Pumpkin Scones with Spiced Glaze

I’ve been on quite the scone tear here lately, what with the maple-oatmeal scones and then the quiche lorraine scones, and now these! I had been meaning to post a fabulous pumpkin scone recipe since back in October (procrastination, anyone?), but time simply slipped away from me and then the holidays rolled around, and well, you all know how that goes. Thanks to a reader, Rocio, who left a comment on the Brown Eyed Baker Facebook page asking for a pumpkin scone recipe and kicked my butt into gear! Scones are so easy to whip up and bake that there really is no excuse for not making some as soon as the urge strikes. I absolutely adore this pumpkin scone recipe – it is the perfect combination of sweet and spicy and although I have never had the Starbucks original, I honestly can’t imagine them being better than this homemade version. Plus, anything with two levels of icing has to be good, as a matter of principal.

This dough appears a bit dry at first, but as you incorporate the wet ingredients it becomes stickier and more like typical scone dough. The only change I would make to this recipe would be to decrease the amount of milk in both glazes, as it was just a little too thin for my taste. While I usually always add milk just a little at a time for a glaze, I must have lost my mind for a moment and didn’t do it this time. It still tastes fantastic, I’d just like it a little thicker. This, of course, is a matter of personal preference!

Thanks again to Rocio for asking about these scones; I love getting requests from readers so feel free to email me anytime or leave a message on Facebook or Twitter!

Do you have a favorite coffee shop pastry or treat?

One year ago: Ham and Split Pea Soup
Two years ago: Almost Fudge Gateau

Pumpkin Scones with Spiced Glaze

Yield: 12 scones

For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tabelspoons milk

For the Spiced Glaze:
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

(Adapted from We [Heart] Food)

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