ICED PUMPKIN SPICE SCONES

Updated: Oct 12




When I had my wholesale bakeshop, scones were always on the menu. I always made Buttermilk and Cream Scones and one that was seasonal. These Iced Pumpkin Spice Scones were one the most popular ones. And I for one cannot resist anything baked with pumpkin spice. I also love the spiced icing which make these scones extra special. Forget what you may think about scones being dry or boring. This recipe is so delicious and will fill your home with the smell of warming spices.


My secret ingredient that makes these Iced Pumpkin Spice Scones so good is pumpkin butter. Instead of pumpkin puree, grab yourself a jar of pumpkin butter and I guarantee you will be hooked. It has a smooth, buttery texture and any leftovers is delicious spread on bread, waffles or pancakes. It's also delicious stirred into yogurt.







ICED PUMPKIN SPICE SCONES

(makes 8 scones)


INGREDIENTS

  • 2 cups all purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/4 teaspoon allspice

  • 6 tablespoons butter, frozen and grated

  • 1/2 cup pumpkin butter, homemade or store bought

  • 1/3 cup plus 1 tablespoon brown sugar

  • 3 tablespoons heavy cream

  • 1 egg, room temp

  • 1 teaspoon orange zest

(Spiced Icing)

  • 1 cup powdered sugar

  • 2 tablespoons water

  • 1/4 teaspoon cinnamon

  • pinch each of nutmeg, ginger, cloves and salt


METHOD


Preheat oven to 375F. In a large mixing bowl, sift the flour, baking powder, baking soda, salt and spices together. In another bowl, mix the pumpkin butter, brown sugar, cream, egg and orange zest together. Toss the frozen, grated butter into the dry ingredients and lightly mix until the butter is evenly coated. Fold in the pumpkin mixture and mix just until the dough comes together. Be careful not to overmix the batter. Turn the dough out onto a lightly floured surface and shape into a disc with a 1 inch thickness. Using a sharp knife, cut the disc into 8 equal wedges and place the wedges 2 inches apart onto a parchment lined sheet pan.

Bake for 20-25 minutes until the scones are golden brown. While they are baking, prepare the glaze. Stir all the glaze ingredients together until smooth. If the mixture is too thick, add a few drops of water to get the desired consistency. Drizzle the icing over the still warm scones and allow the icing to set up before serving.


TIPS

  • Freezing and grating the butter will give the dough a tender crumb.

  • Use orange juice instead of cream in the icing.

  • Store any leftover scones in an airtight container for 2-3 days.


Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it #mgracebakeshop




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