and check consistency. Adjust the same way as you would the simple glaze. Use a spoon to drizzle a zigzag pattern across each scone.


* not incl. in nutrient facts

Add review




Toronto , Ontario, Canada
 about 6 years ago

These scones are looking delicious. Yum :)

Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 17535% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 100mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 31% Vitamin C 1%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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