Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1/2 cup pumpkin puree
- 3 tablespoons buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- FOR THE GLAZE
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- FOR THE SPICED GLAZE
- 1 cup confectioners’ sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Pinch of nutmeg
- 2 tablespoons milk
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a food processor, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, pulse to work the butter into the dry ingredients until it resembles coarse crumbs.
- In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and pulse until a soft dough forms.
- Place scone dough onto prepared baking sheet. Flatten into about an 8 inch circle with floured hands. Using a sharp knife dipped in flour, cut the scone circle into eighths leaving the circle intact. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
- To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.
- To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
- After scones have cooled slightly recut and make a small space between each scone.
- Let cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
- Allow glazes to set before serving.