Pumpkin Scones with Two Glaze
Submitted by Android 67a3f66e2a9f9a374952ae986420f0a8
Copycat pumpkin scones with two glazes: tender, spiced pumpkin scones finished with a plain sugar glaze and a drizzle of spiced pumpkin glaze. The fall coffee-shop favorite at home.
YIELD
16 servingsPREP
30 minCOOK
15 minREADY
45 minIf you wait all year for the coffee shop’s pumpkin scones to come back, here’s the home version, double glaze and all. The scones themselves are spiced with the full fall lineup, cinnamon, ginger, clove, and nutmeg, plus a spoonful of molasses that deepens the pumpkin into something darker and more caramel-like.
The texture comes down to the butter. Cutting cold butter into the flour until it’s the size of small peas leaves little pockets of fat that steam in the oven, giving you flaky, tender scones rather than dense ones. Work the dough just enough to bring it together, no more.
The signature is the finish: two glazes. A plain sugar glaze coats each cooled scone, then a spiced pumpkin glaze gets drizzled over in zigzags on top. It’s that two-tone look, and the extra hit of spice, that makes these taste like the real thing.
Pro Tips
- Keep the butter cold and the bits pea-sized; those pockets of fat are what make the scones flaky.
- Handle the dough as little as possible, kneading just until it comes together, or the scones turn tough.
- Cool the scones completely before glazing, and let the plain glaze set before drizzling the spiced one, so the two layers stay distinct.
Variations
- Skip the molasses for a milder, brighter pumpkin flavor.
- Use store-bought pumpkin pie spice in place of the individual spices for a shortcut.
Ingredients
Directions
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.
Comments
These scones are looking delicious. Yum :)