These iced pumpkin scones are a delightful treat packed with fall flavors of pumpkin, cinnamon, and nutmeg. They have a moist and tender texture, making them perfect for breakfast, brunch, or an afternoon snack. These scones are topped with a sweet glaze that adds a touch of sweetness to each bite. With a preparing time of only 30 minutes, you can quickly whip up a batch of these scones to enjoy with a hot cup of coffee or tea!
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup canned pumpkin puree
- 3 tablespoons heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Add the cold butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until it resembles coarse crumbs.
- In a separate bowl, mix together the pumpkin puree, heavy cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Transfer the dough onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1-inch thick.
- Using a sharp knife or a biscuit cutter, cut the dough into wedges or circles.
- Place the scones on the prepared baking sheet. Brush the tops with heavy cream.
- Bake for 15-18 minutes or until golden brown. Allow the scones to cool on a wire rack.
- Once the scones have cooled, drizzle the icing over the top. Let the icing set before serving.
- Enjoy your delicious iced pumpkin scones!
