Iced Pumpkin Scones – Perfectly spiced pumpkin scones covered in icing to make for a sweet breakfast treat
That’s right…I’ve got more pumpkin coming at ya! You can try to hate on the pumpkin fad, but the truth is, pumpkin is popular for a reason – cause it’s gosh-darn delicious!
Today’s pumpkin recipe is a tribute to the first-ever pumpkin treat I ever tried – a pumpkin scone. Like many of you, pumpkin was something that I was introduced to by Starbucks. I had never tried a single pumpkin treat growing up because, well, it’s pumpkin and frankly, we’re chocolate people. But suddenly pumpkin treats started to pop up at the beloved coffee shop and I suddenly trusted the idea that pumpkin could be good. Marketing at its finest, folks.
Not only was a pumpkin scone the first pumpkin treat I ever tried but it was the first scone I ever tried, as well. Even with a British-raised grandmother, I had never tried a scone before. When I took my first bite, all I remember was being pleasantly surprised by the spices and moist, yet dense, texture of the scone. Welp, the impossible happened- I liked pumpkin!
So today, I would like to commemorate that moment by replicating that delicious iced pumpkin scone and sharing it with you all.
And here she is!
Making scones is quite similar to making biscuits – cold butter, flour, baking soda, baking powder, etc. The only major difference is that scones have sugar. In the case of these iced pumpkin scones, it’s brown sugar.
Similarly to biscuits, the cold butter is worked into the flour to make a crumb-like texture. Then, the wet ingredients are added to make a dough. The dough is then rolled out to form a rectangle, from which we cut out our triangles.
Then, you simply bake them, let them cool, and coat in two different kinds of icing: one plain, white icing and one pumpkin spiced icing. The spiced icing on its own adds too much spiced flavor to the already-spiced scone. So it’s great for drizzling over the plain icing instead of using it by itself.
If, like me, this is your first time making scones, here are some tricks I learned along the way that you’ll find helpful:
- When adding the wet ingredients to the dry, fold them together, being careful not to over-mix. If you mix too much, the dough will get tough which will make the scones tough.
- If the dough it sticking to your rolling pin and/or counter, add more flour and knead into the dough to dry it out a little.
- A pizza cutter makes it super easy to cut the triangles
- To keep the icing from pooling at the bottom of the scones, I place the scones on a wire rack on top of a baking sheet and then spoon the icing over them while on the rack. The excess icing will drip through the wire rack and onto the bottom of the baking sheet, keeping the scones clear of excess icing.
And there you have it – my first scone recipe and a lovely addition to your fall baking repertoire! What other scone recipes do you recommend? I am so excited to try more of them!
Iced Pumpkin Scones
For the pumpkin scones:
- 2 cups all-purpose flour
- 1/3 cup light brown sugar
- 1 teaspoon ground 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 stick butter unsalted, cold, cut into cubes
- 1/2 cup pumpkin puree
- 3 tablespoons milk
- 1 large egg
- 2 teaspoons pure vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
For the spiced glaze:
- 1 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 2 tablespoons milk
- Preheat oven to 400 degrees. Prepare large baking sheet by lining with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder, spices, salt, and baking soda. Whisk until combined. Add cold, cubed butter and crumble butter into flour mixture with your hands until butter is in very small pieces.
- In a medium bowl, mix puree, egg, milk, and vanilla extract until combined. Add to dry mixture and fold together carefully. Do not over mix.
- Pour batter onto a clean counter surface and knead a few times until dough comes together and is no longer sticky. Add more flour to keep it from sticking to the rolling pin and surface, if needed. Roll out into a 10x7 rectangle.
- Using a sharp knife, cut in middle length-wise and then width-wise. You should have 4 smaller rectangles. Make a diagonal in each rectangle to make 8 triangles. Place triangles on prepared baking sheet about 1-2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until toothpick comes out clean when inserted in the center of the scones. Remove from oven and let cool for 10 minutes before icing them.
- Mix icing ingredients together. Spoon plain icing all over each scone. Let it set for 5 minutes. Mix ingredients for spiced icing. Drizzle spiced icing over each scone. Let them set completely before serving or storing.
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