Pumpkin Spice Scones
Make these. Seriously. They are incredible. I thought I had found my favorite scone recipe previously (and those are really good), but these are better. They are moist and sweet and full of wonderful pumpkin flavor. And the icing? Don’t leave it off, because it takes the scone from good, to something that I want to eat for breakfast every morning. It’s like the gooey topping of a cinnamon roll. Mike loved these as well. He no longer claims to dislike scones or pumpkin, that’s how good these are. He rated them a 4 and asked me to make them again this weekend, although without the nuts. 🙂
Pumpkin Spice Scones
2 cups Flour
⅓ cups Brown Sugar, Tightly Packed
2 teaspoons Baking Powder
½ teaspoons Salt
1 teaspoon Cinnamon
½ teaspoons Ginger Powder
½ teaspoons Nutmeg
1 stick Unsalted Butter, Frozen
½ cups Pumpkin Puree
½ cups Heavy Cream
1 cup Powdered Sugar
½ teaspoons Cinnamon
¼ teaspoons Ginger Powder
2 teaspoons Corn Syrup
1 teaspoon Vanilla
Heavy Cream (Enough To Let Icing Reach Consistency Of Honey)
½ cups Toasted, Chopped Walnuts (optional)
Mix first 8 ingredients with a fork and add the frozen butter stick by grating it on a cheese grater over the flour mixture. (Note: work quickly, holding the frozen butter in its wrapper and a paper towel to keep it from melting.)
Mix butter curls into the flour mixture with a fork. In a small bowl, mix the pumpkin and cream and pour into the flour/butter mixture. Fold with a wooden spoon just until flour is moistened, then turn out onto a lightly floured board and gently knead over a couple of times.
Pat into a circle about 1 inch thick and cut into 8 sections like pie slices. Separate scones onto a cookie sheet and place them in the freezer for 30 minutes. (Or make these ahead and place them in the fridge overnight.)
Bake at 400F for about 25 minutes till just firm and golden around the edges. Let cool to room temperature.
For the Icing: Mix the first 5 icing ingredients (powdered sugar, cinnamon, ginger powder, corn syrup, vanilla). Add heavy cream in small amounts at a time, stirring often, until icing reaches the consistency of honey.
With a large soup spoon, spoon the icing over the cooled scones and sprinkle toasted walnuts over the top. Let the icing set a bit before putting the scones away in an airtight container.
from Tasty Kitchen
Oh my, these look aaaamazing!!!!
I need those so bad right now…hmmmm….maybe I will actually bake them right now….aw dang no brown sugar…ugh
Whoa, these look deadly. What a great fall treat!
Your scones sound amazing! Thanks for sharing 🙂
These look AMAZING! I loveeee pumpkin scones but have yet to come across a winner recipe for me.. I am trying this tomorrow! 🙂
I love scones and I love pumpkin. I guess that equals I will love your recipe!
Ooo, I love this time of year. Pumpkin has to be my favorite baking ingredient EVER!
These scones look absolutely to die for!
Those are gorrrrrrrjesssssssssssssssss!
I like your frequent use of pumpkin lately! I've been eating a ton of fall squash…looks like its time for me to move on to another fall favorite
Im cracking up at your husbands rating scale! and the scones look incredible! especially the icing of course.
I also want to thank you for stopping by my blog 🙂
ugh! I've been meaning to make some of these! they look AWESOME! I will def have to make some soon now…
omg these look soooo amazing!
Oooooh those are magnificent! I can see that you do need to include the topping. So seasonal and yummy!
Those are absoluterly amazing! When warmed slightly they are awesome! Thanks for sharing it! I'm sure it will become one of our fall regulars. It's going to be a hit at Thanksgiving!
Dave – I'm so glad you liked them! Thanks for leaving a comment to let me know 🙂
Mmmmmm I love pumpkin! These would make me happy anyday!
I ♥ pumpkin!!!! 🙂 I have to go get some heavy cream, and then I am SO making these!!!! I have stocked up on pumpkin, and I plan on using it – a LOT!! 🙂
My husband doesn't like scones either, so I must give this recipe a try. Pumpkin and scones are 2 of my favs, I can't wait!
I am so glad you like these, megan!
saw your photo on foodgawker and thought "hey, those are pretty!" and had to click =)
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Any idea if these can be made and frozen for a week or two and still be delicious? After thawing, of course… 🙂
They can be frozen, especially if you warm them up in the oven to serve them. However, they’ll be even better if you shape the scones and freeze before baking. Then all you’ll need to do is bake them when you want to serve them. They will be freshest that way. 🙂