Originally posted by: https://www.gimmesomeoven.com/pumpkin-scones/?utm_campaign=later-linkinbio-gimmesomeoven&utm_content=later-10223517&utm_medium=social&utm_source=instagram#tasty-recipes-73924
PUMPKIN SCONE INGREDIENTS:
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon fine sea salt
1/2 cup very cold salted butter,* diced or grated (or +1/4 t salt)
3/4 cup pumpkin purée
1/3 cup buttermilk (or milk), plus extra for brushing
1 teaspoon vanilla extract
VANILLA GLAZE INGREDIENTS:
1/2 cup powdered sugar
2 to 3 teaspoons buttermilk (or milk)
1/2 teaspoon vanilla extract
optional: 1/4 teaspoon ground cinnamon, ginger or cardamom
INSTRUCTIONS
Combine dry ingredients. In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt until evenly combined.
Cut in the butter. Add the diced butter and use a pastry cutter or two forks (or a food processor, see below) to cut the butter evenly into the dry ingredients until the mixture is crumbly and the butter forms no larger than pea-sized chunks.
Add in the wet ingredients. Add in the pumpkin purée, milk and vanilla extract. Then use a spatula to quickly and gently stir the mixture until no dry streaks remain. (Try to avoid over-mixing.)
Shape the scones. Turn the mixture out onto a flour-dusted surface and fold the dough over on itself a few times until it holds together and can form a ball. (The dough will be a bit sticky, so don’t worry.) Pat the dough down flat into an 8-inch circle. Then use a large knife or bench scraper to slice the dough into 8 equal-sized pie wedges. (You may need to wipe off your knife between slices if the dough is sticky.)
Chill. Transfer the wedges to a parchment-covered baking sheet, spacing them at least 2 inches apart. Then transfer the baking sheet to the freezer for 15 minutes or so while your oven heats. Heat the oven to 425°F.
Bake. Briefly brush the top of each scone with a bit of buttermilk. Then transfer the baking sheet to the oven and bake for 13-15 minutes or until the scones are lightly golden on top and cooked through. Transfer to a wire baking rack to cool.
Glaze. In a small bowl, whisk together the glaze ingredients until combined. (If the mixture seems too thin, add more powdered sugar.) Then once the scones have cooled a bit, brush or drizzle the glaze on top of the scones. Serve and enjoy!
NOTES
Butter: If you are using unsalted butter, just add an extra 1/4 teaspoon salt to the recipe. Also, it’s important that your butter is completely chilled, so I recommend keeping it in the fridge right up until the minute that you add it to the recipe.
POSSIBLE VARIATIONS:
Want to customize this pumpkin scone recipe a bit? Feel free to…
Sprinkle some turbinado sugar on top: In lieu of (or in addition to) a glaze, I also made a batch of these sprinkled with chunky turbinado sugar on top before baking and they were delicious. Highly recommend if you would like a bit of extra crunch and sweetness.
Add baking chips: You could also mix some semisweet or white chocolate chips into the scone dough if you would like.
Add nuts: You could also mix in some chopped nuts (such as pecans or walnuts) into the scone dough, or sprinkle some on top of the glaze.
Use different warming spices: Feel free to also play around with the types and amounts of warming spices added to this recipe. For example, some ground cardamom would be delicious in these scones too.
Hot Mama Grade: B+
Hot Mama Notes: I had to bake these an extra 2-3 minutes than listed. I used a toothpick coming out clean as the gauge. These scones are good but very rich!! And I think I prefer turbinado sugar on top to glaze, but the glaze is sweet and tasty (just very sticky and wet). You need to eat the scones with a fork with the glaze. I like these, but I'm not a pumpkin fiend as much as some others, so I think I like plain chocolate chip scones better. That being said, I would make them again! :)
