Pumpkin Scones with Cinnamon Glaze
Pumpkin session numero dos this week! These pumpkin scones will rock your world. Light and fluffy pumpkin biscuits spiced to heavenly fall goodness with a drizzle of sweet cinnamon glaze on top. I’m smiling just writing this.
Here in Seattle, the fall and winter weather is somewhat unpredictable, so it is muy importante to be prepared for anything. On the first day of real rain in months, as our sweet boys patiently gathered by the door excited to go out to play, NONE of their rain gear fit. Fantastic. Mom of the year here.
So, I’ve been on a quest to update the growing boys’ rain/snow/light rain/drizzle gear. And since kids grow like weeds, I need good stuff at a discount rate because my pockets are not lined with gold.
Until then, we get wet outside with basic jackets and tight boots and happy muddy boys that don’t seem to care either way.
Let’s talk pumpkin scones.
One of my favorite things about this recipe is the soft pliable texture of the dough. It’s everything you’ve ever wanted your play dough to be. In your hands it’s malleable and comforting and smells like warm fall spices and rich gingerbread. There’s a long list of ingredients, but it comes together beautifully.
You’ll start by mixing some pumpkin, molasses, eggs, and vanilla, then sifting some flour and spices into a bowl. You’ll cut butter into the dry ingredients, then add the pumpkin and work that pumpkin spice dough. Split it in quarters, pat it into round discs, slice, and bake.
After they cool, make the glaze by whisking some powdered sugar, cinnamon, vanilla, and cream. Drizzle some glaze over the scones, let them set for a few minutes, then seriously chill.
A tip regarding glaze: to judge the proper thickness, mix it up, then grab a spoon and drizzle it over your finger. If it is too runny, the lines will blur or drip, then you can add more powdered sugar. If it’s proper, it’ll stay where it is. Added bonus: you get to lick your finger.
This recipe makes about 24 scones, but you can easily cut the recipe in half, or make the whole batch and freeze some. You could even make the dough in a food processor, but I encourage you to dig your hands in, it’s good for the soul.
At present, we come inside from playing, chilly and damp and muddy. I need to step up my preparedness game. Until I do, I help them wash up and get in dry clothes, then we all chow down on a plate of fresh baked scones and tea. It doesn’t get more Seattle fall than that.
- 1 c canned pumpkin
- 2 eggs
- 1/3 c heavy cream
- 2 tbsp molasses
- 3 tsp vanilla
- 4 c flour, plus more for dusting
- 3/4 c light brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cloves
- 1 tsp ground nutmeg
- 1 c unsalted butter, cold and cubed
- 2 c powdered sugar
- 1/2 tsp ground cinnamon
- 1 tsp vanilla
- 2 tbsp milk or cream
Preheat the oven to 400F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk the pumpkin, eggs, heavy cream, molasses, and vanilla.
In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, and spices.
Toss the cold and cubed butter into the flour mixture, and working quickly, use your fingertips to work the butter into the mixture until it is coarse, like wet sand (you will have some pea sized bits of butter, and that's okay).
Pour the pumpkin mixture into the bowl and mix until combined and the dough comes together. It will be sticky.
Dust the countertop with flour and turn the dough out. Sprinkle some flour on the dough. Using your hands, gently knead the dough until it comes together into a nice smooth ball. Divide it into quarters. Take each quarter and pat it into a 5-6 in circle.
Dust a sharp knife in flour and slice each circle into 6 wedges. Dust the knife with more flour as needed.
Place the wedges on the 2 prepared baking sheets. Bake for 12-15 min until they are just done and the bottoms are slightly browned. You may need to rotate the pans halfway through.
Let cool on the pans for 5 min, then remove to wire racks.
Whisk ingredients into a small bowl until smooth.
When the scones are cooled, use a spoon to drizzle glaze over tops of the scones. Let sit for a few minutes to set.
Scones are best served the day they're made, but they store well for a couple of days in a covered container on the counter.