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Spiced Pumpkin Scones with Vanilla Glaze Recipe

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A delightful recipe for spiced pumpkin scones topped with a smooth vanilla glaze. These scones are perfectly tender with warm pumpkin pie spices, making them an ideal autumn treat for breakfast or a cozy snack.

Ingredients

Scones

  • 4 cups all-purpose flour, plus extra for dusting
  • ½ cup granulated sugar
  • 4 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2½ teaspoons pumpkin pie spice, divided
  • 1¼ cups cold unsalted butter, cubed
  • 1¾ cups pumpkin puree
  • 7 tablespoons cold heavy cream, divided
  • 1 large egg, lightly beaten
  • 2 teaspoons vanilla extract, divided

Vanilla Glaze

  • 2 cups confectioners’ sugar
  • 6 tablespoons cold heavy cream

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, kosher salt, and 2 teaspoons of pumpkin pie spice until thoroughly combined.
  3. Cut in Butter: Using a pastry blender or two forks, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs, which helps create a tender, flaky texture.
  4. Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, 6 tablespoons of cold heavy cream, beaten egg, and 1 teaspoon of vanilla extract until smooth and uniform.
  5. Form the Dough: Add the wet mixture to the dry ingredients. Stir gently with a fork until a rough dough forms. If the dough feels too dry, add an additional tablespoon of heavy cream to help it come together.
  6. Knead and Shape Dough: Turn the dough onto a lightly floured surface and knead just until it comes together, being careful not to overwork it. Shape the dough into a 1-inch thick circle.
  7. Cut and Chill: Cut the dough circle into 12 wedges and arrange them on the prepared baking sheet. Chill the scones in the refrigerator for 30 minutes to firm up the dough for better texture when baking.
  8. Brush and Sprinkle: Brush the tops of the chilled scones with the remaining 1 tablespoon of heavy cream and sprinkle with the remaining ½ teaspoon of pumpkin pie spice for extra flavor and a golden finish.
  9. Bake: Bake the scones in the preheated oven for 25 minutes, or until they are golden brown on top. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Prepare Glaze: While the scones cool, whisk together the confectioners’ sugar, remaining 6 tablespoons cold heavy cream, and remaining 1 teaspoon vanilla extract in a bowl until smooth. Add a little extra cream if needed to reach the desired consistency.
  11. Glaze and Set: Drizzle the vanilla glaze over the cooled scones and let it set for about 10 minutes before serving to enhance flavor and appearance.

Notes

  • Ensure your butter and cream are cold to achieve the flakiest scones.
  • Do not overknead the dough, as this can lead to dense scones.
  • Chilling the dough before baking helps maintain the shape and create a better texture.
  • You can substitute pumpkin puree with canned pumpkin for convenience, ensuring it is pure pumpkin and not pumpkin pie filling.
  • Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • For a dairy-free version, substitute butter and cream with vegan alternatives and use powdered sugar that is vegan-certified.

Find it online: https://lovelycooks.com/spiced-pumpkin-scones-with-vanilla-glaze-recipe/