Ingredients:
For the Scones:
🌾 2 cups (250g) all-purpose flour
🍬 1/3 cup (67g) brown sugar, packed
🧂 1 teaspoon baking powder
🧂 1/2 teaspoon baking soda
🧂 1/2 teaspoon salt
🍂 1 1/2 teaspoons pumpkin pie spice
🧈 1/2 cup (115g) unsalted butter, cold and cubed
🎃 1/2 cup (120g) pumpkin puree
🥛 1/4 cup (60ml) heavy cream
🥚 1 large egg
🍦 1 teaspoon vanilla extract
For the Glaze:
🍬 1 cup (120g) powdered sugar
🥛 2-3 tablespoons milk
🌿 1/2 teaspoon vanilla extract
🍂 1/4 teaspoon pumpkin pie spice (for drizzle, optional)
Directions:
🔥 Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
🌾 In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
🧈 Using a pastry cutter or your hands, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
🎃 In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract.
🥄 Add the wet ingredients to the dry ingredients and mix until just combined (don’t overmix!).
🍪 Turn the dough out onto a floured surface and shape it into a disc about 1 inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
🍂 Bake for 20-25 minutes, or until the scones are golden brown. Let them cool for 10 minutes on the baking sheet.
🍬 While the scones cool, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract. Drizzle over the scones and, if desired, mix a little pumpkin pie spice into some glaze and drizzle it on top.
Prep Time: ⏰ 20 minutes | Baking Time: ⏰ 20-25 minutes | Total Time: ⏰ 45 minutes
Kcal: Approximately 300 kcal per scone | Servings: 8 scones