Did Someone Say Pumpkin Scones?
Delicious pumpkin scones with a moist center topped with vanilla bean and pumpkin glaze. Easy to make, not so easy to share.
Servings: 6 Large Scones
Ingredients
For the Scones
  • 1/4 Cup Pumpkin Puree
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cloves
  • 2 teaspoons Vanilla Extract
  • 2 Cups Flour
  • 1/3 Cup Brown Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 8 tbsp Unsalted Butter frozen and shredded
  • Milk for coating scones
For the Vanilla Bean Glaze
  • 1/2 Vanilla Bean split and scrapped
  • 1/2 Cup Powdered Sugar
  • 2 tbsp Milk
For the Pumpkin Glaze
  • 1/2 Cup Powdered Sugar
  • 1 tbsp Pumpkin Puree
  • 1/8 teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg
  • 3 tbsp Milk
How To Make
For the Scones
  1. Preheat your oven to 400*F
  2. Take your butter out of the freezer and shred using the large holes on a cheese grater and toss back in the freezer for later use.
  3. In a medium saucepan, add pumpkin puree, cinnamon, nutmeg, and cloves and simmer on a medium heat for 5-8 minutes. Do not let boil. Then remove from heat and let cool. By doing this, you are "awakening" the pumpkin flavors and making your scones more tasty.
  4. In a mixing bowl, blend flour, sugar, baking powder, and salt together and toss in a food processer. Add frozen butter and pulse a few times until it is well blended. It will look more like a course crumbly mixture.
  5. Scrape your crumbly mixture back into your mixing bowl and fold in pumpkin puree mixture. 
  6. Place your dough on a flat, floured surface like a pastry board or even your counter. Your dough should be nice and firm at this point.
  7. Mold your dough into a 12 x 4 in rectangle like pictured above.
  8. Take a long knife or a pizza cuter and run it under cold water. Now cut your dough into three squares and then cut across each square diagonally making 6 large scones. Feel free to keep wetting your knife to prevent your dough from sticking.
  9. Coat your dough with a little bit of milk and place on a baking sheet lined with parchment.
  10. Bake for 12-50 minutes.
  11. Let scones cool for at least 15-20 minutes before adding frosting.
For the Vanilla Bean Glaze
  1. Scrape your vanilla bean and place in a small mixing bowl.
  2. Add in milk and powdered sugar and whisk until fully incorporated.
  3. Add more powdered sugar if too runny. Add more milk if too thick.
For the Pumpkin Glaze
  1. Add the pumpkin puree, cinnamon, nutmeg, powdered sugar, and milk in another small mixing bowl and whisk until fully incorporated.
  2. Add more powdered sugar if too runny. Add more milk if too thick.