Pumpkin-flavored everything season is the best season there is. There’s pumpkin for your coffee, pumpkin for your dessert, pumpkin for your dinner, and now, there’s pumpkin for your breakfast! Pumpkin Scones make sure all the courses are covered. Rise and shine with a taste of the fall! These flaky, crumbly morning treats are loaded with pumpkin spice and everything nice (which is even more rich pumpkin flavor). You think that’s pumpkin-y enough? Think again. You get to enjoy not one but two layers of sugary, creamy glaze. One has more hints of vanilla, while the other has more… you guessed it, pumpkin! Pumpkin Scones will make sure you start your day off right while also ensuring you get your pumpkin fix right out of bed! Sounds like it’s going to be a pretty sweet morning!
Ingredients
For the scones:
- 2 cups all-purpose flour, plus more for kneading and your worksurface
- 1/3 cup brown sugar, packed
- 3 teaspoons pumpkin spice blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cut into cubes
- 1/3 cup pumpkin puree
- 3 tablespoons half-and-half cream, fat-free
- 1 large egg
- 2 teaspoons vanilla extract
For the glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons half-and-half, fat-free
For the spiced glaze:
- 1/2 cup confectioners’ sugar
- 1 teaspoon pumpkin spice blend
- 1 tablespoon half-and-half cream, fat-free
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a baking sheet with parchment paper.
Step 3 –In a medium bowl, whisk the flour, the brown sugar, 3 teaspoons of the pumpkin spice blend, the baking soda, and the salt together.
Step 4 –Use a pastry cutter or your hands to work the butter into the flour mixture until it is crumbly and the butter is the size of small peas.
Step 5 –In another bowl, whisk the pumpkin puree, 3 tablespoons of the half-and-half, the egg, and the vanilla together until well combined.
Step 6 –Pour the pumpkin mixture into the flour mixture and stir using a rubber spatula until a soft dough forms.
Step 7 –Knead the dough in a bowl until smooth, about 1 minute. If the dough sticks, add a little flour to your hands.
Step 8 –Generously flour a clean, flat worksurface and roll the dough into an 8×10-inch rectangle that is about 3/4-inch in thickness.
Step 9 –Cut the dough into 16 even squares. To do this, cut the rectangle in half horizontally, then cut each half again horizontally, creating 4 equal rectangles. Repeat the same step vertically. You should end up with 16 2-inch squares.
Step 10 –Cut each of the squares in half diagonally to create mini triangle-shaped scones and place them on the prepared baking sheet.
Step 11 –Bake until a tester inserted in the center comes out clean, about 10-12 minutes.
Step 12 –Let the scones cool for 10 minutes.
Step 13 –While the scones are cooling, in a bowl, combine 1 cup of the confectioners’ sugar and 2 tablespoons of the half-and-half until smooth.
Step 14 –Drizzle the glaze over the slightly cooled sones and allow them to set until the icing hardens, about 10 minutes.
Step 15 –While the glaze is hardening, in another bowl, combine the remaining confectioners’ sugar, the remaining pumpkin spice blend, and the remaining half-and-half and whisk until smooth.
Step 16 –Drizzle the spiced glaze in a zig-zag pattern on top of the first glaze.
Step 17 –Allow the spiced glazed scones to set for 5 minutes.
Step 18 –Serve.
