Prep time: - minutes | Cook time: - minutes | Serves: -
In case you haven't heard, pumpkin spice is a big fat lie. Most of the Pumpkin-Spiced Everything you order has (*gasp*) no actual pumpkin in it. More often than not, you're simply getting a mixture of cinnamon, nutmeg, allspice and perhaps some other additions, like ginger. If you're looking for a true pumpkin-spiced treat, bake up a batch of these pumpkin scones.
These scones are buttery, crumbly and spiced with cinnamon and cloves to give them that classic taste of fall. They're also just as good for breakfast as they are for dessert – which makes them both versatile and dangerously easy to overindulge in.
Most importantly, thanks to a can of pumpkin puree, they lack the taste of deceit. So stand up for yourself, for reality, for autumn, and make the pumpkin-spiced treat you deserve.
For the pumpkin scone
- 1 cup pumpkin puree, canned
- 1/2 cup heavy cream
- 2 extra-large eggs
- 4-1/4 cups all-purpose flour
- 3/4 cup dark brown sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- 1 teaspoon cloves
- 3/4 cup butter, cold, cubed
For the icing
- 1-1/2 cups powdered sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 2-3 tablespoons heavy cream
For the pumpkin scones
- In a small bowl, whisk together the pumpkin puree, heavy cream and eggs. Set aside.
- In a stand mixer bowl with the paddle attachment, mix together all the dry ingredients (flour, sugar, baking powder and spices).
- Add cold, cubed butter and mix until it forms pea-sized crumbles (you want the butter to be intact, as this will help in the baking process to make the scones amazing). Slowly add the pumpkin mixture until just combined.
- Divide the dough in half and flour your counter top or butcher block. Form half the dough into a rectangle approximately 5-6 inches by 12-13 inches (keeping it rough will add to the look of the final scones). The dough will be about 1/2-inch thick.
- Cut the dough lengthwise down the middle and then in thirds. Then cut diagonally to make approximately 12 triangles. Repeat with other half of dough.
- Place each triangle on a parchment-lined baking sheet spaced about 1-2 inches apart (approximately 6 per 9×13 baking sheet). Bake at 425°F for 15 minutes. Bake each batch until all the scones have been baked.
- When done, remove from pan and allow to cool completely on a cooling rack.
For the icing
- Whisk together powdered sugar and Crumble Spice. Add heavy cream a little at a time until you get the desired consistency (slightly more runny then cake frosting).
- Dip the tops of the cooled down scones in the icing and put on parchment paper to set.
- For an extra fancy touch you can pipe the icing onto the scones by filling a plastic bag with the icing, cutting a small corner off and drizzling over the scones.