Make dough
Center a rack in the middle of the oven and heat oven to 400 F. Line a baking sheet with parchment paper.
Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended.
Cut the butter into small cubes then scatter over the flour mixture. Use two knives or a pastry cutter to cut the butter into the flour until the mixture resembles coarse cornmeal with a few pea-sized bits of butter, about 5 minutes. You can use a food processor.
In a separate bowl, whisk the pumpkin puree, molasses (optional), cream, egg and vanilla extract until blended.
Stir the pumpkin mixture into the flour and butter mixture until a soft dough forms. Transfer the dough to a floured surface. Knead three to four times until it comes together.
Bake Scones
Pat the dough into a 10 inch by 7 inch rectangle (a rolling pin can be used here). Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making 8 rectangles. Cut each rectangle into two triangles, making 16 scones.
Transfer scones to the baking sheet then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely.
Simple Sugar Glaze - 1 cup icing sugar, sifted and 1-2 tbsps half and half cream. Add sugar to a medium bowl then add one tbsp cream. Stir then judge consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back.
Pumpkin Spice Glaze - 1 cup icing sugar, sifted, 1 tbsp pumpkin puree, 1/8 tsp each cloves, ground nutmeg, ginger. 1/8 tsp ground cinnamon. 1-2 tbsp half and half cream. Combine sugar, pumpkin, spices and one tbsp cream. Stir and check consistency. Adjust like simple glaze.
To Finish
Dip each cooled scone directly into the simple sugar glaze then place glazed side up back onto the cooling rack.
Use a spoon to drizzle a zigzag pattern of the pumpkin spice glaze across each scone. Wait 15 minutes or until the glaze has set.
Store baked and glazed scones covered with plastic wrap. We recommend storing in the refrigerator if storing for more than a day.
Originally Submitted
6/5/2020
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