Easy Pumpkin Scones Recipe

For the Glaze

• 1 ½ cups powdered sugar (180g)
• 2 tablespoons milk

Optional Glaze

• ¼ teaspoon pumpkin pie spice
• 1 tablespoon pumpkin purée

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

For the Scones

1. Cut the butter into small cubes and freeze while continuing or for 10 minutes.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, spices, salt, and baking soda.
3. In another bowl, whisk together pumpkin purée, cream, brown sugar, egg, and vanilla until smooth.
4. Toss the frozen butter in the flour mixture to coat the pieces. Using a pastry blender or by rubbing the pieces between your fingers, cut the butter into the flour until it is about the size of peas. Fold the pumpkin mixture into the flour mixture until moistened and no large flour pockets remain.
5. Turn out the dough onto a well-floured surface. Working with floured hands, pat the dough into an 8-inch square. Cut into quarters, and cut each quarter in half diagonally, creating 8 triangles. Transfer scones to the prepared baking sheet. For best results, freeze for 20 to 30 minutes.
6. Brush the tops lightly with heavy cream and sprinkle with sugar, if desired.
7. Bake for 20 for softer scones and 25 minutes or until the edges and tops are golden brown for crisper, denser scones. Transfer to a wire rack and cool while making the glaze.

For the Glaze

1. Sift the powdered sugar into a bowl. Whisk in the milk until smooth. (For a thinner glaze, add 1 or 2 teaspoons more milk.)
2. For an optional spiced glaze, transfer about a third of the glaze into another bowl. Whisk in the pumpkin purée and pie spice.
3. Spread the plain glaze over the tops of the warm scones with the back of a spoon. Drizzle with the spiced glaze, if using. Let scones cool until glaze is set, about 30 minutes. Store in an airtight container at room temperature for up to 3 days.