Description
This Pumpkin Scones Copycat Recipe offers a delightful treat, combining tender, spiced pumpkin-infused scones with a sweet, creamy glaze and a warm, spiced drizzle. Perfect for fall breakfasts or afternoon tea, these scones bring classic autumn flavors to your table with a simple baking process.
Ingredients
Scones
- 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 cold unsalted butter (cut into cubes)
- 1/2 cup pumpkin puree
- 3 tablespoons milk
- 1 large egg
- 2 teaspoons vanilla extract
Glaze
- 1 cup confectioners’ sugar (sifted)
- 2 tablespoons milk
Spiced Glaze
- 1 cup confectioners’ sugar (sifted)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 2 tablespoons milk
Instructions
- Preheat the oven: Preheat your oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Prepare dry ingredients and butter: In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, ground cloves, ground ginger, nutmeg, baking soda, and salt. Add the cold unsalted butter cubes and use your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs.
- Mix wet ingredients: In a separate bowl or large glass measuring cup, whisk together the pumpkin puree, milk, egg, and vanilla extract until smooth.
- Form the dough: Pour the wet pumpkin mixture over the dry ingredients and stir gently with a rubber spatula until a soft dough forms. Avoid overmixing to keep the scones tender.
- Shape and cut: Lightly flour a clean surface, then turn out the dough. Knead it gently 3-4 times to bring it together. Roll the dough into an 8-inch circle about 1 inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
- Bake the scones: Arrange the scones on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the scones are lightly golden brown.
- Prepare the glaze: While the scones bake and then cool for 10 minutes, prepare the two glazes. For the plain glaze, whisk together 1 cup confectioners’ sugar with 2 tablespoons milk until smooth. For the spiced glaze, combine 1 cup confectioners’ sugar with cinnamon, cloves, ground ginger, nutmeg, and 2 tablespoons milk and whisk until smooth. Adjust milk quantity if the glazes are too thick.
- Glaze and serve: Once the scones have cooled slightly, spoon the plain glaze over each scone and then drizzle the spiced glaze on top. Allow the glazes to set before serving to enjoy a perfect balance of sweet and spice.
Notes
- Use cold unsalted butter to ensure the scones remain flaky and tender.
- Do not overmix the dough to avoid tough scones; gentle mixing is key.
- If you don’t have pumpkin puree, canned pumpkin can be used as a substitute.
- The glazes should be smooth and pourable; add milk a little at a time to adjust consistency.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- To reheat, warm scones in a low oven or toaster oven to restore freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
