Perfect Pumpkin Scones with Pumpkin Glaze

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These simple pumpkin scones with spiced pumpkin glaze recipe are the perfect fall treat! Tender, easy, moist pumpkin scones sweetened with light brown sugar and molasses, with just the right balance of fall spices, and then topped with a deliciously spiced pumpkin glaze for an extra boost of flavor. Serve these sweetened scones warm with a pot of fresh coffee!😉

Servings: 12 scones  |  Total Time: 35 Minutes

Ingredients

For the Pumpkin Scones:

  • 114g (1/2 cup) 100% pure canned pumpkin puree
  • 1 large egg, room temperature
  • 3 tablespoons heavy cream, more for brushing the top
  • 1 tablespoon molasses, such as Grandma’s Original
  • 1 tablespoon pure vanilla extract
  • 269g (2 cups) all-purpose flour, spooned, leveled-off, and sifted, plus more for dusting
  • 80g (1/4 cup plus 2 tablespoons) light brown sugar
  • 2 teaspoons Non-Aluminum baking powder
  • 1 teaspoon baking soda 
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice 
  • 1/4 teaspoon ground mace, optional 
  • 1 stick (1/2 cup) cold unsalted butter, cut into cubes

Perfect Pumpkin Scones with Spiced Pumpkin Glaze

For the Pumpkin Glaze:

  • 1-1/2 cups Confectioners’ sugar
  • 3 tablespoons canned pumpkin purée
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground mace, optional 

Instructions

For the Pumpkin Scones:

Set the cubed butter on a plate and place it in the freezer for 15 minutes. Preheat the oven to 400 °F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses, and vanilla until combined. Set aside.

In the bowl of a food processor fitted with the blade attachment, pulse the sifted flour, light brown sugar, baking powder, salt, and spices until combined. Add the cold butter into the food processor pulse only until pea-size pieces remain, about 20 seconds.

Perfect Pumpkin Scones with Spiced Pumpkin Glaze

Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it’s okay if the dough looks a little dry, just don’t overwork it, or the scones will be tough!)

Tip the dough out onto the prepared baking sheet. Flour your hands and pat them into an 8-inch circle. Cut the dough into 8 equal triangles and freeze them for at least 15 minutes. (Once they’re frozen, you could transfer them to an airtight container and keep them frozen for up to a month.)

Perfect Pumpkin Scones with Spiced Pumpkin Glaze

Spread the pumpkin scones out on the baking sheet and brush with a bit of heavy cream. Bake the pumpkin scones until a toothpick inserted into the centers comes out clean, 12- 15 minutes. Transfer to a rack to cool, about 1 hour.

For the Pumpkin Glaze:

Whisk all the ingredients together in a small bowl until well combined. When the pumpkin scones are cool, spread some pumpkin glaze mixtures on top of each scone and wait about 15 minutes for the glaze to set and serve. Enjoy!

Perfect Pumpkin Scones with Spiced Pumpkin Glaze

Notes:

The pumpkin scones are best served fresh on the same day they are made but will keep well in a covered container for up to two days.

No Food Processor? Don’t worry; just use 2 forks or a pastry blender to cut in the butter.

Perfect Pumpkin Scones with Spiced Pumpkin Glaze


“Verses of the Day”

Don't Be Afraid
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Joshua 1:9
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Psalms 27:1
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'No, in all these things we are more than conquerors through him who loved us. I am sure of this. Nothing can stop God from loving us.
Romans 8:37-39
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Psalms 23:4
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Psalms 91:1
Love in Action
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Romans 12:21
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Psalms 18:2
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