
Yields:
1 dz.
Prep Time:
20 mins
Total Time:
40 mins
These scones aren't super sweet on their own, so don't skip the powdered sugar glaze!
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Ingredients
- 2 2/3 cups
all-purpose flour, plus more for surface
- 1/2 cup
granulated sugar
- 2 tsp.
baking powder
- 1 Tbsp.
pumpkin pie spice
- 1/2 tsp.
Kosher salt
- 1/2 cup
(1 stick) cold butter, cut into cubes
- 2/3 cup
canned pumpkin
- 3
eggs, divided
- 1 Tbsp.
water
Coarse sugar, for topping
For the glaze
- 1 cup
powdered sugar
- 2 Tbsp.
heavy cream
- 1 tsp.
pumpkin pie spice
- 1 tsp.
pure vanilla extract
Directions
- Step 1Preheat the oven to 425° and line 2 baking sheets with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt. Add butter and break down into pea-sized pieces with your fingers, two forks, or a pastry cutter.
- Step 2In a medium bowl, whisk together canned pumpkin and 2 eggs until smooth. Add wet mixture to dry, and stir until dough comes together. Turn dough out onto a floured surface and divide into 2 rounds, both about 5" in diameter. Cut each round into 6 even wedges and place on prepared baking sheets, about 1" apart.
- Step 3Whisk the remaining egg with 1 tablespoon of water. Brush tops of scones with the egg-water mixture, then sprinkle them with coarse sugar. Freeze scones for 30 minutes before baking.
- Step 4Bake scones until golden and a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool.
- Step 5Meanwhile, make the glaze: In a medium bowl, whisk together powdered sugar, heavy cream, pumpkin pie spice, and vanilla. Drizzle over scones and serve.
Editor's Note: This recipe was updated on November 5, 2021.
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