Pumpkin Scones with Cinnamon Icing

Pumpkin Scones with Cinnamon Icing

These easy pumpkin scones are the first thing I bake when fall leaves begin to color. Filled with warm autumn spices, moist and tender, and drizzled with cinnamon icing. They're coffee shop perfect, especially with a morning latte. Or incredibly wonderful with afternoon tea.

Prep Time15

Cook Time20

Total Time35

Servings: scones

Calories: 311kcal

Author: Stephanie Wilson

Ingredients

2 cups all-purpose flour
⅓ cup light brown sugar
⅓ cup granulated sugar
1 ½ teaspoons baking powder
1 teaspoon cinnamon
¾ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground cloves
8 tablespoons butter cold and cubed (1 stick)
½ cup pumpkin puree drained *
3 tablespoons heavy cream *
1 tablespoon molasses
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
Place the flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger, salt, and cloves in the bowl of a food processor; pulse to combine the ingredients.
Add the cubed cold butter to the dry ingredients in the processor; pulse until the mixture resembles coarse crumbs. Whisk together the drained pumpkin, heavy cream, molasses, and vanilla in a separate bowl. Add to the dry ingredientstogether and pulse together until a dough forms.
Transfer the dough with lightly floured hands onto the parchment lined baking pan. Shape the dough into a disk, about 1 inch high. Cut into 8 equal wedges, and pull apart slightly on the pan.
Bake for 20 to 24 minutes, or until set. Let cool before drizzling Cinnamon Icing (recipe below).

Notes

Cinnamon Icing

1 cup powdered sugar
½ teaspoon cinnamon
2-3 teaspoons milk

Add the powdered sugar and cinnamon to a small bowl. Then add the milk, a little at a time, until it reaches the desired consistency. Very quickly, I like to add the icing to a plastic bag and snip a tiny corner off. It makes icing the scones super easy.

Straining the Pumpkin

This is an extra step that I think really improves the scone's texture. The first thing I do when I'm making these scones is to put the pumpkin in a fine mesh strainer. I let is drain any excess moisture while I mixing the other ingredients. Add the pumpkin and proceed with the recipe.

Heavy Cream

I ran out of heavy cream this morning while making yet another batch of scones. I substituted equal parts of milk and Greek yogurt (1 ½ tablespoon each) for the heavy cream. It was a great substitution.

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