Ingredients
2 ⅓ cups all purpose flour
2 tsp baking powder
¼ cup sugar
¼ cup brown sugar
1 tsp pumpkin pie spice
1 tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 egg
1 ½ tsp vanilla extract
1 cup pumpkin purée
½ cup salted butter (cold and cut into cubes)
¼ cup heavy cream
2 tbsp heavy cream (to brush on top of scones)
⅔ cup powdered sugar (for icing)
1 tsp vanilla extract (for icing)
3 tbsp heavy cream (for icing)
1 tbsp melted butter (for icing)
2 tbsp pumpkin purée (for pumpkin glaze)
½ cup powdered sugar (for pumpkin glaze)
¼ tsp cinnamon (for pumpkin glaze)
1 tbsp heavy cream (for pumpkin glaze)
Directions
Step 1
Mix together heavy cream, egg, pumpkin purée, and vanilla extract in a small bowl. Set aside.
Step 2
In a separate large bowl, mix your flour, sugar, brown sugar, cinnamon, nutmeg, cloves, and baking powder together.
Step 3
Add your cubed butter and cut the butter into the flour mixture. Mix until crumbly.
Step 4
Mix in your wet ingredients until it’s mostly a uniform color. Pour onto your lightly floured counter and fold into itself until it’s mixed together evenly.
Step 5
Pat the dough down, then shape the sides. Pat down and shape the sides. Repeat until you have a circle about 10 inches wide. Cut into 8 even wedges.
Step 6
Line a baking sheet with parchment paper and place wedges on baking sheet. Brush with heavy cream and place into oven at 400° for about 15 minutes.
Step 7
While the scones bake, mix together both of your icings and set aside.
Step 8
Let the scones cool entirely, preferably on a rack. Once cooled cover with the icing…let dry, then drizzle with the pumpkin glaze.
Step 9
Share with family and friends…and enjoy!
