Spiced Pumpkin Scones with Double Glaze – A Fall Favorite

These Pumpkin Scones are the ultimate fall treat, perfect for breakfast, a mid-morning snack, or even as an indulgent afternoon pick-me-up. They’re soft on the inside, with a tender crumb, and feature the cozy, warming flavors of pumpkin and pumpkin pie spice. Topped with a classic white glaze and an additional layer of pumpkin glaze, these scones are irresistible for anyone who loves pumpkin. They’re simple to make but will leave an impressive, bakery-style result.

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Ingredients

For the Scones:

• ½ cup pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling)
• 3 tablespoons heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, spooned and leveled
• ⅓ cup brown sugar
• 2 teaspoons pumpkin pie spice
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed

For the White Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons heavy cream

For the Pumpkin Glaze:

• ¾ cup powdered sugar
• 1½ teaspoons pumpkin pie spice
• 1 tablespoon pumpkin puree
• 2 tablespoons heavy cream

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Instructions

1. Preheat the Oven:

• Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone mat for easy cleanup.

2. Prepare the Wet Ingredients:

• In a small bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract. Set aside for later.

3. Prepare the Dry Ingredients:

• In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, and salt until fully combined.
• Add the cold butter cubes and use a pastry cutter or your hands to work the butter into the flour mixture until you have pea-sized pieces throughout.

4. Form the Dough:

• Create a well in the center of the dry ingredients and pour in the pumpkin mixture. Stir until the dough begins to come together, being careful not to overmix.
• Lightly flour your countertop and place the dough on it. Knead the dough a few times until it forms a cohesive ball. Shape the dough into a circle about 1 inch thick.

5. Cut and Bake:

• Using a sharp knife or a bench scraper, cut the dough into 8 wedges. Place them on the prepared baking sheet, leaving a little space between each wedge.
• Bake for 14-18 minutes or until the tops are golden and the scones are firm to the touch. Check around the 14-minute mark if your oven runs hot. Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

6. Make the White Glaze:

• While the scones cool, whisk together the powdered sugar and 2-3 tablespoons of heavy cream in a bowl. Adjust the thickness by adding more cream as needed. Drizzle or spread the glaze over the cooled scones.

7. Make the Pumpkin Glaze:

• For the second glaze, whisk together the powdered sugar, pumpkin pie spice, pumpkin puree, and heavy cream until smooth. Drizzle the pumpkin glaze over the white glaze once it has set slightly.

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Tips & Tricks:

• Cold Butter is Key: Using cold butter helps the scones retain a tender, flaky texture. Keep it cold until the last minute for best results.
• Don’t Overwork the Dough: Be gentle when kneading the dough to avoid developing too much gluten, which can make the scones tough.
• Glaze Options: You can skip the white glaze if you prefer just the pumpkin glaze, or vice versa, but the double glaze adds a beautiful finish and layers of flavor.
• Storage: Store any leftover scones in an airtight container at room temperature for up to 2 days. You can also freeze them and reheat as needed.

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These Pumpkin Scones are a delicious combination of warm spices, rich pumpkin flavor, and buttery goodness. The dual glazes not only add sweetness but also provide that perfect balance between creamy and spiced. Enjoy these scones with your favorite cup of coffee or tea for a true fall treat!