Welcome October! [Recipe] Glazed Pumpkin Scones

October is here! I could sing it from the rooftop! Well, probably not, literally. I’m sure to fall down and ruin the rest of October if I did that.

Nonetheless, let’s talk about October! Do you have your sweaters ready to wear? Are you ready to bake everything pumpkin and apple? Are you already thinking about turkey dinner on Thanksgiving? Yes, yes, YES!

We’re also celebrating that Hadley’s going to be 6 months old on the weekend. I know everyone talks about how quickly time passes, but I seriously cannot believe how quickly these past 6 months have flown by. I no longer have an infant. I have a beautiful, vibrant baby girl! She’s showing us her spunky little personality, and moving and shaking all over the place. I am so in love with this child.

To celebrate October’s arrival, I’m baking scones today. Pumpkin scones. Glazed pumpkin scones.

This recipe is adapted from a pin of a recipe I found on Pinterest, found at Life of a Whisk, here. These scones are supposedly a copycat of the famous Starbucks pumpkin scones, but I’ve never actually had a Starbucks pumpkin scone, so I have no idea if the copycat claim is true.

Thank you for the original recipe, Life of a Whisk. I bumped up a lot of the spices as compared to the original recipe, used a different method, and switched up an ingredient or two to suit my taste.

[Recipe] Glazed Pumpkin Scones

Adapted from Life of a Whisk’s Copycat Pumpkin Scone Recipe

Makes 12 scones

Scones:
2 1/2 cup flour
6 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1/2 cup cold butter, cut into cubes
1/2 cup pumpkin puree
6 Tbsp heavy cream
1 egg
1 tsp vanilla

Glaze Base:
1 1/2 cup icing sugar
6 Tbsp cream
1/2 tsp vanilla

Preheat oven to 400F.

Combine the dry ingredients (butter, sugar, baking powder, salt, and dry spices) in a large bowl. Mix well.

Add the butter. Cut the butter into the dry ingredients using a pastry cutter (or a knife or fork) until the butter pea-sized.

In a separate bowl, combine the pumpkin puree, heavy cream, egg, and vanilla. Mix well.

Add the wet ingredients to the dry ingredients, incorporating the wet into the dry until a dough starts to form.

Turn the dough out onto a flat, floured surface. Knead the dough a few times, until the dough starts to come together. Don’t knead too much, just until the dough starts to stick together.

Cut the dough ball in half. Form each half into a round disk, about 10 inches in diameter and about an inch thick. Cut each disk into 6 equal pieces.

Place the scones on a parchment lined baking sheet.

Bake for 15 – 20 minutes, until the scones are lightly browned on the bottom.

Allow the scones to cool before drizzling with glazes (glaze recipe follows).

Glaze Base:
1 1/2 cup icing sugar
6 Tbsp cream
1/2 tsp vanilla

Combine all ingredients in a bowl and whisk well. If the glaze is a bit too stiff to drizzle, add cream a tablespoon at a time until the desired consistency is reached.

Divide the glaze between two bowls.

To one half of the glaze, add the following: 1/2 tsp cinnamon, pinch of nutmeg, and a pinch of ginger.

[Recipe] Glazed Pumpkin Scones

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Servings 12 scones

Ingredients

  

• 2 1/2 cup flour
• 6 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1/2 cup cold butter cut into cubes
• 1/2 cup pumpkin puree
• 6 Tbsp heavy cream
• 1 egg
• 1 tsp vanilla
• 1 1/2 cup icing sugar
• 6 Tbsp cream
• 1/2 tsp vanilla

Instructions

 

• Preheat oven to 400F.
• Combine the dry ingredients (butter, sugar, baking powder, salt, and dry spices) in a large bowl.
• Add the butter. Cut the butter into the dry ingredients using a pastry cutter (or a knife or fork) until the butter pea-sized.
• In a separate bowl, combine the pumpkin puree, heavy cream, egg, and vanilla. Mix well.
• Add the wet ingredients to the dry ingredients, incorporating the wet into the dry until a dough starts to form.
• Turn the dough out onto a flat, floured surface. Knead the dough a few times, until the dough starts to come together. Don't knead too much, just until the dough starts to stick together.
• Cut the dough ball in half. Form each half into a round disk, about 10 inches in diameter and about an inch thick.
• Cut each disk into 6 equal pieces.
• Place the scones on a parchment lined baking sheet.
• Bake for 15 - 20 minutes, until the scones are lightly browned on the bottom.
• Allow the scones to cool before drizzling with glazes.
• To make the glaze, combine all ingredients in a bowl and whisk well. If the glaze is a bit too stiff to drizzle, add cream a tablespoon at a time until the desired consistency is reached. Divide the glaze between two bowls. To one half of the glaze, add the following: 1/2 tsp cinnamon, pinch of nutmeg, and a pinch of ginger.