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Glazed Pumpkin Scones

I saw a recipe for Pumpkin Spice Scones on this fun blog and realized that it was somewhat similar to my own scone recipe. I couldn't resist the chance to monkey around and come up with something new and delicious. 

Glazed Pumpkin Scones

2 cups flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly ground, if possible)
1/4 teaspoon cloves
1/4 teaspoon ginger
1 stick unsalted butter, cut into 8 chunks
1/3 cup pumpkin puree
3 tablespoons heavy cream

1 cup powdered sugar
2-3 tablespoons heavy cream
1/4 teaspoon cinnamon 

Preheat the oven to 425 degrees Fahrenheit. Put all the dry ingredients in your food processor and whirl them around for a few seconds. Add the chunks o' butter and process until the mixture is mealy. Add the pumpkin and the cream and process again until the dough starts to hold together. If it's really not coming together after several pulses, add a couple of tablespoons more cream.

Turn the dough out onto a lightly floured board and pat it into a rectangular shape. Cut it into 12 uniform pieces and place them on a baking sheet, preferably lined with a Silpat sheet. I like rectangles; my darling Jenna can't figure out my aversion to triangles, but I did try it once, as you can see in the photo above. Bake the scones for 14 minutes.

While they're baking, mix up the glaze. Add the cream slowly to the powdered sugar so that it's just spreadable. 

Let the scones cool for about 5 minutes before spreading the glaze on them, then let them sit 5 minutes more before devouring. 

As always, if you try them, let me know what you think!



References (5)

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Reader Comments (4)

I tried the scones. Delicious! The only problem I had was that the dough seemed very dry, so I added a couple of extra tablespoons of cream. Not sure what I did wrong--maybe I hadn't mixed it long enough? But they turned out great. Thanks!

November 9, 2012 | Unregistered CommenterStephanie Black

Thanks, Stephanie! I'll edit the recipe slightly.

November 12, 2012 | Unregistered CommenterLuisa Perkins

I actually made them a second time (did I mention they were delicious??) and this time I doubled the cream, so I used six tablespoons instead of three. I liked that even better! Thanks for the recipe; this is definitely a keeper.

November 12, 2012 | Unregistered CommenterStephanie Black

The triangles were the first thing I noticed about this post. I feel much better now. I just think scones are supposed to be triangles. :) Rectangles are for brownies and blondies. After I had the one at your house that afternoon, I could NOT stop thinking about it. So, I've made these three times now and I am. In. Love. I see you combined the best of both glazes. I did the same thing. I mean, 2 glazes?

Once again, you're inspired.

November 14, 2012 | Unregistered CommenterJenna Consolo

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