Glazed Pumpkin Scones
Pumpkin scones made with pumpkin puree, pumpkin spice, and a little fresh sage. Topped with a spiced pumpkin sugar glaze.
Servings: 6 large scones
Ingredients
Pumpkin Scones
- 282 grams all purpose flour 11.7% protein
- 2 tsp pumpkin spice
- 1 Tbsp baking powder
- 1/2 tsp kosher or sea salt
- 2 tsp fresh sage leaves finely chopped, optional
- 84 grams unsalted butter cold and cut into small cubes
- 115 grams pumpkin puree
- 80 grams buttermilk or heavy cream cold
- 1 large egg room temperature
- 105 grams dark brown sugar
- 1 tsp pure vanilla extract
Egg Wash
- 1 large egg
- 1 tsp heavy cream
Pumpkin Sugar Glaze
- 110 grams powdered sugar
- 15 grams pumpkin puree
- ½ tsp vanilla extract
- ½ tsp pumpkin spice
- 15 grams heavy cream
Instructions
Pumpkin Scones
- Preheat a conventional oven to 400℉ (200℃) no fan. Line a baking sheet with parchment paper.
- Whisk together the flour, pumpkin spice, baking powder, salt, and chopped sage in a large bowl.282 grams all purpose flour, 2 tsp pumpkin spice, 1 Tbsp baking powder, 1/2 tsp kosher or sea salt, 2 tsp fresh sage leaves
- Add the cold butter cubes and work together with hands until mixture resembles cornmeal with small flakes of butter.84 grams unsalted butter
- In a separate medium bowl, whisk together the pumpkin puree, egg, buttermilk, and sugar.115 grams pumpkin puree, 80 grams buttermilk or heavy cream, 1 large egg, 105 grams dark brown sugar, 1 tsp pure vanilla extract
- Pour the wet mixture into the flour and butter. Gently mix into a shaggy dough with a rubber spatula.
- Transfer the dough onto a well floured surface. Gently press and shape the into a flat 7-8 inch circle with floured hands.
- Take a bench scraper or sharp knife and cut the circle in half. Wipe the knife between cuts with a paper towel. Cut each half into thirds, to make six even triangles.
- Use flat spatula to transfer the scones to the baking sheet, spacing 2-inches apart.
Egg Wash and Bake
- Beat the egg and cream together in a small bowl with a fork. Gently brush the top of each scone with egg wash. Place the pan in the fridge for about 15 minutes to chill the scones.1 large egg, 1 tsp heavy cream
- Place th epan on the middle oven rack and bake for 18-19 minutes, until golden brown.
- Set the tray on cooling rack for 10 min, before placing the scones directly onto the rack to cool completely.
Pumpkin Sugar Glaze
- Combine all the ingredients together in a small mixing bowl. Whisk together until smooth. For a thinner glaze, stir in an additional teaspoon of cream.110 grams powdered sugar, 15 grams pumpkin puree, ½ tsp vanilla extract, ½ tsp pumpkin spice, 15 grams heavy cream
- Spoon glaze in top of cooled scones. Let sit about 30 minutes until the frosting is set.
Notes
Ingredients Used:
- Flour: King Arthur All Purpose Flour (11.7% protein), King Arthur Bread Flour (12.7% protein)
- Pumpkin: Libby's Canned Pumpkin Puree
Nutrition
Calories: 239kcal