Ginger Pumpkin Scones + Spiced Glaze
These scones are not dry.if you prefer a drier crumb, then check out my notes on this recipe below.
Servings Prep Time
8scones 60minutes
Cook Time
14-16minutes
Servings Prep Time
8scones 60minutes
Cook Time
14-16minutes
Ingredients
Dough
  • 2cups unbleached all-purpose white flour
  • 6tbsp unsalted butter (cold and cubed)
  • 3/4cup pumpkin puree
  • 1tbsp baking powder
  • 1/2tsp salt
  • 1 1/2tsp pumpkin spice
  • 4tbsp half-halfcan use milk or cream
  • 2tsp vanilla extract
  • 3tbsp brown sugar
  • 1tbsp white sugar
  • 2tbsp minced crystallized ginger
Spiced Glaze
  • 1cup powdered sugar
  • 2tbsp milk
  • 1tsp vanilla extract
  • 1tsp pumpkin spice
Instructions
  1. Combine dry ingredients in a large bowl and mix. In a separate bowl, whisk together the pumpkin puree, egg, half-half, sugars, and vanilla. Mix the ginger into the wet ingredients and set aside.
  2. Cut the butter into small cubes and incorporate into the dry ingredients with a pastry cutter, fork, or your hands. Do this for a few minutes until the butter is pea-sized and distributed throughout the mixture.
  3. Incorporate the wet ingredients into the dry ingredients. Mix with a spatula and finish by kneading with your hands for a few minutes until everything is incorporated.
  4. Flatten out dough on a sheet pan into roughly 7-8 inch circle. Cut 8 triangles and arrange on the sheet pan. Place the pan in the freezer for 30-45 minutes. This will help get a good rise out of the dough.
  5. While the dough is chilling, preheat the oven to 425 F. After 30-45 minutes pull the sheet out and place in the preheated oven. Bake for 14-16 minutes.
  6. While scones are baking, prepare the spiced glazed by mixing all the ingredients in a small bowl. Set aside.
  7. Pull the scones out of the oven and let them cool for a few minutes and then drizzle the glaze over the scones. Make sure to get every knook and cranny. Serve warm and enjoy.
Recipe Notes

If you want to have a drier crumb, cut the amount of pumpkin puree to 1/2 cup. Also reduce the amount of half-half to 3 tbsp.