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Pumpkin Scones by




4 1/4 cups flour
3/4 cup sugar
1 tsp salt
2 tbsp baking powder
1/2 tsp ground ginger
1/2 tsp ground cloves
3/4 tsp nutmeg
2 tsp cinnamon
3/4 cup butter, cold, cut in cubes
1 cup canned pumpkin puree
1/2 cup heavy cream
2 eggs


1 cup powdered sugar
2 tbsp heavy cream


1 1/2 cups powdered sugar
1/2 tsp cinnamon
1/2 tsp allspice
2-3 tbsp heavy cream


1. In small bowl, mix the pumpkin, heavy cream and egg with a whisk. Set aside.

2. In mixer, using paddle attachment, mix flour, sugar, baking powder and spices. Add in cold butter cubes and mix until crumbly. Slowly add in pumpkin mixture and mix until thoroughly combined.

3. Divide dough in half, and form the dough into a 12x5 inch rectangle. If itís too sticky, using hands, mix in enough flour so it is easier to shape.

4. Cut dough into triangles by making three vertical cuts (you should now have 3 rectangles. Cut each of the rectangles by making an X, I use a pizza cutter. Then make ONE horizontal cut across the center. You should have 18 triangles.

5. Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree oven for about 13-15 minutes. Repeat with other half of dough.

6. Cool on rack. Make sugar glaze by whisking the sugar with heavy cream. Using a brush, paint the tops of each scone with the glaze.

7. To make cinnamon glaze, whisk all the ingredients together until smooth. Pour into a Ziplock bag and cut the corner. Drizzle the glaze over all the scones. Allow to dry (about 15 minutes)

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