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