The wait is over – it’s pumpkin season! Make your own Pumpkin Scones and skip the coffee shops.
Yes, the pumpkins are coming, the pumpkins are coming! If you are like me, you are getting your pumpkin recipes all stacked up and ready to go. And what a great way to start your morning by having these homemade scones that are soft, moist, won’t cost you a bundle and you don’t need to get dressed up to go anywhere. Just put on a pot of coffee (or tea), sit back, relax, and enjoy this tasty treat.
One of my secret ingredients that give these scones a special something, is using crystallized ginger. Your taste buds will love it.
I think these would freeze well (before frosting). Make a double batch – one to enjoy now and then later when you just need to have another pumpkin fix. Because you know you will!
- 2 cups flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ cup finely chopped crystallized ginger
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- 1 egg
- ½ teaspoon vanilla
- 3 tablespoons milk
- 5 tablespoon frozen butter
- ½ cup pumpkin puree
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 cup powdered sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 tablespoon milk
- 1 tablespoon pumpkin puree
- Preheat oven to 425 and line a heavy baking sheet with parchment paper
- In a medium bowl combine well the flour, baking powder, baking soda, salt, 1/2 t cinnamon, 1/2 t nutmeg, crystallized ginger, brown sugar and sugar
- Grate the butter into flour mixture and use a pastry cutter to combine (should look like small peas)
- In a separate bowl combine the egg, vanilla, 3 T milk, and 1/2 cup pumpkin
- Use a wooden spoon to combine wet and dry ingredients but do not over mix - just so dough sticks together
- On a floured surface place dough and knead about 6 times by folding it over itself
- Form into a 8" circle and use a well floured knife to make 8 cuts; place each triangle on parchment paper (not touching each other) Dough will be sticky
- Bake for about 12-14 min until toothpick comes out clean in center.
- Remove and cool on wire rack
- Once cool, combine one cup powder sugar and 2 T milk, brush glaze on top of each scone and let dry completely
- In a small bowl combine the last cup of powdered sugar, 1/4 t cinnamon, 1/4 t nutmeg, 1/4 t ginger, milk and pumpkin puree
- Drizzle on top of scones
Looking for more pumpkin recipes? Here’s a couple of our favs: