Ingredients
For the scones:
- 2 1/4 cups (286 grams) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/3 cup (66 grams) light brown sugar
- 1 stick (113 grams) unsalted butter, cold and cubed
- 1/2 cup (122 grams) canned pure pumpkin puree
- 1/4 cup buttermilk or heavy cream
- 2 large eggs, divided
For the glaze:
- 1 cup (125 grams) powdered sugar
- 1 tablespoon (15 grams) canned pure pumpkin puree
- 1 tablespoon milk
- 1/4 teaspoon cinnamon
Directions
Make the scones:
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In a large bowl, whisk flour, baking powder, salt, baking soda, spices, and sugar until well combined. Be sure to break up any clumps of brown sugar.
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Using a pastry blender, cut in the butter into the flour mixture until it’s the size of large peas. In a measuring glass, whisk together pumpkin puree, cream, and 1 egg.
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Make a well in the middle and add the liquid mixture. Mix until partially combined but still shaggy.
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Transfer the dough to a floured surface and pat into a rough rectangle. Fold the rectangle three times like a letter. Don’t worry if it’s not perfect. Pat the rectangle out again going the opposite direction and fold three times like a letter once more.
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Cut in half. Gently press each half into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart. Place the unbaked scones in the freezer while you heat the oven.
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Make ahead: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
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Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
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In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the chilled scones.
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Bake for 12 to 15 minutes or until golden brown. Remove pan to a cooling rack and let cool while making the glaze.
Make the glaze:
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In a small bowl, combine all glaze ingredients with a fork until a smooth and thick glaze forms. Drizzle each scone with the glaze. If dipping scones, add an extra splash of milk to thin out slightly before dipping in glaze. Let set before serving, if desired.
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The scones are best served the day they’re baked.
So I accidentally forgot to add the egg to the dough(fail)… And yet they still turned out absolutely amazing!!! I left them in a few extra minutes, just waited until they started to brown beautifully. I also didn’t make the frosting, I’ll try it next time but the scones are so good on their own. Can’t wait to make them again properly!
Oh no haha! I’m so happy to hear they still turned out ok and that you enjoyed them without the glaze! I’m excited for you to make them again and highly encourage you to try the glaze next time, it is heavenly and such a treat 🙂
Very informative
so moist and yummy! It wasn’t as sugary as a scone you’d buy from a cafe or store, but so delicious and great with coffee! thanks!
Yummy any time of year
This scones are amazing and so yummy. Pumpkin treats are always the best in the Fall.
Wow! These look absolutely fantastic! I can’t wait to try them!
YUM! Pumpkin baked goods are definitely always the best, so moist! Never used cinnamon chips before but they sound incredible!
Just made these! Had to improvise a bit- sub buttermilk for the milk so had to adjust b. Powder and b. Soda. Also couldn’t find cinnamon chips at the store so had to make my own.
Anyways, these were delicious!! So light and scrumptious!
These look perfectly scrumptious! Gotta try them soon.