Glazed Pumpkin Scones

Indulge in the comforting flavors of fall with these Glazed Pumpkin Scones. Perfectly moist and tender, these scones are infused with aromatic spices like cinnamon, ginger, and nutmeg, making them an ideal treat for breakfast, brunch, or a cozy afternoon snack. Each scone is generously topped with a luscious vanilla glaze and a delightful spiced pumpkin drizzle, elevating this classic baked good to new heights. Whether enjoyed warm from the oven or at room temperature, these scones will quickly become a seasonal favorite.

Prep Time20 mins

Cook Time18 mins

Total Time38 mins

Course: Breakfast Cuisine: American Keyword: For added flavor, consider mixing in chocolate chips or nuts. These scones freeze well; simply reheat before serving. Servings: Makes 8 scones Calories: 188kcal Author: Tisha

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, cold
1/2 cup pumpkin puree
1/4 cup whole milk
1 cup powdered sugar
2 tablespoons whole milk
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
1 tablespoon pumpkin puree
1/4 teaspoon ground cinnamon
1 teaspoon whole milk

Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, mix together flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Combine pumpkin puree and milk in a small bowl; add to the dry mixture and stir gently until just combined.
Turn dough onto a floured surface; knead lightly and shape into an 8-inch round about 3/4-inch thick.
Cut into 8 wedges and place them on the baking sheet.
Bake for 15-18 minutes until golden brown; let cool on a wire rack.
For glazes, whisk together powdered sugar, milk, and vanilla for the vanilla glaze; mix powdered sugar, pumpkin puree, cinnamon, and milk for the spiced drizzle.
Once cooled, drizzle the vanilla glaze over each scone followed by the spiced pumpkin drizzle.

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